INGREDIENTS
1
Carrot
1/2
Cucumber
4 cloves
Garlic
1/2 tbsp
Ginger
1
Green onion
2
Radishes
150 g
Spinach, fresh
200 g
Tofu, extra-firm
1
For the gochujang sauce
1 1/2 tbsp
Soy sauce
5 cups
White rice, day-old
3 tbsp
Brown sugar
14 tsp
Chili paste
2 tsp
Cornstarch
1 pinch
Salt
1
sprinkling Sesame seeds
2 2/3 tbsp
Neutral oil
2 tbsp
Rice vinegar
3 tsp
Sesame oil
1/4 cup
Kimchi, vegan
1 tbsp
Water
!Ingredients