Bean Sprout Bibimbap Without Rice

Wash and julienne the bean sprouts, spinach, carrot, and zucchini.

Add a small amount of sesame oil to the pan and lightly sauté the bean sprouts, carrot, zucchini, and spinach separately.

Place the sautéed vegetables and fried eggs in a bowl.

Mix gochujang, soy sauce, minced garlic, and sesame oil to make the sauce.

Add the sauce and crushed seaweed on top of the vegetables and mix well.