Sesame-fried egg bibimbap
Step 1
To prepare the sauteed zucchini, heat the cooking oil in a non-stick frying pan over medium-high heat, then add the zucchini. Fry in a single layer without disturbing for 1-2 minutes to char slightly, then stir and add the onion and garlic. Saute for 2-3 minutes until the onions soften, then add the soy sauce, maple syrup and Korean chilli flakes. Continue cooking over medium-high heat for 2-3 minutes more until the vegetables are tender, then turn the heat off and lightly sprinkle with sesame oil to finish.
Step 2
To prepare the spinach namul, blanch the spinach in boiling salted water for 1-2 minutes, then strain and shock in iced water. Once cool, gather the spinach into a ball and squeeze out the excess liquid, then transfer it to a small bowl. Season with sesame oil, salt, sugar and garlic, and set aside.
Step 3
To cook the sesame fried eggs, heat the oil in a non-stick frying pan, and add half of the toasted sesame seeds. When they start to smell toasty, crack the eggs into the pan. Fry until the egg white is almost set, then sprinkle the rest of the seeds over the top. Flip the eggs gently, if you like, or just slide them out of the pan and set aside.
Step 4
To make the bibimbap sauce, combine all the ingredients in a small bowl, whisk thoroughly to dissolve the sugar and combine.
Step 5
To assemble, divide the hot rice between two bowls and arrange each of the toppings separately on top. Drizzle with as much bibimbap sauce and Japanese mayonnaise as you like, then top each bowl with a fried egg, shredded nori and more sesame seeds. Serve with roasted seaweed sheets. Mix thoroughly before eating.
