Vegetarian Bibimbap with Fried Egg

Ingredients

Quantities are for one portion.

• 100 gfirm tofu, sliced into strips
• 50 gbean sprouts
• 20 ggochujang (Korean chili paste)
• 100 gshort-grain white rice (dry weight)
• 50 gspinach
• salt to taste
• 1egg
• 2 tbspsesame oil
• 10 gsesame seeds
• 15 mlsoy sauce
• 1garlic clove, minced
• 50 gcarrot, julienned

Method

1. Rinse the short-grain rice and cook it according to the package instructions.
2. Blanch the spinach and bean sprouts in boiling water separately, drain, squeeze out excess water, and toss with a little sesame oil, garlic, and salt.
3. Sauté the julienned carrots in a pan with a splash of water and a drop of sesame oil until tender.
4. Pan-fry the tofu slices in a pan with a splash of sesame oil and soy sauce until golden on both sides.
5. In the same pan, fry the egg to your liking, keeping the yolk runny.
6. Assemble the bowl by placing the cooked rice at the bottom, arranging the seasoned spinach, sprouts, carrots, and tofu on top.
7. Place the fried egg in the center, sprinkle with sesame seeds, and serve with the gochujang paste.