Vegan "Bulgogi" w/ veggies

My last recipe post was also a "Bibimbap" but this one is different in flavor and has a variety of veggies to mix together. Since "Bibim" means to mix and "bap" means rice so you gotta make sure you mix it real good💃🏻

↓The Gochujang I use

↓Rice vinegar. You can get these at Japanese sunrise markets

↓The Korean Nori (roasted and seasoned) You can get your hands on these at an H Mart or by ordering them on Amazon

(serves for 4)

Ingredients:

Bibimbap sauce

• 1 tbsp of gochujang ( you don't have to put this in if you can't take spicy foods )

• 1 tbsp of soy sauce

• 1 tbsp of sesame oil

• 1/2 tbsp of Japanese rice vinegar (you can use any but this is what I used)

• 1 tbsp of garlic powder

• 2 tsp of BROWN sugar

• 2 tsp of sesame seeds

Veggies

• 1 red bell pepper

• 1 green zucchini

• 1 carrot

• a handful of lotus root

• 1 Japanese cucumber

• 125 g of bean sprouts

• 200 g of spinach

Extra

• 400 g of rice

• Korean crispy seaweed (I love these!!!)

• sauté in sesame oil

Instructions:

1. Cook your rice according to the package instructions

2. Mix all the ingredients for the sauce together in a bowl and set it aside

3. Cut all your veggies into slices. For the zucchini and cucumber and carrot, cut in half then cut length-wise into roughly 1cm slices. Cut into thicker julienne.

4. Sauté the vegetables SEPARATELY using sesame oil each time so the veggies won't stick to the pan.

5. Finally, serve. After you do that, place the Korean nori(aka. seaweed) sheets on top.

いただきます！잘 먹겠습니다〜！（チャル モッケスムニダ）