Tofu Bibimbap with Sesame & Gochujang
40 min · Medium
#korean#bowl#comfort#vegetarian
A Korean rice bowl built for colour and crunch: crisp golden tofu, quick-seared vegetables in neat jewel-toned sections, a runny fried egg, and a glossy gochujang sauce you stir through at the table. Wholesome, vibrant and endlessly satisfying.
Ingredientsfor 4 portions
- 400 g Firm Tofu
- 300 g Jasmine White Rice
- 2 medium Carrots
- 150 g Baby Spinach
- 150 g Cucumber
- 150 g Bean Sprouts
- 150 g Shiitake Mushrooms
- 4 large egg Large Eggs
- 3 tbsp Gochujang
- 2 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- 2 clove Garlic
- 30 g Spring Onions
Steps
- Cook the jasmine rice until fluffy and keep it warm. While it cooks, prep the vegetables: julienne the carrots and cucumber, slice the mushrooms and trim the spring onions.
- Press the tofu to expel excess water, cut into cubes, and pan-fry in a little of the sesame oil over medium-high heat until golden and crisp on all sides, 6–8 minutes. Toss with a splash of soy sauce and set aside.
- Quickly sauté each vegetable separately in a hot pan for 1–2 minutes so they keep their colour and bite — the carrots, the mushrooms, the bean sprouts, and finally the spinach just until wilted. Season each lightly.
- Whisk the gochujang with the remaining sesame oil, soy sauce and grated garlic into a glossy sauce.
- Fry the eggs to your liking, keeping the yolks runny for that classic bibimbap richness.
- Build the bowls: rice at the base, tofu and vegetables arranged in colourful sections on top, a fried egg in the centre. Finish with the gochujang sauce, sesame seeds and sliced spring onions — stir it all together just before eating.
