Bibimbap

Instructions

• Combine rice with 8 cups cold water in a pot. Bring to a boil over high, then reduce heat to low. Simmer, covered, until rice is tender, about 25 min. Drain rice, then return to pot. Set aside.

• Bring another pot filled with water to a boil. Add spinach and stir until wilted, about 1 min. Use a slotted spoon to scoop out spinach into a sieve and rinse under cold running water to cool. Squeeze out excess liquid and transfer to a large platter.

• Add bean sprouts to boiling water. Cook until sprouts are tender, about 3 min. Drain and rinse under cold running water to cool. Squeeze out excess liquid and transfer to platter.

• Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then sweet potatoes. Cook, stirring occasionally, until tender, about 5 min. Transfer to platter.

• Return pan to heat and add 1 tsp oil. Add portobellos and cook just until tender, about 2 min. Transfer to platter.

• Add 1 tsp oil to pan. Crumble in turkey. Add garlic, soy and honey. Cook until no pink remains, about 5 min. Stir in sesame seeds. Transfer to a medium bowl.

• Reduce heat to medium. Add remaining 1 tsp oil, then crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 min. Remove from heat and set aside.

• Scoop rice into 4 wide bowls. Arrange spinach, bean sprouts, sweet potatoes, mushrooms and turkey in a circle over rice in each bowl. Top with an egg. Sprinkle with nori. Serve with red pepper sauce.