Prepare the Gochujang Sauce:

• In a small bowl, mix all the sauce ingredients (gochujang paste, soy sauce, sesame oil, rice vinegar, coconut sugar, minced garlic) until you obtain a smooth consistency.
• Adjust the taste according to your spice tolerance and set aside.

Cook the Rice:

• Rinse the sushi rice several times under cold water until the water runs clear. Cook it according to the package instructions.
• Once cooked, let it rest covered until ready to serve.

Prepare the Flavored Tofu:

• In a pan, heat 1 tablespoon of sesame oil over medium heat. Add the diced tofu and sauté for 5 to 7 minutes until it's crispy on all sides.
• Once browned, add the soy sauce, minced garlic, and grated ginger. Mix well to coat the tofu with these flavors.
• If desired, add a pinch of chili powder or a few drops of gochujang sauce.
• Cook for another 2 to 3 minutes to develop the aromas. Remove from heat and set aside.

Cooking the Vegetables (one large pan or two pans)

Option 1: Using one large pan

• If you have a large enough pan, you can cook all the vegetables at the same time:
• Heat a little sesame oil in a large pan over medium heat.
• Add the carrots, soybean sprouts, mushrooms, and zucchini to the pan all at once. Stir-fry them for 5 to 6 minutes, stirring regularly so all the vegetables cook evenly.
• Adjust the cooking time if needed to get the desired texture (carrots and mushrooms take a bit longer, while soybean sprouts and zucchini cook more quickly).
• Once the vegetables are tender but still slightly crisp, remove them from the pan and set aside.

Option 2: Using two pans

• First pan: Heat a little sesame oil. First, sauté the carrots on one side of the pan, and two minutes later, add the soybean sprouts on the other side. Carrots take about 3 to 4 minutes, while the sprouts cook in 2 minutes. Once cooked, set aside.
• Second pan: Heat a little sesame oil. Sauté the mushrooms on one side of the pan, and 3 or 4 minutes later, add the zucchini on the other side. Zucchini takes about 3 to 4 minutes, while the mushrooms need a bit more time to brown. Once cooked, set aside.

Assemble the Bibimbap:

• In bowls, place the sushi rice at the base. Arrange the sautéed vegetables, flavored tofu, mushrooms, spinach, and kimchi over the rice in a harmonious way, keeping each ingredient visible.
• Add a few spoonfuls of Gochujang sauce on top or serve the sauce on the side so everyone can adjust to their taste.

Garnish and Serve:

• Sprinkle with toasted sesame seeds and chopped green onion. Serve immediately.

Notes:

• Variations: You can add other vegetables like radishes, cucumbers, or bell peppers to vary the flavors and textures.

  Additional Proteins: You can also add tempeh to vary the protein sources.