Korean Vegetarian Bibinbap Recipe
3 cups cooked, short grain rice (fresh from rice cooker)
Sesame seeds

2 tbsp. brown sugar
1/2 tsp salt or less
1/2 tsp black pepper

Toasted sesame oil

1/2 to 1 cup Spinach (more if you want spinach leftovers)
1 Sweet Red Pepper, cut into squares
Green Onions, cut into large pieces
Optional- cucumber, fern bracken, soy bean sprouts
Optional- 1 egg per serving (2 for 2 people, 3 for 3 etc.)

Tempeh or Tofu Bulogi (recipe follows)
Sesame mushrooms (recipe follows)
Sesame green beans (recipe follows)
kimchi (gluten-free, read container carefully)
hot chili sauce (most Korean varieties contain wheat flour as thickener so you may want to use a Thai etc. chili garlic sauce)

Prepare tempeh, mushrooms, green beans etc.

Start your rice in the rice cooker. White rice is most typical, but you can also use short-grained brown rice.

Combine brown sugar, salt and pepper. Clean and dry spinach, red pepper etc. Put spinach on a plate or in a bowl and mix with some of the brown sugar mixture. Pour a bit of sesame oil on your spinach and evenly distribute it over the leaves. Stir-fry your spinach in a cast iron pan or wok until bright green and lightly done. Remove from pan and reserve. Season your red pepper in the same way (with brown sugar mixture and sesame oil), stir-fry, and reserve. Do the same thing with the rest of your plain vegetables.

To plate, fluff your rice, place in a bowl and top with assorted veggies and tempeh/tofu. Sprinkle with sesame seeds. Fry your egg in a little sesame oil and place on top of the veggies and tempeh. (optional) Add a dollop of chili sauce if desired, and serve.