Avocado Bibimbap

1. Prepare the cooked short-grain white rice according to package instructions and set aside.

2. For the spinach namul: Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water thoroughly. In a bowl, season the spinach with 5g of soy sauce, 5g of sesame oil, 2g of minced garlic, and 1g of salt. Mix well.

3. For the soybean sprouts namul: Blanch the soybean sprouts in boiling water for 3-4 minutes until tender-crisp. Drain well. In a bowl, season the soybean sprouts with 5g of soy sauce, 5g of sesame oil, 2g of minced garlic, and 1g of salt. Mix well.