Easy Korean Rice Bowl (Bibimbap)
The perfect meal for one, this TASTY vegetarian recipe teaches you how to create a Korean rice bowl (bibimbap), complete with egg, tofu and mushrooms, at home.
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Introduction
Bibim – what? This Korean word means “mixed rice,” but to us the true translation of this dish – with its tofu slices, mushrooms, spinach, bean sprouts, radishes, and carrots – should be something like “the ultimate rice bowl packed full of flavour, colors, textures, and toppings.”
Ingredients
| 2 tsp | toasted sesame oil |
| 55g / 2oz | firm tofu, drained and cut into 1cm (½in) thick cubes |
| 2 tbsp | vegetable oil |
| 30g / ½ cup | thinly sliced chestnut mushrooms |
| 1 | small garlic clove, minced |
| 55g / 2oz | baby spinach leaves |
| 175g / 1 cup | cooked rice, preferably sushi rice |
| 1 medium | egg, fried |
| 3 tbsp | fresh mung bean sprouts |
| 2 | radishes, grated |
| 3 tbsp | grated carrot (about ½ small carrot) |
| ½ tsp | toasted sesame seeds |
| Gochujang, for serving |
Method
1 In a medium frying pan or skillet, heat the sesame oil over medium-high heat. Add the tofu cubes and cook until golden brown on both sides, 1½ to 2 minutes per side. Transfer the tofu to a plate and return the pan to medium-high heat.
2 Heat 1 tablespoon of the vegetables in the pan. Add the mushrooms and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the mushrooms to the plate with the tofu and return the pan to the heat.
3 If the pan is dry, add another tablespoon of vegetable oil. Add the garlic and cook, stirring, until fragrant, 10 to 15 seconds. Stir in the spinach and cook until wilted and tender, 1½ to 2 minutes. Remove the pan from the heat.
4 Mound the rice in the middle of a shallow serving bowl and top with the fried egg. Arrange the tofu slices, mushrooms, spinach, mung bean sprouts, radishes, and carrot in separate piles around the perimeter of the rice. Sprinkle the sesame seeds over the egg.
5 Serve the bibimbap warm with the gochujang alongside.
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