Korean Gochujang Tofu Bibimbap-Style Bowl with Sesame Greens

Cook the basmati rice according to package instructions (approx. 20 minutes). Keep warm.

Prepare the vegetables: Julienne the carrots and slice the courgette thinly. Separate the spinach into two portions.

Prepare the Tofu Marinade/Sauce: In a small bowl, whisk together 3 tbsp Gochujang, 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp of minced garlic. Set aside.

Prepare the vegetables (Sautéing/Blanching): Heat 1 tsp sesame oil in a large frying pan over medium-high heat. Sauté the carrots for 3 minutes until slightly tender. Remove and set aside.

In the same pan, sauté the courgette for 2 minutes. Remove and set aside.

Blanch the spinach: Quickly dip half the spinach into boiling water for 30 seconds, drain immediately, squeeze out excess water, and toss with a pinch of salt and 1/2 tsp sesame oil. Set aside.

Season the remaining raw spinach with a pinch of salt, 1/2 tsp sesame oil, and 1/2 tsp rice vinegar. Set aside (this will be the fresh green element).

Cook the Tofu: Heat 1 tbsp sesame oil in the pan. Add the tofu cubes and fry until golden brown on all sides (about 6-8 minutes). Pour half of the reserved Gochujang sauce over the tofu, toss to coat, and cook for 1-2 minutes until sticky and glazed. Remove from heat.

Prepare the remaining vegetables: Mince the remaining garlic. Mix the sautéed carrots and courgettes with the blanched spinach, 1 tbsp soy sauce, and the remaining minced garlic. Set aside.

Cook the Eggs: Fry or poach the eggs separately so that the yolks remain runny (sunny-side up is traditional).

Assemble the Bowls: Divide the cooked rice among four bowls. Arrange the seasoned vegetables, the glazed Gochujang tofu, and the raw spinach mixture neatly on top of the rice, creating distinct sections.

Top each bowl with a runny fried egg. Drizzle the remaining Gochujang sauce lightly over the tofu and rice. Sprinkle with toasted sesame seeds before serving hot.