Vegetarian Korean bibimbap is classic Korean delicacy but with a twist, we use Quinoa instead of rice. With goodness of an array of sauteed vegetables over a bed of quinoa and fried egg over the top, Korean bibimbap is one bowl is comfort and healthy food.
Cut tofu into thin strips, marinate it in a pinch of salt and some cayenne pepper. Let it sit for 15 minutes.
After 15 minutes saute tofu in a pan or you can roast it in oven, I roasted tofu in pan until they turned golden brown.
Soak chopped cucumber in a pinch of salt and lime juice from ½ lime.
In ¼ teaspoon sesame seed oil, saute cabbage with spicy red chilli sauce for about a minute or 2.
Wash and cut mushrooms into tin strips. Saute in ¼ teaspoon sesame oil for about 30 seconds. Keep aside. Repeat same process with spinach (saute in oil for few seconds).
Zucchini - Ok you dont normally used zuchini in Korean dish, but I wanted to use it.
To make red chili paste - soak dried red chilies in water for about 2 hours and ground into paste.
To make Gochujang sauce-
Mix all the ingredients mentioned in the list. That's it. Gochujang sauce is ready!
To make bibimbap-
Cook quinoa as per packet instructions. I soaked for 20 minutes and cooked in open pot until they were cooked al dente. Completely drain the cooked quinoa and spread it on a plate to avoid it from sticking to each other.
Heat a teaspoon of butter in a non stick pan on very low heat. Break an egg carefully into a bowl and when all the butter is melted very gently slide the egg into the pan. Cover and cook for 5 minutes. Remove from pan once cooked.
Now to assemble the dish, in a serving bowl firs add cooked quinoa, then arrange all the sauteed vegetables next to one another. Finally place the fried egg on top and drizzle some Gochujang sauce on top.
Serve immediately. On summer you can serve this dish cold and on a gloomy day serve it hot! It's delicious!