Bibimbap(Serves 2)

Yesh finally had taken some time to try out this dishes which is my favourite korean cuisine too. I reali like the spicyness in it. I feel during cold weather, this dish is definately a bravo dish to enjoy. Compare to our own mix veggie rice, I feel that korean have rather do it their own style with their signature gochujang. So yeap, here's my version which you guys can try it out~

Ingredients:-
2 eggs - for sunny side up
1 packet of spinach -> I bought those from china
5 or 6 chicken fillet - cut into strips
6 shiitake mushroom - cut into slices
1 cup of beansprout
1 Japanese cucumber - cut into thin slices
1 carrot - cut into thin slices
3 garlic cloves - chopped & minced 1/4 of it for frying chicken
2 serving portion of cooked rice

Drizzling Sauce:-
1 Tablespoon of sesame oil
Pinch of Salt

Seasoning:-
1 1/2 Tablespoon of Gochujang
Extra sesame oil

Method:

1. Boil a pot of water. Blanch the spinach for 1 min, drain and rinse with cold running water. Squeeze out any excess water.
2. Cut spinach into section and add in half of the drizzling sauce. Mix well and set aside.
3. Repeat step no. 1 & 2  for beansprout.
4. Add in 1 teaspoon of sesame oil in happy call pan. Saute the cucumber with garlic till soften and set aside.
5. Repeat step no. 4 for carrot, mushroom. Remember to keep them seperate.
6. Heat 1 teaspoon of sesame oil and add in minced garlic, stir fry until fragrant. Add in chicken fillet and stir fry about 1 min and add in gochujang. Mix well and cooked till chicken is cooked and dish out.
7. Add in 1 tablespoon of oil and crack an egg to make a sunny side up. Once ready, dish out and do another sunny side up.
8. Serve serving portion of rice into serving bowls, arrange all the cooked ingredient nicely and put the sunny side up on top.
9. To serve, simply add 1 or 2 tablespoon of gochujang (up to your preference) and mix well.