Vegetarian Korean Dolsot Bibimbap
- 1/2 cucumber, julienned
- Salt
- 8 ounces firm tofu
- Toasted sesame oil
- 1 large carrot, julienned
- 1 cup soybean sprouts
- 5 cups spinach leaves
- Toasted sesame seeds
- 4 cups cooked rice
- 1 egg
- Gochujang (red pepper paste)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Carrot, large (1)
- Cucumber (1/2)
- Soybean sprouts (1 cup)
- Spinach, leaves (5 cups)
- Cooking & Baking
- Gochujang (1)
- Salt (1)
- Sesame oil, Toasted (1)
- Sesame seeds, Toasted (1)
- Pasta & Grains
- Rice, cooked (4 cups)
- Refrigerated
- Egg (1)
- Tofu, firm (8 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published January 25, 2012 (1 year ago).
70 people saved this recipe.
