Bibimbap

Method

1. For the mushrooms, put the shiitake in a heatproof bowl and cover with boiling water. Set aside for 20 minutes to rehydrate. Squeeze the excess water out (reserve it), then finely slice the mushrooms, including the stalks, and put in a small bowl. Add the soy sauce, mirin, sugar, pepper, garlic and sesame oil. Let them marinate for 10 minutes or so while you cook the carrots.
2. For the carrots, heat the oil in a pan over a medium heat. Add the carrots and cook gently for a few minutes with a good pinch of salt. You should notice the tint of deep orangey yellow seeping into the oil and smelling quite fragrant. Remove from the heat when the carrots have softened. Transfer to a bowl while hot. Add the mirin and vinegar, combine well and cover the bowl with a plate to let the carrots steam further and marinate in the residual heat.
3. Return to the mushrooms. Heat the vegetable oil in the same pan you fried the carrots in, over a medium heat. Add the marinated mushrooms to the pan and cook gently for 2 minutes. You’ll notice the smell of garlic and sweet soy sauce. Add 3 tbsp of the mushroom soaking water to the pan. Let it come to a gentle bubble, then lower the heat. Simmer for 10 minutes or until the mushrooms have absorbed all the liquid. Taste for seasoning and remove from the heat.
4. To fry the eggs, heat the olive oil in a frying pan for a few minutes over a medium heat. Crack the eggs in, ensuring they are not too close. Let them fry for 2 minutes without touching, then tilt the pan slightly away from you to pool the oil and carefully baste around the whites that still appear raw. Keep the yolks nice and runny.
5. To serve, divide the warm rice between individual bowls. Arrange the mushrooms, carrots (and any other vegetables) on top, along with the fried eggs. Top with a drizzle of sesame oil and serve with the gochujang.