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Bibimbap - The DIY Korean Bowl
Healthy, plant-based and yummy. Eat more of this great Korean dish and stop overthinking.
Ingredients you'll need
For the Rice:
- part rice, washed
- 2 parts water
- A pinch of salt
For the Veggies:
- 3 large carrots
- 400g mushrooms
- 200g chard or spinach
- 1 tbsp oil for frying
- 1/2 cucumber
- 1 tbsp soy sauce
- 1 tbsp agave
- 2 tsp vinegar
- 1 tsp chili flakes
For the Protein:
- 200g firm tofu
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 cloves minced garlic
For the Sauce:
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp water
- 1 tbsp sugar
- 1 tsp vinegar
- 1/2 tsp garlic powder
- 1 tbsp sesame seeds
Let's get cookin'
- Cook rice with water and salt on low heat until nice and fluffy
- Finely chop carrots, mushrooms, and chard/spinach, then fry in oil and season to taste
- Mix cucumber with soy sauce, agave, vinegar, and chili flakes
- Mix tofu with sesame oil, soy sauce, and minced garlic, then marinate for 30 minutes. Fry the marinated tofu for 4-5 minutes
- For the sauce: mix gochujang, sesame oil, water, sugar, vinegar, garlic powder, and sesame seeds. Assemble everything in a bowl.
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Colorful vegetable bowl with authentic gochujang sauce
Bibimbap is more than just a bowl—it's a feast for the senses! This Korean specialty combines perfectly cooked rice with crisp vegetables, marinated tofu, and the indispensable gochujang sauce. Carrots, mushrooms, and chard are prepared individually to preserve their individual flavors. The tofu, marinated in sesame oil and soy sauce, adds protein and umami flavor. The highlight is the homemade gochujang sauce with sesame seeds, which imparts an authentic Korean flavor to all the ingredients. A balanced, nutrient-rich meal that will satisfy and delight all the senses.
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