Vegetarian dolsot (stone pot) bibimbap with gochujang peanut sauce

Vegetarian dolsot (stone pot) bibimbap with gochujang peanut sauce
Dolsot bibimbap is always so satisfying to eat. I added all my favorite vegetables and it gives me a chance to eat a variety of vegetables all at once. Dolsot (stone pot) keeps the ingredients warm for longer time and the best part is the crunchy crusty rice on the bottom of the pot. The gochujang peanut butter sauce has become my new favorite sauce for bibimbap. It has a little bit of nutty taste of peanuts. It is so good and I hope you can try. You can definitely adjust the amount of peanut butter to your taste. If you don’t like the taste of peanut butter, you can omit it. Enjoy!
Ingredients:
2 bundles of spinach: blanched and seasoned with 2 tsp yondu, 1 tsp sesame oil, and ground sesame seeds
16 oz soybean sprouts: blanched and seasoned with 2 tsp yondu, 1 tsp sesame oil, 1/8 tsp salt, and ground sesame seeds
15 oz Korean radish: sliced thinly 1/4 inch thick and stir fried with 1 tbsp olive oil, 1 tbsp garlic, 1/2 tsp yondu, 1/2 tsp salt, 2 tbsp Mirim ( • Korean radish side dis... )
70 g of dried sweet potato stems: soaked, boiled, and stir fried with 1/2 tbsp garlic, 1/ tbsp sesame oil, 1 tbsp yondu, 1 tbsp Korean soup soy sauce Chosun, Sempio brand, 1 tbsp Mirim ( • Korean side dish (banc...
2 carrots: shredded and stir fried with salt
1/2 block of firm tofu: cut into small 1/2 inch cubes stir fried, seasoned with 1 tbsp soy sauce, 1/2 tbsp honey, 1 tbsp Mirim, 1/2 tsp sesame oil
Gochujang/Peanut sauce:
3 tbsp gochujang
1 tbsp Creamy peanut butter, no salt (Trader Joe’s brand)
2 tbsp water
1/2 tbsp vinegar
1 tbsp agave syrup
1 tbsp sesame oil
1/2 tbsp toasted sesame seeds
2 tsp soy sauce
Eggs
*Prewash all your vegetables.
*Mirim is Korean cooking rice wine. Yondu is Korean vegetarian seasoning.
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Music:
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