Bibimbap

Wash 400g short-grain white rice thoroughly until the water runs clear. Combine with 480g water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside.

Prepare spinach namul: Blanch 200g spinach in boiling salted water for 30 seconds. Drain, rinse with cold water, and squeeze out excess water. Season with 5g soy sauce, 5g sesame oil, 5g minced garlic, and 2g toasted sesame seeds. Mix well.

Prepare bean sprout namul: Boil 200g bean sprouts in salted water for 5 minutes until tender-crisp. Drain well. Season with 5g soy sauce, 5g sesame oil, 5g minced garlic, and 2g toasted sesame seeds. Mix well.