Vegan Bibimbap

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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