Bibimbab

For the bibimbab, first prepare the bean sprout vegetables. For the bean sprout vegetables, wash the bean sprouts and cook very briefly in boiling water with 2 tablespoons of soy sauce (approx. 2 minutes, the bean sprouts should in no case become too soft).

Drain and mix well with the remaining ingredients. Keep warm until ready to serve. For the zucchini vegetables, wash the zucchini and cut into pieces about 5 cm wide.

Then cut these pieces into fine strips. Heat the sesame oil and fry the zucchini strips in it, add the remaining ingredients and fry everything briefly. Keep warm until serving.

For the mushrooms, clean and finely slice the mushrooms, sauté in the oil together with the young onion rings and mix with the remaining ingredients. Keep warm until serving.

For the spinach vegetables, wash the spinach and blanch in plenty of salted water, drain and squeeze. Sauté the spinach briefly in sesame oil with the garlic and mix with the remaining ingredients. Keep warm until ready to serve.

Cook the rice according to instructions (save on the salt as the rest of the ingredients are well seasoned). Fry the fried eggs from each of the eggs.

For each serving, place the cooked rice in the center of the plate, arrange each vegetable around the edge and top each with a fried egg.

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