This is one of my favorite dish, vegan bibimbap. Sometimes I make the vegetarian one by adding sunny side up egg or raw egg (if I use hot stone bowl). The key ingredients in bibimbap is gochujang (fermented korean red pepper paste). I personally love gochujang, it works really well for dipping sauce, salad, and it is the main ingredient for ddeokbokki sauce.
Ingredients:
- cooked short grain white rice
- shiitake mushroom
- cucumber, julienned
- carrot, julienned
- zucchini, julienned
- bean sprout and/or spinach, blanced
- lettuce
- garlic, minced
- green onion, thinly sliced
- soy sauce
- gochujang
- sesame oil
- sesame seeds
Directions:
- Saute minced garlic with sesame oil, add green onion, shiitake mushroom, and soy sauce to taste. Cook until done, set aside
- Mix the blanch spinach / bean sprout with green onion, minced garlic, soy sauce.
- Lightly saute zucchini with sesame oil, add a splash of soy sauce
- Lightly saute carrot with sesame oil, add a splash of soy sauce
- Put the rice on the bottom of a bowl, then arrange the prepared veggies, cucumber, mushroom, topped with gochujang sauce and sesame seeds. Add more sesame oil if needed
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