Vegetable Bibimbap

• 1 cup firm tofu rinsed and cut into 1-inch cubes
• 1/2 cup marinade Korean barbecue bulgogi
• 4 cups white rice short grain, cooked
• 2 teaspoons toasted sesame seeds
• 1/4 cup sesame oil
• 4 egg yolks optional
• 1 cup carrots julienned
• 1 cup zucchini julienned
• 1 pinch salt
• 1 1/2 cups bean sprouts
• 1 cup green onions chopped
• 4 cups baby spinach fresh
• 2 garlic cloves minced
• 1 pinch sugar
• 1/4 cup hot pepper paste kochujang vinegared, or more to taste
• 10 ounces kimchi cabbage
• 1 cup fresh shiitake mushrooms thinly sliced

1. Marinate tofu overnight in Korean barbecue marinade.
2. Cook rice and keep warm
3. In sesame oil and a pinch of salt, saute 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 saute approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)
4. Broil or barbecue the beef.
5. 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.
6. 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.
7. Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.

marinade korean, white rice, sesame seeds, sesame oil, egg yolks, carrots, zucchini, salt, bean sprouts, green onions, baby spinach fresh, garlic, sugar, hot pepper, cabbage, fresh shiitake mushrooms

Taken from www.yummly.com/recipe/Vegetable-Bibimbap-1677468 (may not work)