Jeolla-do Nakji Bibimbap

1. Prepare the Short-grain rice according to package instructions and set aside to cool slightly.

2. Clean the Nakji (small octopus) thoroughly by removing the ink sac, eyes, and beak. Rinse well under cold water, then rub with a small amount of Salt to remove any remaining slime, rinse again, and pat dry. Cut the Nakji (small octopus) into bite-sized pieces.

3. Prepare the vegetables: Blanch the Soybean sprouts in boiling water for 2-3 minutes until tender-crisp, then drain and season lightly with a pinch of Salt, 2g Minced garlic, and 2g Sesame oil. Blanch the Spinach in boiling water for 1 minute, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and season with a pinch of Salt, 2g Minced garlic, and 2g Sesame oil. Sauté the julienned Carrot in a pan with a small amount of Cooking oil until slightly softened. Sauté the julienned Zucchini in a pan with a small amount of Cooking oil until tender. Sauté the sliced Shiitake mushrooms in a pan with a small amount of Cooking oil until cooked through.