Vegetarian Bibimbap: Korean Rice with Protein and Vegetables

Ingredients

• 2 tbsp Gochujang Paste
• 1 tbsp Sesame Oil ((I used Chinese Sesame Oil))
• 1 tsp Sugar ((I used brown sugar))
• 1 tbsp Roasted Sesame Seeds
• 1 tsp Vinegar
• 1 tbsp Soy Sauce ((See Notes))
• 1 tsp Minced Garlic
• 1 tbsp Water
• 1 Medium-Sized Carrot ((~75 gms))
• 1 Small Zucchini ((~100 gms))
• 5 to 6 Large Button Mushrooms ((~100 gms))
• 1/2 Cup Moong Sprouts ((~50 gms, See Notes))
• 100 gms Paneer or Tofu
• 1 Large Bunch Spinach ((~150 gms))
• 3 Cups Water
• 1/2 tsp Roasted Sesame Seeds
• 1/2 tsp Salt
• 1 Cup Rice
• 1 tbsp Sesame Oil
• Salt to Taste

Instructions

1. 1

   --- Making the Sauce for Bibimbap ---

2. 2

   Mix all ingredients listed under the sauce and set aside.

3. 3

   --- Cooking the Rice ---

4. 4

   Wash the rice well and pressure cook in 3.5 cups water till done.

5. 5

   Let the rice cool completely.

6. 6

   --- Getting the Vegetables and Paneer ---

7. 7

   Peel and cut the carrot into 2" think sticks.

8. 8

   Cut the zucchini into small 1/4" pieces

9. 9

   Cut the mushrooms into thin slices.

10. 10

    Cut the paneer into 1/2" cubes.

11. 11

    --- Cooking the Vegetables and Paneer ---

12. 12

    In a pan, heat a few drops of oil, and add carrot sticks and a pinch of salt. .

13. 13

    Saute for 2 to 3 minutes. Remove and set aside.

14. 14

    In a pan, heat a few drops of oil, and add mushrooms and a pinch of salt. .

15. 15

    Saute for 2 to 3 minutes. Remove and set aside.

16. 16

    In a pan, heat a few drops of oil, and add sprouts and a pinch of salt. .

17. 17

    Saute for 2 to 3 minutes. Remove and set aside.

18. 18

    In a pan, heat a few drops of oil, and add Zucchini and a pinch of salt.

19. 19

    Saute for 2 to 3 minutes. Remove and set aside.

20. 20

    Boil 3 cups of water with 1/2 tsp salt.

21. 21

    Turn off the heat and add the spinach. Let the spinach blanch in the hot water for 30 seconds.

22. 22

    Using a colander, drain all the hot water and rinse in cold water.

23. 23

    Drizzle 1/2 tsp sesame oil and 1/2 tsp roasted sesame seeds. Set aside.

24. 24

    --- Serving the Vegetarian Bibimbap ---

25. 25

    Transfer the sauce into a bowl.

26. 26

    Spread the rice on a larger platter.

27. 27

    Place individual vegetables and paneer on top of the rice.

28. 28

    Place the bowl of sauce in the platter.

29. 29

    --- Eating the Bibimbap ---

30. 30

    Just before serving, mix all ingredients well.

31. 31

    Serve individual portions.