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Vegetarian Korean Dolsot Bibimbap

Emily Han
  • minutes
  • Serves 2

INGREDIENTS

1

Carrot, large

1/2

Cucumber

1/2

sheet Seaweed, roasted

1 cup

Soybean sprouts

5 cups

Spinach, leaves

1

Egg

8 oz

Tofu, firm

4 cups

Rice, cooked

1

Gochujang

1

Salt

1

Sesame seeds, Toasted

1

Sesame oil, Toasted