Tempeh Vegetarian Bibimbap

This is yet another of my own version of Vegetarian Korean Bibimbap with Tempeh. I love to make bibimbap as there are so many choices of vegetables you can use just to create your very own version.

This round, I have used Chinese mushrooms, spinach, carrots, soy bean sprouts, romaine lettuce and tempeh. A very simple and easy meal; the cooking only required to be done on the Chinese mushrooms (stir-fried with some sesame oil), tempeh (thinly slice them and lightly pan-fried), spinach and soy bean sprouts (lightly fry with little oil and pinch of salt, for taste).

Multi-grains (mixed Quinoa, Buckwheat, Brown & Red rice)

Gochujang and Korean apple vinegar

Seasoning for Bibimbap

1 tbsp sesame oil

1 tbsp apple vinegar

4 tbsp of Gochujang (or more tbsp if you love spicy)

1 tbsp honey (or sugar)

pinch of roasted white sesame seeds

Mixed the above seasonings and adjust according to your preferred taste... ... and you are ready for your homemade Bibimbap! Cheers...