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Vegetarian Bibimbap


1 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger
Kosher salt
1 teaspoon sugar
1 pickling cucumber, thinly sliced
Vegetable oil, for pan frying
1 bunch bunshimeji or similar mushrooms, roots trimmed
1 zucchini, 1/2″ dice
2 tablespoons sweet soy sauce (kecap manis), or regular soy sauce
2 big handfuls mung bean sprouts
1 tablespoon toasted Asian sesame oil
1 pound tofu, prepared for making as per How To Make Tofu Really Freaking Delicious
4 poached, soft boiled, or fried eggs
Plenty of cooked white Asian rice (like Kokuho rose or other similar short grained varieties), held hot
1 bunch scallions, thinly sliced
1 handful pea vines or other shoots, washed and dried
Kochujang, for serving



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