Bibimbap: It's as fun to say as it is to cook. It means "mixed rice" and it's one of my favorite ways to eat the rainbow. I was inspired by this bibimbap recipe in Bon Appetit to make a healthier, plant-based version. This recipe is admittedly long because of its many components, but I think you'll agree that it's worth the effort. If you're low on time, pick 3 to prepare. Bibimbap is highly customizable, so feel free to substitute with the vegetables you have in your refrigerator. Just make sure you use the classic flavors of the Korean pantry: soy sauce, sesame oil, sesame seeds, and a touch of sugar. Each of these vegetables can also be prepared and enjoyed as its own side dish.
Note: These recipes call for two ingredients you may not be familiar with: gochujang (Korean red chili paste) and gochugaru (Korean red pepper powder). Due to their rise in popularity, you may be able to find them in the Asian aisle of your local supermarket, and definitely at any Asian market. It’s important to arrange your ingredients beautifully on top of your rice bowl. Remember: You eat with your eyes and presentation makes a big difference! Enjoy!