Bibimbap by Yvonne Shee

Ingredients for sauce:
3 tbsp korean red pepper paste (get from Korean supermarket)
1/4 tbsp soya sauce
1 tsp sesame oil
1 tsp sugar
1 tsp apple vinegar
1 tsp sesame seed
1 tsp minced garlic

Method:
Mix everything. For baby, mix 1 tbsp soya sauce, a little sesame oil, a little sugar. I only add 2 tsp into baby's rice.

Toppings:

1. Stir fry sliced carrots for 1 min, set aside.

2. Put bean sprouts in water with 1 tsp salt and boil for 20 mins then drain and mix with pinch of salt and 1 tsp sesame oil.

3. Cut zucchini into thin slices and add some salt for a while, stir fry till it become translucent, set aside.

4. Stir fry mushroom with 1 tbsp soya sauce and 1 tsp sugar, set aside.

5. Stir fry chicken (pre marinated with oyster sauce, soya sauce, pepper and sesame oil) with 4 cloves of garlic.

6. Cook spinach in a pot of water for 1 min, rinse 3 times with cold water and drain and mix with 1 tsp soya sauce and 1 tsp minced garlic, set aside.

7. Fry sunny side egg, arrange everything on rice and serve!