Leo's Quick Bibimbap

Any vegetables you have.

2 carrots, julienned

2 eggs

1 spring onion

2 tbsp vegetable stock

2 tbsp gochujang

2 tbsp raw sugar

1 tbsp sesame oil

1 small clove garlic, minced (optional)

1 tsp minced ginger (optional)

Place vegetable stock, gochujang, raw sugar and sesame oil in a saucepan and heat until sugar is dissolved. Stir through toasted sesame seeds and transfer to a dish.

Julienne any vegetables available. I use shiitate mushrooms, bean sprouts, zucchini) Pan fry in a little sesame oil for flavour. Put aside.

For sweetness, place julienned carrots in the pan with 1 tbsp raw sugar and 2 tbsp water. Sauté until liquid becomes a syrup. Put aside.

Fry eggs and julienne. (Alternatively for colour, separate whites from the yolk. Fry each seperately and julienne).

Place rice in a bowl, distribute vegetables and egg on top in a colourful arrangement, dollop red sauce leisurely on top. Sprinkle with sliced spring onions and if desired, a drizzle of sesame oil.

Mix all together before eating.