Soybean Sprout Bibimbap with Gochujang

Clean and trim the soybean sprouts thoroughly.

Blanch the soybean sprouts in boiling water for 3 minutes, then rinse under cold water.

In a bowl, combine the blanched soybean sprouts, gochujang, sesame oil, minced garlic, chopped green onion, sesame seeds, and soy sauce and mix well.

Place the seasoned soybean sprouts on top of rice and, if desired, top with seaweed flakes or a fried egg.