Vegetarian Bibimbap

Ingredients

• Green onions - 4, sliced
• Gochujang sauce - 4 tablespoons
• Kimchi - 1/2 cup
• Eggs - 4
• Vegetable oil - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Mushrooms - 8 ounces, sliced
• Spinach - 2 cups
• Zucchini - 1, julienned
• Carrots - 2, julienned
• Firm tofu - 1 block, cubed
• Cooked rice - 4 cups

Instructions

1. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
2. Add the tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of vegetable oil and sauté the carrots, zucchini, and mushrooms until tender. Remove from the skillet and set aside.
4. In a separate pot, blanch the spinach in boiling water for 1-2 minutes. Drain and squeeze out any excess water.
5. In a small bowl, mix together the soy sauce, sesame oil, minced garlic, and sesame seeds to make the sauce.
6. Divide the cooked rice among four bowls. Arrange the tofu, sautéed vegetables, blanched spinach, kimchi, and sliced green onions on top of the rice.
7. Heat the remaining vegetable oil in the skillet and fry the eggs sunny-side up.
8. Place a fried egg on top of each bowl.
9. Drizzle the bibimbap with the sauce and serve hot.