Korean Vegan Bibimbap
Ingredients
2 cups cooked rice
1 medium carrot, julienned
1 cup spinach, blanched
1 cup bean sprouts
1 small zucchini, julienned
1 cup mushrooms, sliced
100 ml soy sauce
2 tablespoons sesame oil
2 tablespoons gochujang (Korean chili paste)
Sesame seeds for garnish
Method
1. Start by preparing the vegetables. Sauté the mushrooms, carrots, zucchini, and spinach in a pan separately until tender.
2. While the veggies are cooking, rinse the bean sprouts in cold water and drain.
3. Cook all the vegetables briefly in the same pan. Combine them with the bean sprouts and mix well.
4. Serve the warm rice in bowls. Arrange the sautéed vegetables on top of the rice.
5. Drizzle soy sauce, sesame oil, and gochujang over the dish. Garnish with sesame seeds and enjoy.
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