Bibimbap

By: Sophie

1/2 cup basmati rice
1 carrot, pickled with rice wine vinegar, plum vinegar, coconut sugar, sesame oil & salt
2 tablespoons kimchi
1/2 a zucchini
250g firm tofu marinated in soy sauce, sesame oil, honey, fish sauce, garlic powder
1 cucumber
Sesame seeds
Kewpie mayo
Bibimbap sauce: gochujang, honey, soy sauce, sesame oil, garlic powder
Oil for cooking
2 eggs

Cook the rice according to your preferred method
Cut the zucchini into thin strips and lightly fry
Cut the cucumber into thin strips and set aside
Cut the tofu into cubes and fry in oil
Fry the eggs in oil
Make the bibimbap sauce by adding the listed sauce ingredients to a jar, shake it up (with the lid on or course) and adjust to your taste
Once cooked, add the rice to your bowl. Then top with tofu, egg, kimchi, cucumber, carrot, zucchini, sesame seeds, bibimbap sauce, and kewpie mayo.