1/2 lb baked or fried tofu, cut into 1- to 2-inch squares
1 cup cucumber, cut into matchsticks
2 oz mung bean sprouts
Pinch of salt
Pinch of ground black pepper
6 large eggs
Sauce
1/4 cup Gochujang (Korean chili paste)
2 tsp tamari
1 tbsp water
1 tsp sesame oil
1 tsp sugar
1 tsp rice vinegar
1/2 tsp sesame seeds
Directions
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.
Serving Suggestion: Serve with a side of kimchee, and enjoy a scoop of green tea ice cream for dessert.
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