Making Super Easy Bibimbap in 5 Minutes! (Feat. Microwave)

Everyone has a microwave at home, right?
I’ve brought a bibimbap recipe that takes just 5 minutes in the microwave.
If you keep making it like this, bibimbap restaurant owners might not be too happy,
But when you’re busy, it’s nice to have something like this, right?
Try this out at home whenever you suddenly crave bibimbap!
[Microwave Bibimbap] 1 serving
[Ingredients]
1 bowl of rice (200g)
A bit of summer squash (40g)
About 1/2 cup of bean sprouts (40g)
A bit of white radish (30g)
A bit of carrot (14g)
1 shiitake mushroom (12g)
1 tablespoon of gochujang (20g)
1 tablespoon of soup soy sauce (10g)
1 tablespoon of sesame oil (7g)
A few whole sesame seeds (3g)
A few laver flakes
1 egg
Cooking oil as needed
[Instructions]
1. Remove the stem of the shiitake mushroom and slice the cap into thin strips about 0.2 cm thick.
Tip. When using dried shiitake mushrooms, soak them in water until softened, and then remove the stem before using.
2. Julienne the white radish and carrot into 0.2 thickness.
Tip. White radishes and carrots take a long time to cook, so slice them as thinly as possible.
Tip. Add cabbage according to preference.
3. Julienne the summer squash into 0.2 cm thickness.
4. Mix the sliced shiitake mushrooms, white radishes, carrots, summer squashes, and bean sprouts in a bowl.
Tip. To reduce the strong taste of bean sprouts, remove the bean part.
5. Spread out the rice into a microwave-safe bowl, then spread gochujang evenly over the rice.
6. Place the mixed ingredients on top of the rice covered with the gochujang.
7. Place a microwave-safe lid or plastic wrap over the bowl and cook it for 3 minutes and 30 seconds in a 1000 watt microwave.
8. While the bowl of rice with the ingredients is cooking, drizzle cooking oil on a frying pan and cook the egg as if you're deep-frying it.
9. Once the rice bowl is cooked, top it with the fried egg, sprinkle laver flakes and whole sesame seeds. Finish with a drizzle of sesame oil then serve.