Vegetarian Recipe : Amir Mustaqim b Majdi 18274

 Vegetarian Korean Dolsot Bibimbap 

Ingredients : 
1. 1/2 cucumber, julienned
2. Salt
3. 8 ounces firm tofu
4. Toasted sesame oil
5. 1 large carrot, julienned
6. 1 cup soybean sprouts
7. 5 cups spinach leaves
8. Toasted sesame seeds
9. 4 cups cooked rice
10. 1 egg
11. 1/2 sheet roasted seaweed (preferably Korean-style kim, but Japanese nori also works), cut into small strips with scissors
12. Gochujang (red pepper paste)



How To Make It?

Cucumbers: Sprinkle cucumbers with salt and leave to drain in a colander for 20 minutes. Squeeze out excess water.

Tofu: Rinse and drain tofu. Cut into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes. Heat a tablespoon of sesame oil in a pan and fry tofu, turning once, until golden. Remove tofu from pan. When cool enough to handle, cut into strips.

Carrots: Heat a tablespoon of sesame oil in a pan. Add carrots and a pinch of salt and stir fry until cooked through. Remove from pan.

Soybean Sprouts: Blanch in a pot of salted boiling water, just until wilted. Plunge into ice water to stop cooking, then drain and squeeze out excess water. Mix in a small bowl with 1 teaspoon sesame oil, a pinch of salt, and a dash of sesame seeds.

Spinach: Blanch in a pot of salted boiling water, just until wilted and bright green. Plunge into ice water to stop cooking, then drain and squeeze out excess water. Mix in a small bowl with 1 teaspoon sesame oil, a pinch of salt, and a dash of sesame seeds.

To assemble: Place a dolsot or 10-inch cast iron skillet over medium heat. When it's good and hot, add a tablespoon of sesame oil and swirl to coat. Add the rice and pack it down evenly; it should sizzle at the bottom. Arrange the cucumber, tofu, carrot, soybean sprouts, and spinach on top. Cook for a few minutes until ingredients are heated through. Place the egg on top and garnish with sesame seeds and seaweed.

To serve: Bring the pot or pan to the table. (It's hot, so make sure to protect your hands and the table with a trivet!). Add a tablespoon of gochujang and a drizzle of sesame oil and mix well with a spoon. Divide into individual bowls. If desired, each diner can add more sesame oil and gochujang to taste.

p/s : you can get those ingredients from TESCO! happy eating! <3