Bibimbap

First, make the pickles by combining the cucumbers, rice wine vinegar, sugar and garlic chili sauce. Mix well and stick them in the fridge. Don’t forget them!

Heat your grill, grill pan or saute pan. In a large skillet or wok, heat about 1/2 teaspoon sesame oil and 1/2 teaspoon canola oil. Add 1/4 of the garlic and saute until fragrant—be careful not to burn the garlic! Add the carrots, season with salt and pepper and 1/2 teaspoon sesame seeds. Saute until just tender (about 2-3 minutes). Remove the carrots from the pan and repeat the process with the zucchini, then the bean sprouts, and finally the spinach. Grill the meat until it reaches your desired doneness and set aside. Cooke the eggs very last (I make mine over-easy, as it creates a fabulous sauce when served on top of the bibimbap).

In a big bowl, add a healthy layer of rice. Arrange the vegetables (including the pickles) and meat on top. Place an egg on top, as well as the chili sauce. Mix it all up with your fork or chopsticks and enjoy!