Vegetable Bibimbap

Name: Vegetable Bibimbap
Ingredients: 1 cup firm tofu rinsed and cut into 1-inch cubes; 1/2 cup marinade Korean barbecue bulgogi; 4 cups white rice short grain, cooked; 2 teaspoons toasted sesame seeds; 1/4 cup sesame oil; 4 egg yolks optional; 1 cup carrots julienned; 1 cup zucchini julienned; 1 pinch salt; 1 1/2 cups bean sprouts; 1 cup green onions chopped; 4 cups baby spinach fresh; 2 garlic cloves minced; 1 pinch sugar; 1/4 cup hot pepper paste kochujang vinegared, or more to taste; 10 ounces kimchi cabbage; 1 cup fresh shiitake mushrooms thinly sliced

17 ingredients

7 steps

Ingredients

1 cup firm tofu rinsed and cut into 1-inch cubes
1/2 cup marinade Korean barbecue bulgogi
4 cups white rice short grain, cooked
2 teaspoons toasted sesame seeds
1/4 cup sesame oil
4 egg yolks optional
1 cup carrots julienned
1 cup zucchini julienned
1 pinch salt
1 1/2 cups bean sprouts
1 cup green onions chopped
4 cups baby spinach fresh
2 garlic cloves minced
1 pinch sugar
1/4 cup hot pepper paste kochujang vinegared, or more to taste
10 ounces kimchi cabbage
1 cup fresh shiitake mushrooms thinly sliced

Directions

1

Marinate tofu overnight in Korean barbecue marinade.
2

Cook rice and keep warm
3

In sesame oil and a pinch of salt, saute carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to saute approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)
4

Broil or barbecue the beef.
5

Pour 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chili paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl.
6

Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
7

Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.