1 1/2 cup cooked white rice (short or medium grain)
2 fried eggs (or raw egg yolk)
2 tablespoons Korean pepper paste (gochujang)
2 teaspoons soy sauce
1 tablespoon sesame oil
1/2 tablespoon rice vinegar
1 teaspoon sugar
2 teaspoons water
1/4 teaspoon minced garlic
1 teaspoon sesame seeds
Directions for the Bibimbap Sauce
Whisk all the ingredients for the sauce in a bowl until the sugar has dissolved, and set aside.
Directions for Crispy Tofu
Drain tofu and leave on a plate for 10 minutes. Drain again and slice into 2-inch piece cubes. Dust with cornstarch making sure all side are covered and set aside.
Heat a large pan over medium high heat and add 3 tablespoons vegetable oil.
When the oil is hot, add tofu and cook on each side for 2-3 minutes until crispy and golden brown. Turn the heat off, transfer tofu to paper towel and set aside.
Directions for Carrots and Shiitake Mushrooms
In a medium pan over medium high heat, add vegetable oil, carrots and a sprinkle of salt.
Cook for 2 minutes until tender but still yielding a crunch. Transfer to a small bowl and set aside.
Add shiitake mushrooms to the same pan and cook for 2-3 minutes until they are golden brown. Transfer to a small bowl and set aside.
Directions for Spinach and Bean Sprouts
Bring a medium size pot of water with 1 tablespoon salt to boil.
Add spinach and cook for 1 minute. Drain and rinse spinach under cold water until the spinach is cold.
Gentle squeeze the spinach to remove excess water.
Put the spinach in a bowl and add 1 tablespoon sesame oil, 1/2 teaspoon minced garlic, 1 teaspoon scallions, 1/2 teaspoon sesame seeds, a sprinkle of salt, and toss the spinach (I use chopsticks) until it’s evenly coated.
Repeat the same steps for the beans sprouts.
Divide the rice among 2 serving bowls.
Place the eggs in the center of each bowl and arrange the vegetables around it.