Step 1
Cook your rice and keep warm and pan-fry tofu until golden on all sides. Set aside.

Step 2
Blanch spinach and bean sprouts separately and seasoned with salt & sesame oil. Julienne and lightly sauté the zucchini and carrots (or serve raw).

Step 3
Slice youtiao into ~5–7 cm pieces. Use chopsticks or a small knife to gently open a slit in each piece (like a pocket).

Step 4
Make the gochujang sauce by mixing all ingredients in a small bowl.

Step 5
In a large serving bowl or tray, layer rice at the base. Arrange tofu and veggies on top in sections (for that classic bibimbap look). Drizzle with sesame oil. Garnish with sesame seeds, spring onion, and optional fried egg.