Bibimbap Step-by-Step Published May 16, 2014 9:00 PM Food SHARE 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. Bibimbap Place tofu on lettuces; sprinkle with sesame seeds and scallions. Serve with sauce on the side. MORE TO READ RELATED The Pescatarian Asado: Reframing Argentina’s Native Bounty Jorgelina Mandarina is developing a new restaurant fed by her home province’s famed rivers. READ NOW RELATED Sheldon Simeon’s Essential Hawaiian Pantry Everything you need to start cooking like an... RELATED 10 Hawaiian Recipes to Transport You to the Islands Bring that beach vacation home.