A rice dish that is mixed up with veggies and other protein – this dish feels so right to my Indian palate – as does most “vegan Korean” cuisine (I know that’s an oxymoron). But this is how I do bibimbap

Rice: in a non stick pan, heat 2 tbsp butter and 1 team sesame oil, add 1 tbsp garlic and 1 tbsp soy sauce- add cooked rice (made from 1 cup of uncooked rice). Mix well and then leave alone for 4-5 min till the bottom rice grains gets toasted

Carrots: roast with olive oil, salt, pepper at 400 F for 10-15 min

Potato wedges: roast potato wedges with oil, salt, pepper, 1 tbsp of corn flour at 400F for 20-25 min

Onions, pepper and tomatoes: from the shakshuka recipe at brunch. Cook 1 diced onion and 1 diced pepper in oil with 1 tbsp cumin seeds till they get brown. Add a 14 oz can of tomatoes, 1 tsp each cumin and coriander powders and gochujang and 1 tsp soy sauce. Heat for 10 min or so and finish with 1 tbsp butter and 1 tbsp balsamic vinegar.

Protein: I used some spiced tofu nuggets that I fried up with a tiny bit of oil

Sauce: 2 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp toasted sesame seeds, 1 tbsp water, 1 tbsp sugar, 1 tsp minced garlic and 1 tsp rice wine vinegar

Another sauce (for your annoying 10 year old who doesn’t eat spice): 2 tbsp soy sauce,2 tsp toasted sesame seeds, 2 tsp sugar, 1 tsp sesame oil and 1/2 tsp minced garlic

Top with chopped scallions, avocado, a fried egg if you wish and chopped vegan kimchi if you have it (I didn’t today)

Sauce recipes from this websitehttps://mykoreankitchen.com/bibimbap-sauce/

This one makes great leftovers too