Gang Doenjang Bibimbap

Rinse 300g short-grain white rice thoroughly until water runs clear. Combine rinsed short-grain white rice with 360g water in a pot and cook according to package directions or in a rice cooker.

Blanch 150g spinach in boiling water with 2g salt for 30 seconds. Drain, rinse with cold water, squeeze out excess water, and chop lightly. Season spinach with 5g minced garlic, 5g sesame oil, and 1g salt.

Blanch 150g soybean sprouts in boiling water with 2g salt for 3-5 minutes until tender-crisp. Drain and season soybean sprouts with 5g minced garlic, 5g sesame oil, and 1g salt.