Vegetarian Bibimbap

Ingredients

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Rice wine vinegar

  ½ tsp or 3g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Beans

  Mung, mature seeds, sprouted, canned, drained solids

  1 cup or 125g

• Carrots

  Raw

  1 cup grated or 110g

• Spinach

  Raw

  2 cup or 60g

• Tamari

  White Corn Tortilla Chips - Garden of Eatin'

  3g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Sesame seeds

  Seeds, whole, dried

  1g

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. In a small bowl, toss the cucumber slices with 1/2 teaspoon rice vinegar, 1/4 teaspoon sesame oil and a pinch of salt. Set aside.
2. Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
3. Heat 1/2 teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside. Heat 1/2 teaspoon more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
4. Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.
5. Recipe by: Jeanine Donofrio (source: https://www.loveandlemons.com/bibimbap-recipe/)