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Easy Bibimbap – 비빔밥

5 from 1 reviews

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 tofu block
  • 2 tablespoons cornstarch
  • 3 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
  • 1 1/2 cup cooked white rice (short or medium grain)
  • 2 fried eggs (or raw egg yolk)

Instructions

Bibimbap sauce

Make the bibimbap sauce and set aside.

Crispy tofu

  1. 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.
  2. Heat a large pan over medium high heat and add 3 tablespoons vegetable oil.
  3. 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.

Carrots and shiitake mushrooms

  1. In a medium pan over medium high heat, add vegetable oil, carrots and a sprinkle of salt.
  2. Cook for 2 minutes until tender but still yielding a crunch. Transfer to a small bowl and set aside.
  3. Add 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.

Spinach and bean sprouts

  • Bring a medium size pot of water with 1 tablespoon salt to boil.
  • Add 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.
  • 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.
  • Repeat the same steps for the beans sprouts.

Assembling bibimbap

  1. Divide the rice among 2 serving bowls.
  2. Place the eggs in the center of each bowl and arrange the vegetables around it.
  3. 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

Keywords: recipe, rice bowl, dolsot bibimbap, dinner

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