Bibimbap.

Today we made bibimbap, which is a popular Korean dish of steamed rice topped with various vegetables with gojujang (a chili paste) mixed in. In traditional bibimbap, there are meat and eggs. As usual, we used tofu as a kinder substitute. We also lightly steamed our vegetables and tofu instead of sautéing them so our meal is almost macrobiotic (the gojujang isn’t macrobiotic but everything else is).

Ingredients for the sauce: brown rice miso paste, gojujang chili paste, brown rice syrup, rice vinegar, sesame oil, water.

Other Ingredients: brown rice, tofu, carrots, zucchini, baby Thai eggplant, mushrooms, and black sesame seeds.

I also made a mini bibimbap bowl:

The sauce is sweet and spicy. I love it!