Vegetarian Bibimbap | The Whole Grains Council

Ingredients

• 3 mini cucumbers (or 1 large cucumber), thinly sliced
• ¼ cup rice wine vinegar
• ¼ teaspoon salt
• 6 ounces mung bean sprouts
• 6 ounces spinach
• 1 tablespoon plus 2 teaspoons sesame oil, divided
• 1 teaspoon reduced sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame seeds
• 1 tablespoon sesame oil
• 8 ounches shiitake mushrooms, sliced
• 1 clove garlic, minced
• 1 tsp minced fresh ginger
• 1 tablespoon miso paste
• 1 tablespoon water
• 1 teaspoon mirin
• 1 clove garlic
• ⅛ teaspoon salt
• 2 tablespoons gochujang paste
• 1 teaspoon brown sugar
• 2 tablespoons water