How to Make Five Vegetable Healthy Bibimbap

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   1. Ingredient Preparation Slice the zucchini into half-moons and then into matchsticks [00:21]. Julienne the carrot into thin strips [00:41]. Remove stems from shiitake mushrooms and slice the caps thinly [01:00].

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   2. Steaming the Vegetables Arrange chwinamul, bean sprouts, carrots, zucchini, and mushrooms separately in a wide pan [01:21]. Pour 5 tablespoons of water around the edges, cover with a lid, and steam for 2-3 minutes [02:02]. Check for doneness; if needed, toss the vegetables slightly and steam for 1 additional minute [02:26]. Transfer the steamed vegetables to a strainer to drain excess moisture and let them cool [02:55].

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   3. Preparing Seasonings Grind the roasted sesame seeds into a coarse powder to enhance their nutty aroma [03:10]. Make the bibimbap sauce by mixing gochujang, rice syrup, plum extract, and cooking wine until smooth [03:24]. Prepare the base seasoning for the vegetables by combining soup soy sauce and tuna sauce [04:12].

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   4. Seasoning the Vegetables Lightly season the chwinamul and bean sprouts with the sauce mixture, minced garlic, chopped green onions, sesame oil, and ground sesame [04:24]. Repeat the seasoning process for the zucchini, carrots, and mushrooms, ensuring they are not over-salted since gochujang will be added later [05:17].

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   5. Finishing and Assembly Fry an egg sunny-side up in a small pan with a bit of oil [05:56]. Place a serving of warm rice in a bowl and arrange the seasoned vegetables on top in sections [06:07]. Add a generous dollop of the prepared gochujang sauce, a drizzle of sesame oil, and the fried egg; sprinkle with extra sesame seeds to serve [06:30].