Korea’s national dish, bibimbap, is colorful, refreshing, and infinitely varied. It can be made with meat or seafood and served hot, but we love this fresh-tasting, cold, vegetarian version. Here’s how to make it. Get the recipe »
Make the sauce: start by placing the gochujang in a bowl. Todd Coleman Next, whisk in soda, miso, corn syrup, sesame oil, garlic, ginger, vinegar, and sesame until smooth; set aside. Todd Coleman Make the bibimbap: Bring a 4-qt. saucepan of water to a boil, and add sprouts; cook until crisp-tender, about 30 seconds. Transfer to a bowl of ice water, drain, and dry with paper towels; set aside. Repeat procedure with spinach (squeeze out as much liquid as possible when draining). Todd Coleman When finished, pour boiling water into a bowl and add mushrooms; let soften for 30 minutes. Drain, remove stems, and slice ¼” thick; set aside. Todd Coleman Heat 1 tbsp. canola oil and ½ tsp. sesame oil in a 10″ nonstick skillet over medium heat. Add 1 tsp. garlic, ½ tsp. ginger, and mushrooms, season with salt and pepper; cook until hot, about 2 minutes. Transfer to a bowl; set aside. Repeat procedure, using same amounts of canola oil, sesame oil, garlic, and ginger, with the gosari, squash, carrot, and radish; season each with salt and pepper. Todd Coleman Set each aside in separate bowls, and add ¼ tsp. sesame seeds to radishes. Add 1½ tsp. garlic, ¼ tsp. sesame oil, salt, and pepper each to sprouts and spinach; stir. Todd Coleman Heat remaining canola oil in skillet, and add tofu; cook, turning once, until browned, 4–6 minutes. Transfer to a plate; cut each in half. Todd Coleman To serve, place 1 cup rice each in center of 4 bowls, and top each with a fried egg. Todd Coleman Place ¼ of mushrooms in a mound in each bowl over the rice. Working clockwise, arrange ¼ each squash, carrot, radish, spinach, sprouts, gosari, chicory, and lettuce.
Place tofu on lettuces; sprinkle with sesame seeds and scallions. Serve with sauce on the side.