1 small zucchini, diced or sliced into thin strips
1cup baby spinach, chopped
2cups bean sprouts
4cups day old (cold or room temperature), cooked short grain rice (also referred to as sushi rice)
200g cabbage kimchi (baechu kimchi), drained and chopped
2 teaspoons soy sauce
2 teaspoons sesame oil
Salt and pepper, to taste
In a large deep skillet over medium high heat, add the vegetable oil.
When the oil is hot, swirl it around to coat the surface of the skillet evenly. Add the mushrooms and pan fry for 2 minutes.
Add the zucchini and pan fry for 2 minutes.
Add the spinach and bean sprouts and pan fry for 1 minute.
Add the rice and gently break it up using a rice paddle or spatula. Mix it in with the vegetables and cook for 2 minutes.
Add the kimchi, soy sauce, and sesame oil and gently toss the ingredients around to coat the rice evenly.
Spread the rice so it covers the surface of the skillet and looks like a flat pancake. Continue cooking for 2 to 3 minutes without touching it, until the edges of the rice look a little crispy.
Turn the heat off and set aside. In another skillet, add a little oil and fry the eggs for a couple of minutes (sunny side up). Divide the bibimbap into 4 servings and top each serving with an egg. Serve with bibimbap sauce.