Veggie BiBimBap, Avocado, Crispy Egg and Kimchi

Tofu

1. Mix gochujang, rice vinegar, soy sauce and sesame oil.
2. Marinate tofu or shrimp in mixture for 20 minutes up to overnight.
3. Drain marinade from tofu or shrimp and gently pat dry.
4. To cook, heat a cast iron skillet on medium high and add cooking oil.
5. Cook for about a minute on each side or until you see a nice, caramelized crust forming.

Sesame Kale

1. In a large bowl, whisk together sesame oil, tamari/coconut aminos, and rice vinegar.
2. Add baby kale and toss to combine.
3. Heat a skillet over medium heat, add kale, and cover. Cook for about a minute or until kale is just wilted.
4. Transfer to a bowl and add sesame seeds. This can be served hot or cold and can be made up to 24 hours ahead.

Veggie Salads (Banchan)

1. Whisk together tamari/coconut aminos, rice vinegar, sesame oil, gochujang, and honey.
2. Divide the sauce into four small bowls.
3. Add bean sprouts to one bowl, carrots to another, cucumber to the third, and avocado to the last bowl.
4. Stir each bowl to coat. May be made up to 12 hours ahead.

Assemble Bowls

1. Divide brown rice between four bowls.
2. Top each with tofu or shrimp, kale, bean sprouts, carrots, cucumber, avocado, kimchi, and fried egg. Sprinkle with Korean red pepper and toasted sesame seeds.

Serving Suggestion: This bowl is a meal on its own, but an extra bowl of kimchi and some miso soup would be great accompaniments.

Beverage Pairing: Green tea