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    makes 4

    • 4 cups cooked short grain brown rice
    • Spicy Miso Sauce 
    • Burdock & Carrot Kinpira 
    • about 4 cups of various cooked vegetables (we used: sautéed zucchini and beans sprouts with ginger and garlic blanched broccolini; blanched baby bok choy; and sautéed shitake mushrooms with sesame oil, ginger and garlic)
    • 1 block firm tofu, drained, sliced and lightly fried (or prepare it anyway you like)
    • 4 scallions, thinly sliced
    • 2 tablespoons of toasted sesame seeds
    • 1 large sheet nori seaweed, shredded
    • 1 cup prepared kimchi (Korean pickled cabbage)


    1. Distribute the rice amongst four bowls.

    2. Allow everyone to add whatever toppings they like.

    3. Bibimbop it—mix it all up!