Step 1 of 6

Season the spinach

Bring a pan of salted water to the boil. Blanch the spinach for 30 seconds, cool it under cold water, and squeeze it dry. Toss with a third of the garlic, a teaspoon of sesame oil and a pinch of salt. Set aside. Keep the water on the heat.

— All the vegetable piles can be made a day ahead and kept in the fridge — this is what makes bibimbap a weeknight dish.