Authentic Korean Vegetarian Bibimbap

Ingredients

Green onions

2, thinly sliced

Gochujang sauce

2 tablespoons

Kimchi

1 cup

Eggs

4

Vegetable oil

3 tablespoons

Sesame seeds

1 tablespoon

Garlic

2 cloves, minced

Sesame oil

1 tablespoon

Soy sauce

2 tablespoons

Mushrooms

1 cup, sliced

Spinach

2 cups

Zucchini

1, thinly sliced

Carrots

2, julienned

Firm tofu

1 block, cubed

Cooked rice

4 cups

Instructions

1. Over medium heat, heat 1 tablespoon of vegetable oil in a large skillet.
2. Add tofu cubes to the skillet and cook until golden brown on all sides. Once done, remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of vegetable oil and sauté the carrots, zucchini, and mushrooms until tender. Once cooked, remove from skillet and set aside.
4. In a separate pot, blanch the spinach in boiling water for 1 to 2 minutes. Drain well and squeeze out any excess water.
5. Prepare the sauce by mixing soy sauce, sesame oil, minced garlic, and sesame seeds together in a small bowl.
6. Evenly divide the cooked rice among four bowls. Arrange the sautéed vegetables, blanched spinach, kimchi, green onions, and tofu on top of the rice.
7. In the skillet, heat the remaining vegetable oil and fry the eggs sunny-side up.
8. Place a fried egg on top of each prepared bowl.
9. Drizzle each bowl with the prepared sauce and serve hot.