Description
Loaded with seasoned vegetables, a creamy yolk and a fiery gochujang sauce, bibimbap is the perfect midweek meal for a boost of energy! This version is meat-free.
Ingredients
Scale
- Bibimbap sauce
- 1/2 firm tofu block
- 2 tablespoons cornstarch
- 2 tablespoons + 1 teaspoon vegetable oil
- 1 small carrot, chopped into matchsticks
- 150g beans sprouts
- 4 shiitake mushrooms, chopped
- 150g baby spinach
- 2 tablespoons sesame oil
- 1 teaspoon minced garlic
- 2 teaspoons finely chopped scallions
- 1 teaspoon sesame seeds
- 2 cups cooked white rice (short or medium grain)
- 2 fried eggs (or raw egg yolk)
Instructions
- Make the bibimbap sauce: Make the bibimbap sauce and set aside.
- Drain the tofu: Drain tofu and leave on a plate for 10 minutes. Drain again and slice into 2-inch piece cubes. Dust with cornstarch making sure all side are covered and set aside.
- Cook the tofu: Heat a large pan over medium high heat and add 2 tablespoons vegetable oil. When the oil is hot, add tofu and cook on each side for 2-3 minutes until crispy and golden brown. Turn the heat off, transfer tofu to paper towel and set aside.
- Cook the carrots: In a medium pan over medium high heat, add the vegetable oil, carrots and a sprinkle of salt. Cook for 2 minutes until tender but still yielding a crunch. Transfer to a small bowl and set aside.
- Cook the mushrooms: Add the shiitake mushrooms to the same pan and cook for 2-3 minutes until they are golden brown. Transfer to a small bowl and set aside.
- Blanch the spinach: Bring a medium size pot of water with 1 tablespoon salt to boil. Add the spinach and cook for 1 minute. Drain and rinse spinach under cold water until the spinach is cold. Gentle squeeze the spinach to remove excess water.
- Season the spinach: Put the spinach in a bowl and add 1 tablespoon sesame oil, 1/2 teaspoon minced garlic, 1 teaspoon scallions, 1/2 teaspoon sesame seeds, a sprinkle of salt, and toss the spinach (I use chopsticks) until it’s evenly coated.
- Bean sprouts: Repeat the same steps for the spinach to make the beans sprouts.
- Assemble the bibimbap: Divide the rice among 2 serving bowls. Place the eggs in the center of each bowl and arrange the vegetables around it. Serve with bibimbap sauce on the side.
Notes
Kid Friendly Bibimbap Sauce:
- 1 tablespoon white miso paste
- 2 teaspoons soy sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon sesame seeds
Combine all the ingredients and serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 630
- Sugar: 13g
- Sodium: 530mg
- Fat: 34g
- Saturated Fat: 10.4g
- Unsaturated Fat: 10.6g
- Trans Fat: 0g
- Carbohydrates: 68.9g
- Fiber: 5.5g
- Protein: 16.2g
- Cholesterol: 186mg
