Vegan Korean Bibimbap

INGREDIENTS  

• 6 cups cooked steamed Japanese or short grain rice
• 1 cup homemade or store-bought vegan kimchi , homemade kimchi recipe here
• 1 cup sliced carrots
• 1 cup sliced zucchini
• 1 cup sliced mushrooms or tofu
• 1 cup beansprouts or beansprout salad 
• 1 cup spinach or spinach salad (sigumchinamul)
• 1/4 cup sliced scallions optional for topping
• 1 tbsp roasted sesame seeds optional for topping
• Toasted sesame oil for drizzling
• Additional topping: vegan fried “egg” (check out my recipe)

Gochujang Sauce

• 2 tbsp gochujang
• 2 tbsp water
• 2 tsp soy sauce
• 2 tsp toasted sesame oil
• 1/2 tsp Roasted sesame seeds

INSTRUCTIONS 

1. Sauté the veggies and mushrooms/tofu separately in a non-stick pan. Season them with some salt and sesame oil, to taste. Finish off with sesame seeds.
2. Assemble the bowls by placing the place. Top with the cooked tofu/mushrooms and veggies. Plus a vegan fried “egg”, if you’d like! Add in 1-2 tbsp gochujang sauce (feel free to adjust depending on desired spice) for each bowl and finish off with sesame seeds, drizzle of sesame oil, and chopped scallions, if using.
3. Mix everything together and enjoy!

Gochujang Sauce

1. Mix everything together until smooth! Feel free to add/lessen water depending on desired consistency.