Vegan Korean bibimbap

Cook your rice according to package instructions.

Mix all of the ingredients for the sauce together in a bowl and set aside until you're ready to serve.

Red bell pepper: Deseed and cut into slices.
Courgette/zucchini: Cut in half, then cut lenght-wise into roughly 1cm slices. Cut into thicker julienne.
Carrot: Peel and repeat the same technique as with the courgette/zucchini.
Shiitake mushrooms: Cut of the stalks and cut into slices.
Cucumber: The same technique as the carrot and courgette/zucchini.

If you want to be fancy, you can sauté every vegetable seperately. If you don't have the time or patience for this you could just sauté everything at once (starting with the carrot because it takes longer to soften).
My tip is to start with the vegetables that give off little to no colour like the bean sprouts and shiitake mushrooms.
Sauté every vegetable, except for the cucumber, in a little bit of sesame oil until they are soft. This will take around 1 minute up to 5 minutes, depending on the vegetable of course.

Once your rice is done, the vegetables are soft and the sauce is ready, you can start plating.
Serve in a bowl, start with the rice and add as much vegetables as you like. Cut or rip up a nori sheet and sprinkle on top.
Add as much sauce as you want and stir everything together.