Korean Bibimbap Sandwich: Boldly Delicious Lunch

A plant-based Korean Bibimbap Sandwich offering a flavorful and convenient handheld meal with vibrant colors and textures.

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Toss the tempeh in olive oil and air fry at 180°C (356°F) for about 7 minutes until crispy and golden.
While tempeh cooks, shred or slice pearl oyster mushrooms and sauté in oil over medium heat until golden brown and fragrant.
Add julienned carrots to the pan and sauté for 2-3 minutes until tender yet vibrant.
In a bowl, mix gochujang, sesame oil, soy sauces, rice vinegar, agave, and a splash of water to create a smooth, spicy sauce.
Quickly blanch baby spinach in boiling water for about 30 seconds, drain, and toss with sesame oil and soy sauce.
In a small bowl, blend vegan mayo with a bit of gochujang to create a rich, spicy mayo.
Lightly brush sourdough slices with olive oil and toast in a pan until crispy and golden.
Spread spicy mayo on a slice of toasted sourdough, layer with sautéed mushrooms, crispy tempeh, tender carrots, and vibrant spinach.
Top with another slice of bread, slice in half, and serve.