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Start cooking the rice according to package directions. In a small bowl,
mix together all sauce ingredients.
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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.
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Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper.
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Set aside vegetables, and fry 6 eggs over easy.
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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.
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Serving Suggestion: Serve with a side of kimchee, and enjoy a scoop of green tea ice cream for dessert.