Veggie Bibimbap

🛒 Ingredients

• Cooked Short-Grain Rice 250 g · 325 kcal
• Fresh Spinach 150 g · 35 kcal
• Mung Bean Sprouts 150 g · 45 kcal
• Carrots, julienned 75 g · 30 kcal
• Zucchini, julienned 75 g · 12 kcal
• Shiitake Mushrooms, sliced 75 g · 28 kcal
• Firm Tofu, pressed and sliced 120 g · 91 kcal
• Gochujang (Korean Chili Paste) 25 g · 60 kcal
• Soy Sauce 15 g · 8 kcal
• Sesame Oil 10 g · 88 kcal
• Vegetable Oil 10 g · 88 kcal
• Minced Garlic 10 g · 15 kcal
• Sesame Seeds 5 g · 28 kcal

👨‍🍳 Instructions

1. Cook short-grain rice according to package instructions; set aside. Press excess water from firm tofu, slice it, and pan-fry until golden brown; set aside.
2. Prepare the vegetables: blanch spinach and mung bean sprouts briefly, then squeeze out excess water. Lightly sauté julienned carrots, zucchini, and sliced shiitake mushrooms separately with a pinch of salt and a dash of vegetable oil, using minced garlic for flavor.
3. To assemble, place a generous portion of cooked rice at the bottom of a large bowl. Artistically arrange the prepared spinach, bean sprouts, carrots, zucchini, shiitake mushrooms, and pan-fried tofu over the rice.
4. Dollop gochujang in the center, drizzle with sesame oil and a touch of soy sauce, then sprinkle generously with sesame seeds. Serve immediately and mix everything together before eating.