Feed your appetite for cooking with Penguin’s expert authors
Easy Korean Rice Bowl (Bibimbap)
From the book
Tasty Ultimate Cookbook
Indulgent comfort food classics
Step-by-step easy recipes for all of your favourites
The ultimate recipes from the hit Buzzfeed channel
Buy From
Introduction from Tasty
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
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.