Crispy Tofu Bibimbap with Mustard Greens & Zucchini
Michael Natkin’s version of the Korean dish bibimbap—rice topped with a mix of pickled and cooked vegetables—forgoes the usual runny fried egg on top to be a delicious vegan dish. Slideshow: Vegan Main Dishes
August 2013
Gallery
Credit:
© Con Poulos
Recipe Summary
Ingredients
Directions
Notes
Gochujang is available at Korean markets or from hmart.com.
Suggested Pairing
The tangy, spicy flavors in bibimbap can be tricky with wine, but vibrant Californian Sauvignon Blanc works well.