Korean Vegetable Bibimbap Recipe with Gochujang Sauce // 비빔밥 (vegan/vegetarian)

Korean Vegetable Bibimbap Recipe with Gochujang Sauce // 비빔밥 (vegan/vegetarian)
Bibimbap (비빔밥) is a staple Korean dish that highlights all the traditional the Korean flavors in just one bite, including rice, fresh vegetables, gochujang sauce, sesame oil, soy sauce, and garlic! It's a very customizable dish and there are various versions of it. Today we will be making a vegetarian version, but feel free to add meat for all the meat-lovers out there!
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INGREDIENTS (yields ~2 servings)
For the Vegetables:
1 clove Garlic
1/2 tsp. Soy sauce
1 tsp. Sesame oil
Salt
~2 Cups Spinach
~2 Cups Bean sprouts
~1 Cup Carrots
~1 Cup Zucchini
~1 Cup Mushroom (chopped)
1 egg
1/2 teaspoon Toasted black sesame seeds (optional)
For the Sauce:
2 Tbsp of gochujang sauce
2 tsp. sugar
1 tsp. soy sauce
1 tsp. sesame oil
1/2 - 1 clove of garlic
pinch of toasted sesame seeds
Directions:
1. Wash and chop up carrots, zucchini, mushrooms and set aside. Mince the garlic.
2. Prepare spinach and bean sprouts for blanching by washing and cutting ends of each ingredient.
3. Heat a small pan and add some cooking oil to the pan. When the pan is hot, sauté the carrots, zucchini, mushrooms separately and put on plate to set aside for assembling. Season with salt to taste.
4. Boil a pot of hot water (1/2 pot full). When boiling, blanch the spinach for about 5 minutes.
5. Get an ice bath ready for the shocking process by filling a bowl of cold water and ice. Once the spinach is ready, strain the spinach and put in the ice bath.
6. Strain the spinach and squeeze out the excess water.
7. Boil a pot of water to blanch the bean sprouts for about 5 minutes.
8. Strain the bean sprouts and shock in by putting it in the ice bath. Strain out the water and squeeze out t he excess water from the bean spouts.
9. Add half a clove of garlic to the bowl with the bean sprouts. Season with salt to taste, and add 1/2 teaspoon sesame oil to the bowl. Mix thoroughly.
10. Add the other half of a clove of minced garlic to the spinach bowl. Then, add 1/2 teaspoon of soy sauce and 1/2 teaspoon of sesame oil to the spinach. Add salt to taste and mix thoroughly.
11. Wash and make about 2 cups of rice.
12. Now for the sauce, mix 2 Tbsp of gochujang sauce, 2 tsp. sugar, 1 tsp. soy sauce, 1 tsp. sesame oil, 1 clove of garlic, a pinch of toasted sesame seeds all together in a small bowl and set aside.
13. Scoop rice into a bowl and assemble the vegetables on top of the bed of rice. Top the bowl off with the sauce and toasted black sesame seeds.
14. A fried egg to top the bowl is optional. Without it, it is a vegan dish.
Hope you guys enjoy!