Vegetarian Korean Bibimbap Bowls Recipe

For the Pickled Vegetables

• 1 cup daikon radish matchsticks
• 1 cup carrot matchsticks
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/3 cup rice vinegar
• 1/3 cup warm water

For the Tofu

• 1 12-ounce package House Foods Extra Firm Tofu, sliced into bite-sized pieces
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil divided

For the Cucumbers

• 1 cup thinly sliced English or other seedless cucumber
• 1/2 teaspoon sesame oil
• 1/8 teaspoon toasted sesame seeds

For the Mushrooms

• 4 ounces brown mushrooms sliced
• 1 tablespoon vegetable oil

For the Spinach

• 6 cups baby spinach leaves
• 2 teaspoons vegetable oil
• 1/2 teaspoon finely minced garlic
• 1/2 teaspoon sesame oil
• 1/8 teaspoon toasted sesame seeds
• 1 scallion finely minced

For the Bibimbap Sauce

• 2 tablespoons Gochujang
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 2 teaspoons water
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame seeds

For the Bibimbap Bowls

• 4 cups cooked jasmine rice
• 4 eggs fried
• 1 cup bean sprouts