Directions

To Make

1. Shred the carrot, zucchini and cucumber, slice mushrooms and pork belly.
2. Heat the frying pan on medium heat, then fry the vegetables one by one. Add a teaspoon of oil, then add the bean sprouts and fry for 1 min and then place on a plate. Then, fry the spinach for 30 secs and place on the plate. Then fry the carrot and zucchini for 3 mins. Then fry the mushroom for 4-5 mins.
3. Once done with the vegetables, start to fry the pork belly on both sides until lightly brown then add the kimchi to the pork belly and fry for 1 min.
4. Next, heat a clean frying pan on medium heat and add 2 teaspoons of oil to fry 2 eggs until medium cooked, the egg yolk should still be runny.
5. In a big serving bowl, place the rice, all the cooked vegetables, and the egg on top of the rice.
6. Combine all the bibimbap sauce ingredients in a bowl and mix well, then pour the bibimbap sauce over the rice. Serve.