Bibimbap is one of our favorite Asian rice bowls to eat. the recipe does have a few steps but you’ll be rewarded with a delicious meal the whole family will love. This recipe is also nice to make for a small casual dinner party that can be easily be doubled for 6-8 diners.
Im going to be honest… this is by no means an authentic recipe. I’ve seen many variations in cookbooks, Korean restaurants in the U.S and Korea, all delicious with little variations . I’ve done my best to get it as close as possible to the traditional dish, so if you’re a purist I would love to know whats the real thing.
We love House Brand organic tofu for its high quality clean taste and texture, it beautifully absorbs the flavors of the bulgogi marinade. The result was an absolutely delicious healthy tofu dinner bowl that my otherwise carnivore loving kids really enjoyed.
- 3 tablespoons Gochujang paste
- 2 tablespoons mirin
- 1 tablespoon maple syrup or raw sugar
- 2 teaspoons sesame seeds
- 1 teaspoon toasted sesame oil
- 1-2 tablespoons water to thin out
- In a small bowl, stir together the gochujang, mirin, maple syrup, sesame seeds, and sesame oil. Mix well and set aside.
- 1/4 cup store bought bulgogi sauce or recipe follows
- 1 block House Brand organic firm tofu about 12 oz
- 3 tablespoons chopped garlic
- 3 tablespoons low sodium tamari or shoyu
- 2 tablespoons maple syrup
- 3 tablespoons fresh Asian pear or apple purée
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 3 scallions, finely chopped
- 1 teaspoon freshly ground black pepper
- 2 tablespoons plus ½ teaspoon toasted sesame oil, divided
- 1 tablespoon sesame seeds
- 1 ½ cups bean sprouts, blanched and squeezed to remove excess water
- 2 ½ cups baby spinach, blanched and squeezed to remove excess water
- 1 medium carrot, cut into shreds or matchsticks
- 4-6 mushrooms, any one or mixed (brown baby Bella or oyster or shiitake or chanterelles), any large mushrooms thinly sliced
- 4 small bok choy halved, or a cup broccoli/ cauliflower broken into small floret, blanched and set aside
- 4-5 cups cooked rice
- Warm a wok or skillet and add 2 teaspoon of oil, add the spinach , season with salt, and a ¼ teaspoon of the sesame seeds. Heat through, transfer set aside.
- In a small bowl, season the bean sprouts with 1 teaspoon of the sesame oil and salt. Set aside.
- Add 1 teaspoon of the sesame oil to the same wok or skillet. Add the carrots and a dash of salt, and sauté 1 to 2 minutes, until the carrots are crisp-tender. Remove the carrots and set aside.
- Next, Add another teaspoon of sesame oil to the wok or skillet. Add the mushrooms and a little salt, and sauté the mushrooms for 1 to 2 minutes until tender. Remove the mushrooms and set aside.
- Add another teaspoon of the sesame oil to the skillet. Add the blanched bok choy or broccoli/ cauliflower and a dash of salt, and sauté for 1 to 2 minutes, until the vegetable is crisp-tender. Remove the and set aside.
- Divide the cooked rice, stir fried tofu bulgogi and vegetables in 4 large bowls, arrange the vegetables neatly on top.
- Place an egg on top of the vegetables and rice. (skip if vegan)
- drizzle the bibimbap sauce and ½ tablespoon sesame oil over all the vegetables and egg, and mix everything together with a spoon.
Leave a Reply