Vegan Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce

thefoodietakesflight.com

Chris DeLashmutt

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 (kongnamul, homemade recipe here)

1 cup spinach or spinach salad (sigumchinamul)

2 pkgs Beefless Bulgolgi

¼ 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)

subheading: Gochujang Sauce:

2 tbsp gochujang

2 tbsp water

2 tsp soy sauce

2 tsp toasted sesame oil

½ tsp Roasted sesame seeds

Note: Ingredients may have been altered from the original.

Directions at thefoodietakesflight.com

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