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Vegetarian Korean Dolsot Bibimbap

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Ingredients

1/2 cucumber, julienned

Salt

8 ounces firm tofu

Toasted sesame oil

1 large carrot, julienned

1 cup soybean sprouts

5 cups spinach leaves

Toasted sesame seeds

4 cups cooked rice

1 egg

1/2 sheet roasted seaweed (preferably Korean-style kim, but Japanese nori also works), cut into small strips with scissors

Gochujang (red pepper paste)

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