Vegetable Bibimbap

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Ingredients

1 cup firm tofu, rinsed and cut into 1-inch cubes

1/2 cup Korean barbecue bulgogi marinade

4 cups short grain white rice, cooked

2 teaspoons toasted sesame seeds

1/4 cup sesame oil

4 egg yolks (optional)

1 cup carrots, julienned

1 cup zucchini, julienned

Pinch of salt

1 1/2 cups bean sprouts

1 cup green onions, chopped

4 cups fresh baby spinach

2 garlic cloves, minced

Pinch of sugar

1/4 cup kochujang vinegared hot pepper paste, or more to taste

10 ounces cabbage kimchi

1 cup fresh shiitake mushrooms, thinly sliced

4 dolsot stone bowls (available at Asian markets)

Preparation

Marinate tofu overnight in Korean barbecue marinade.

Cook rice and keep warm

In sesame oil and a pinch of salt, sauté carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to sauté approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)

Broil or barbecue the beef.

Pour 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chili paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl.

Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.

Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.