Vegetarian Bibimbap (Korean mixed rice)

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I love bibimbap serve in sizzling hot clay pot. The sizzling hot clay pot is going to create rice crisp on the side of the pot that is divine. But since I don’t have a clay pot, I will serve in a large bowl for easy mixing and it is equally tasty.
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Finely sliced a carrot, half a cucumber, green chillies, spring onions and set aside until ready to serve.

In a shallow pan, add a tbs of olive oil, 3 cloves of finely chopped garlic and over medium heat stir fry for a minute. Add in sliced shiitake mushrooms and a pinch of salt. The salt will draw out moisture from the mushrooms, stir fry until the moisture evaporated and starts to sizzle. Then I add a tbs of soy sauce and stir fry until the mushrooms caramelized, that is, the sides of the mushroom turns brownish.

Chef Anne Burrell always said:” Brown food taste good! Yeah!” I love this quote.

In a small bowl, prepare the mouthwatering ‘red sauce’. Half cup of Gochujang (Korean hot pepper paste), 1 tbs of honey, 1 tbs of soy sauce, 1 tbs of sesame oil and 1 tbs of toasted white sesame seeds.

Fry a sunny side egg.

Arrange all the prepared ingredient in a large bowl and enjoy!

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Mixed rice

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Homemade kimchi side dish

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Simply delicious!

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