Vegetarian Korean Bibimbap Bowls

thewanderlustkitchen.com

Tessniko

subheading: For the Pickled Vegetables:

1 cup daikon radish matchsticks

1 cup carrot matchsticks

¼ teaspoon salt

1 teaspoon sugar

⅓ cup rice vinegar

⅓ cup warm water

subheading: For the Tofu:

1 (12-ounce) package House Foods Extra Firm Tofu , sliced into bite-sized pieces

2 tablespoons soy sauce

2 teaspoons cornstarch

2 tablespoons vegetable oil, divided

subheading: For the Cucumbers:

1 cup thinly sliced English (or other seedless) cucumber

½ teaspoon sesame oil

⅛ teaspoon toasted sesame seeds

subheading: For the Mushrooms:

4 ounces brown mushrooms, sliced

1 tablespoon vegetable oil

subheading: For the Spinach:

6 cups baby spinach leaves

2 teaspoons vegetable oil

½ teaspoon finely minced garlic

½ teaspoon sesame oil

⅛ teaspoon toasted sesame seeds

1 scallion, finely minced

subheading: For the Bibimbap Sauce:

2 tablespoons gochujang

2 teaspoons honey

2 teaspoons sesame oil

2 teaspoons water

2 teaspoons rice vinegar

1 teaspoon toasted sesame seeds

subheading: For the Bibimbap Bowls:

4 cups cooked jasmine rice

4 eggs, fried

1 cup bean sprouts

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