Bibimbap

if you think about it hard enough, I'm basically a rice salad.

Ingredients (serves 4):

• 250g spinach

• 250g bean sprouts

• 100g shiitake mushrooms (sliced)

• 120g carrots (1 small, julienned)

• Salt and Pepper

• 3 bowls of cooked rice

• 4 eggs

• Water for boiling vegetables

• Oil for frying eggs (around 1 tbsp)

For sauce:

• 2 tbsp gochujang (korean red pepper paste)

• 1 tbsp sesame oil

• 1 tbsp honey

• 1 tbsp water

• 1 tbsp toasted sesame seeds

• 1 tsp vinegar

• 1 tsp minced garlic

For meat:

• 2 fillets of Chicken breast, cut into thin strips

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp honey (optional, if you prefer sweet over savoury)

• ¼ tsp minced garlic

1. Prepare ingredients above. Combine sauces under for meat and allow chicken strips to marinade in sauce mixture for at least 30 mins.

2. After 30 mins, heat ½ tbsp of oil in a pan and cook the meat on medium heat to high heat. It takes about 3-5 mins for it to cook

3. (can be done while waiting for meat to marinade) Boil spinach, bean sprouts, carrots, shiitake mushrooms separately in boiling water. After boiling, season all vegetables with salt and pepper.

4. Heat 1 tbsp of oil in your pan and fry eggs (make sunny-side-ups). Be careful to make sure your yolk is not fully cooked and still runny.

5. Combine sauce under for sauce in a bowl and set aside.

6. Fill ¾ of your bowl with rice and arrange one person's portion of the vegetables, meat, sunny-side-up and Bibimbap sauce on top of your rice neatly. Mix well and enjoy!