Bibimbap is a true Korean classic, and one of those dishes that I never get tired of and I’m not kidding when I’m telling you that I could eat bibimbap every day, for breakfast, lunch and dinner 😃 Ingredients: Rice for 2 persons (around 2 cups cooked rice) TOPPINGS 1 cup mung bean sprouts 4 cups fresh spinach leaves 1 carrot (~ 1 cup, julienned or cut into matchsticks) ½ zucchini (~ 1 cup, julienned or cut into matchsticks) 8-10 shiitake mushrooms ( ~ 1 cup, cut) 2 eggs 1-2 tablespoons Vegetable oil for frying SEASONING FOR THE VEGETABLES Salt 2 tablespoons sesame seeds Sesame oil (~ ½ cup) 5 cloves garlic 1 dash soy sauce Serve with gochujang on the side.