Korean Rice Bowl with Mixed Vegetables

STEP 1: Prepare the Sauce

In a small bowl, whisk together the bibimbap sauce ingredients with 1 tablespoon of water and set it aside to enhance the flavors.

STEP 2: Steam the Vegetables

On a plate, artfully arrange the sliced mushroom, courgette, carrot, and beansprouts. Place a heatproof bowl or ramekin upside down in the center of a medium saucepan. Add enough water to fill the pan halfway up the ramekin and bring it to a boil. Gently set the plate of vegetables on top of the ramekin, then cover the pan with a lid. Steam the vegetables for about 3 minutes until they’re tender and vibrant.

STEP 3: Prepare the Spinach

While the veggies steam, put the spinach in a bowl and pour boiling water over it. Stir to wilt the leaves, then drain and rinse under cold water. Squeeze out any excess water and toss the spinach with sesame oil, a pinch of salt, and sesame seeds in a separate bowl. Set this aside for later.

STEP 4: Fry the Egg

Heat the vegetable oil in a frying pan over high heat. Crack the egg into the pan and fry it to your preference—whether you like it sunny-side up or slightly runny.

STEP 5: Assemble the Dish

In a serving bowl, layer the cooked sushi rice. Top it with the fried egg, then artistically arrange the steamed vegetables around it. Serve with the prepared bibimbap sauce, a drizzle of extra sesame oil, and a sprinkle of sesame seeds. Mix everything together just before enjoying. Any remaining bibimbap sauce can be stored in the fridge for up to five days for future meals.