Whet your appetite for bibimbap with this quick vegetarian version of the signature Korean dish.
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1 teaspoon sesame oil
1 teaspoon vegetable oil
1 cup carrots, cut into matchsticks
2 cloves garlic, minced
1 cup zucchini, cut into matchsticks
1/4 pound button mushrooms, thickly sliced
6 ounces fresh spinach
4 green onions, sliced
1/2 pound baked or fried tofu, cut into 1- to 2-inch squares
1 cup cucumber, cut into matchsticks
2 ounces mung bean sprouts
Pinch of salt
Pinch of ground black pepper
6 large eggs
Sauce
1/4 cup Gochujang (Korean chili paste)
2 teaspoons tamari
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon rice vinegar
1/2 teaspoon sesame seeds
Start cooking the rice according to package directions.
In a small bowl, mix together all sauce ingredients
In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper. Set aside vegetables, and fry 6 eggs over easy.
To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top and garnish with sliced green onions. Serve the sauce on the side for drizzling.