Korean Vegetarian Rice Bowl (Bibimbap) | Asian Inspirations

Ingredients

• 4 cups cooked short medium rice (piping hot)
• 1 carrot (julienned)
• 1 zucchini (julienned)
• 8 dried shiitake mushrooms (rehydrated in warm water for at least 1 hr, sliced)
• 1 pack enoki mushrooms (separated)
• 4 radishes (thinly sliced)
• 1 cup shelled edamame beans (blanced)
• 2 fried tofu (julienned)
• ½ cup kimchi (cut bite-sized)
• 1 tbsp minced garlic
• 1 stalk spring onion (sliced)
• ¼ tsp Korean chilli powder (gochugaru, adjust to taste)
• 4 fresh eggs
• Ottogi Gochujang (to taste)
• Yeo's Pure Sesame Oil (to taste)
• Salt
• Lee Kum Kee Premium Soy Sauce (to taste)
• Cooking oil
• Sesame seeds (for garnish)