Quick bibimbap

Method

1. Stir together the gochujang, 1 tbsp sesame oil, sugar, rice vinegar and water until smooth. That's your sauce. Slice the mushrooms, cut the zucchini into matchsticks and chop the garlic.

2. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the mushrooms with a splash of the soy sauce and cook, stirring, until browned and soft. Move to a plate.

   Start 3 min timer

3. Add the zucchini and carrots to the same pan with a pinch of salt and stir-fry until just tender but still bright. Move to the plate in their own pile.

   Start 2 min timer

4. Add the garlic and spinach with the rest of the soy sauce and toss until just wilted. Take off the heat, stir in 1 tsp sesame oil and pile it onto the plate.

   Start 1 min timer

5. Wipe the pan, add the remaining 1 tbsp neutral oil over medium-high heat and crack in the eggs. Fry until the whites are set and crisp at the edges and the yolks are as done as you like. Meanwhile, heat the rice in the microwave according to the package.

   Start 3 min timer

6. Divide the rice between two bowls. Arrange the vegetables in neat piles on top, put an egg in the middle, then add a spoonful of sauce and the sesame seeds. Mix everything together at the table.