Delightful Vegan Korean Breakfast: Bibimbap Bowl

Allergens

Soy (soy sauce), Sesame (sesame oil)

Ingredients

• 2 cups cooked Jasmine rice
• 1 block extra
• firm tofu, diced into 1/2
• inch cubes
• 2 cups mixed vegetables (e.g., carrots, zucchini, bell peppers)
• 1/2 cup shredded seaweed
• 1/4 cup sesame oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp gochujang (Korean red chili paste)
• 1 tbsp maple syrup
• 1 tsp minced garlic
• 1 tsp minced ginger
• Salt and pepper, to taste

Instructions

1. In a pan over medium heat, sauté the diced tofu until golden brown, about 3 4 minutes. Set aside. In another pan, stir fry mixed vegetables with sesame oil, garlic, and ginger. Season with salt and pepper. Cook for about 5 minutes or until tender. In a small bowl, whisk together soy sauce, rice vinegar, gochujang, and maple syrup to create the sauce. Assemble the Bibimbap Bowl: Place a bed of cooked rice at the bottom of each serving dish. Arrange sautéed tofu, stir fried vegetables, and shredded seaweed on top. Drizzle the sauce over the ingredients and mix everything together for a mouthwatering vegan Korean breakfast.

Chef’s Insight

The combination of flavors and textures creates a satisfying and satisfying breakfast experience.

Notes

Feel free to customize the vegetables or sauce according to your taste preferences.