Korean Gochujang Tempeh & Mushroom Bibimbap with Crispy Millet

Ingredients

• 3/4 cup millet, uncooked
• 2 1/4 cups water, for millet
• 4 oz tempeh, cut into 1/2-inch cubes
• 1 1/2 cups shiitake mushrooms, sliced
• 2 tbsp gochujang, Korean red chili paste
• 1 1/2 tbsp tamari or coconut aminos
• 1 tsp maple syrup
• 3 tsp sesame oil, divided
• 1 tsp rice vinegar
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, julienned
• 1 cup kale, chopped, lightly packed
• 1 tbsp sesame seeds, white and/or black
• 2 stalks scallions, sliced
• 1/4 tsp sea salt
• 1 pinch black pepper, to taste

Instructions

1. 1

   Rinse millet thoroughly under cold water. In a small pot, bring 2 1/4 cups water to boil with a pinch of salt. Add millet, stir once, reduce heat to low, cover, and cook for 18-20 minutes until water is absorbed and millet is tender.

2. 2

   While millet cooks, whisk together gochujang, tamari, maple syrup, 1 tsp sesame oil, rice vinegar, minced garlic, and ginger in a small bowl until smooth.