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

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

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."

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.

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.