Bipimbap

By: Deborah Dean

1 cup rice (dry measure)
2 tbs Yeo's Pure Sesame Oil (divided through recipe)
2 tbs Lee Kum Kee Premium Soy Sauce (divided through recipe)
4 tbs Obento Rice Wine Vinegar (divided through recipe)
1 lebanse cucumber, finely sliced into circles.
1 carrot, finely shreeded or juilienned sprinkled with pinch salt
1 cup of bean sprouts
120g baby spinach
2 eggs
3 tbs gochujang paste
1 tbs honey
Garnish/Extras - extra fresh sprouts, sliced chilli, spring onions, fresh cucumber or herbs

Cook rice as per packet directions. Drain and evenly divide into 2 bowls.
Heat 1 tsp oil in frypan and combine shiitake, 1 tbs soy sauce and 1 tsp vinegar. Fry until tender. Transfer even portions to rice bowls, placing to once side of bowl. Wipe out frypan with paper towel.
Place cucumber, 2 tsp vinegar and salt in small bowl and set aside. Boil kettle
Heat 1 tsp oil in fry pan. Place carrots in pan and sautee for 1 min. Remove and place in bowls on other side to the mushrooms. Wipe out frypan with paper towel.
Place bean sprouts in a bowl and cover with boiling water. Set aside.
Heat 1 tsp oil in fry pan. Place spinach and 1 tbs of soy sauce in pan and stir fry until wilted and bright green. Divide into bowls placed between mushrooms and carrots.
Drain cucumbers and beansprouts. Divide between bowls placing cucumbers next to carrots, and bean sprouts between cucumbers and mushrooms. Both bowls should have the 5 vegetables around the rim of bowls with rice showing in the middle. This is where the egg will sit.
In same fry pan, heat on medium-high heat. Fry both eggs - do not flip. When whites are cooked through remove from pan and place an egg in the middle of each bowl.
In a small saucepan while the eggs are frying, mix gochuang, 1 tbs oil, 2 tbs vinegar and honey and bring to boil. Turn off heat and transfer to small serving bowl to share.
Drizzle sauce over egg and serve immediately. Serve with the extra sauce and extra fresh vegetables or herbs.