Bibimbap

 Ingredients:

1/4 cup daikon radish, cut into matchsticks
1/4 carrot, cut into matchsticks
a pinch of salt
1/2 teaspoon rice syrup
1 tablespoon rice vinegar
1 tablespoon water

1 block extra firm tofu, cut into cubes
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons oil

1 cucumber, thinly sliced
1/2 teaspoon sesame oil
1 teaspoon black sesame seeds

10 shiitake mushrooms, quartered
1 teaspoon oil

1 pack baby spinach
1 teaspoon oil
1 small clove garlic, minced
a pinch of white sesame seeds
1 green onion, chopped

1 tablespoon gochujang
1 teaspoon rice syrup
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon sesame seeds
1 teaspoon water

sticky brown rice
mung bean sprouts

Combine carrot and radish with the pickling ingredients and marinate for a few hours. 

Press the tofu, marinate in the soy sauce, and toss with the cornstarch. Shallow fry until golden.

Toss the cucumber with the oil and sesame seeds and set aside.

Cook the mushrooms in the oil. Set aside.

Cook the spinach and garlic in the oil. Add the sesame seeds and green onion. Set aside.

Combine the sauce ingredients and set aside.

To assemble, place rice in bowls and arrange the ingredients on top. Sprinkle with the sauce.