Delicious Korean Bibimbap with Tofu

Ingredients:

  • 1 cup cooked rice (white or brown)
  • 1 block firm tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 cup spinach, blanched
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1 cup shiitake mushrooms, sliced
  • 2 eggs (optional, for frying)
  • 1 tablespoon gochujang (Korean red pepper paste)
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish

Instructions:

  1. Prepare the Tofu: In a skillet, heat sesame oil over medium heat. Add cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Drizzle with soy sauce and cook for an additional 1-2 minutes. Remove from heat and set aside.
  2. Sauté Vegetables: In the same skillet, add a little more sesame oil if needed. Sauté the carrots and mushrooms until tender, about 5-7 minutes. Remove and set aside.
  3. Assemble the Bibimbap: In a bowl, place a serving of cooked rice as the base. Arrange the sautéed vegetables (carrots, mushrooms), blanched spinach, and cucumber on top of the rice. Add the cooked tofu in the center.
  4. Fry the Eggs (Optional): If using, fry the eggs in the same skillet to your desired doneness (sunny side up works well).
  5. Serve: Top the bibimbap with a fried egg (if using) and a dollop of gochujang. Sprinkle with sesame seeds and sliced green onions.
  6. Mix and Enjoy: Just before eating, mix everything together in the bowl to combine the flavors. Enjoy warm!

This Korean Bibimbap with Tofu is a colorful, nutritious dish that’s perfect for a satisfying meal!

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