Bibimbap with Mushroom, Kai Lan, Kimchi, Eggs & Black Sesame

In medium pot, boil 1¹⁄₂ cups water. Stir in jasmine rice, cover, put on low heat. Simmer 15 minutes until water is absorbed. Keep pot covered, let rice absorb water off the heat. Fluff finished rice with fork. Thinly slice spring onion on an angle. Peel carrot, cut into matchsticks or grate. Thinly slice Lebanese cucumber in rounds. Thinly slice mushrooms.

Meanwhile, cut Kai Lan into 3-4 cm pieces. Peel and roughly chop garlic. Heat oil in a frypan or wok on medium until hot. Add Kai Lan and garlic, cook 2-3 minutes or until bright green and tender-crisp, and leaves have wilted. Season with salt and pepper. Transfer to a plate, cover to keep warm.

Tip! You can use a wok instead of a pan if you have one.

In the same pan, heat a little more oil on medium heat. Add the mushrooms, season with salt and pepper, and cook 1-3 minutes or until softened. Transfer cooked mushrooms to the plate with the Kai Lan, keeping them separate

Tip! You can use two separate plates for the cooked mushrooms and Kai Lan if you prefer.

In the same pan, heat a little more oil on medium-high. Add the cooked rice and cook about 1-2 minutes or until dry and slightly golden, stirring occasionally. Add gochujang, sesame oil and soy sauce to taste. Cook about 1 minute longer, stirring. Transfer the rice to bowls.

Tip! If you don't like it spicy, add less of the gochujang for a milder heat. You can always stir through a little more later.

In the same pan, heat a little more oil on low. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up, to your liking), 3-5 minutes or until the whites are set and no longer translucent.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Top each bowl of rice with the Kai Lan, mushrooms, carrots, cucumber and a cooked egg. Garnish with kimchi, spring onion and black sesame seeds. Enjoy!

In medium pot, boil 1¹⁄₂ cups water. Stir in jasmine rice, cover, put on low heat. Simmer 15 minutes until water is absorbed. Keep pot covered, let rice absorb water off the heat. Fluff finished rice with fork. Thinly slice spring onion on an angle. Peel carrot, cut into matchsticks or grate. Thinly slice Lebanese cucumber in rounds. Thinly slice mushrooms.

Meanwhile, cut Kai Lan into 3-4 cm pieces. Peel and roughly chop garlic. Heat oil in a frypan or wok on medium until hot. Add Kai Lan and garlic, cook 2-3 minutes or until bright green and tender-crisp, and leaves have wilted. Season with salt and pepper. Transfer to a plate, cover to keep warm.

Tip! You can use a wok instead of a pan if you have one.

In the same pan, heat a little more oil on medium heat. Add the mushrooms, season with salt and pepper, and cook 1-3 minutes or until softened. Transfer cooked mushrooms to the plate with the Kai Lan, keeping them separate

Tip! You can use two separate plates for the cooked mushrooms and Kai Lan if you prefer.

In the same pan, heat a little more oil on medium-high. Add the cooked rice and cook about 1-2 minutes or until dry and slightly golden, stirring occasionally. Add gochujang, sesame oil and soy sauce to taste. Cook about 1 minute longer, stirring. Transfer the rice to bowls.

Tip! If you don't like it spicy, add less of the gochujang for a milder heat. You can always stir through a little more later.

In the same pan, heat a little more oil on low. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up, to your liking), 3-5 minutes or until the whites are set and no longer translucent.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Top each bowl of rice with the Kai Lan, mushrooms, carrots, cucumber and a cooked egg. Garnish with kimchi, spring onion and black sesame seeds. Enjoy!