Tempeh Bibimbap Bowl

Bibimbap is an assembly dish disguised as a cooking one. The pan work is trivial — a few minutes per vegetable — and the skill is entirely in seasoning each element so it still tastes of itself after everything is mixed together.

Tempeh takes the gochujang glaze better than tofu because its surface is porous and already fermented.

Every vegetable is seasoned separately and none of them is cooked with another. That is not fussiness — it is the entire structure of the dish.

Mix it all together at the table, not in the pan.