Step 1. Prep the Vegetables.
Rinse the bean sprouts and spinach thoroughly and drain well. Cut the carrot into thin strips.

Step 2. Season the Bean Sprouts and Spinach.
Bring a pot of water to a boil. Blanch the bean sprouts and spinach separately for 30 seconds. Rinse under cold water and squeeze out any excess water. In separate bowls, season the bean sprouts with 2 tsp Yondu and 2 tsp sesame oil. Then season the spinach with another 2 tsp Yondu and 2 tsp sesame oil.

💡Tip. Seasoning each vegetable separately helps preserve its unique texture and flavor.

Step 3. Cook the Carrots & Fry the Egg
Heat 1 tsp cooking oil in a pan over medium heat. Add the carrots and cook for 3 minutes, until slightly softened. Add 2 tsp Yondu and mix well. Transfer the carrots to a plate. Add 1 tsp cooking oil to the same pan, then fry an egg to your liking.

💡Tip. Avoid overcooking the carrots to maintain a pleasant crunch.

Step 4. Make the Bibimbap sauce & Warm the rice
While the rice is heating the microwave, combine 6 tbsp gochujang, 2 tbsp Yondu, and 4 tsp sesame oil in a small bowl. Mix until smooth.

Step 5. Assemble
Add the warm rice to bowl and top with the egg, bean sprouts, spinach, and carrots. Serve with the bibimbap sauce and mix everything together before eating.

💡Tip. For extra flavor and texture, garnish with roasted seweed flakes(Gim) and sesame seeds before serving.