Step 1

Trim the stems from the shiitake mushrooms and cut into 1/4-inch-thick slices.

Step 2

Peel and cut the carrot and radishes.

Step 3

Cut the baked sweetpotatoes in thin slices.

Step 4

Bring a large saucepan filled three-quarters full with water to a boil over medium-high heat. Add 1 teaspoon of the kosher salt and the bag of spinach.

Step 5

Cook for about 2 minutes.

Step 6

Drain the spinach, grate 1 of the garlic cloves onto the spinach.

Step 7

Season and drizzle with the toasted sesame oil.

Step 8

Heat 1 tablespoon of vegetable oil in a large nonstick frying pan over medium-high heat.

Step 9

Add the carrots, 1/2 teaspoon of kosher salt and one grated garlic clove.

Step 10

Stir-fry until brighter in colour and crisp-tender, 2 to 3 minutes.

Step 11

Drizzle with 1 tablespoon of the toasted sesame oil.

Step 12

Repeat the same process with the bean sprouts and mushrooms.

Step 13

Place the gochujang, the remaining 2 teaspoons of toasted sesame oil, 2 tablespoons of mirin, and 1 tablespoon of honey in a small bowl and whisk to combine.

Step 14

Wipe out the reserved frying pan with a paper towel.

Step 15

Cook the eggs as you like.

Step 16

Start to assemble the bibimbap. For each serving, place 1 cup of hot cooked rice in a bowl. Divide and arrange the spinach, sweetpotatoes, mushrooms, carrots, bean sprouts, and radish in separate piles on the rice.

Step 17

Top each bowl with a fried egg and sprinkle with toasted sesame seeds. Drizzle each bowl with 1 to 2 tablespoons of the gochujang sauce, sprinkle the chopped coriander and serve any remaining sauce on the side.