lunch

Bibimbap with Gochujang Sauce

Name: Bibimbap with Gochujang Sauce
Ingredients: 1 cup (180g) Steamed White Rice; 8 oz (227g) Extra-Firm Tofu, pressed and cubed; 4 oz (113g) Spinach, blanched; 3 oz (85g) Carrots, julienned and lightly sautéed; 3 oz (85g) Zucchini, julienned and lightly sautéed; 3 oz (85g) Bean Sprouts, blanched; 3 oz (85g) Shiitake Mushrooms, sliced and sautéed; 1 large Egg, fried sunny-side up; 1 Gochujang Sauce:; 3 tbsp (51g) Gochujang (Korean chili paste); 1 tbsp (15ml) Soy Sauce (low sodium); 1 tsp (5ml) Sesame Oil; 1 tsp (5ml) Rice Vinegar; 1 clove (3g) Minced Garlic; 1 tsp (2g) Toasted Sesame Seeds (for garnish)

Nutrition

2314

kcal

Calories

101.9

Protein

334.1

Carbs

57.3

Fat

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Ingredients(15)

Steamed White Rice1 cup (180g)

Extra-Firm Tofu, pressed and cubed8 oz (227g)

Spinach, blanched4 oz (113g)

Carrots, julienned and lightly sautéed3 oz (85g)

Zucchini, julienned and lightly sautéed3 oz (85g)

Bean Sprouts, blanched3 oz (85g)

Shiitake Mushrooms, sliced and sautéed3 oz (85g)

Egg, fried sunny-side up1 large

Gochujang Sauce:1

Gochujang (Korean chili paste)3 tbsp (51g)

Soy Sauce (low sodium)1 tbsp (15ml)

Sesame Oil1 tsp (5ml)

Rice Vinegar1 tsp (5ml)

Minced Garlic1 clove (3g)

Toasted Sesame Seeds (for garnish)1 tsp (2g)

Instructions

Prepare the Bibimbap Base:

Cook 1 cup of white rice according to package directions. While the rice cooks, prepare the vegetables and tofu.

Prepare the Tofu:

Press the extra-firm tofu to remove excess water. Cut into 1/2-inch cubes. Toss with 1 tsp sesame oil and a pinch of salt and pepper. Pan-fry or bake at 400°F (200°C) until golden brown and slightly crispy, about 15-20 minutes.

Prepare the Vegetables:

Blanch spinach and bean sprouts separately until just tender. Squeeze excess water from spinach. Sauté julienned carrots and zucchini in 1 tsp of sesame oil until tender-crisp, about 3-5 minutes each. Sauté sliced shiitake mushrooms until softened, about 5-7 minutes.

Make the Gochujang Sauce:

In a small bowl, whisk together 3 tbsp gochujang, 1 tbsp low-sodium soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and 1 minced garlic clove. Adjust seasoning to taste.

Fry the Egg:

Fry one egg sunny-side up or over-easy, with a runny yolk.

Assemble the Bibimbap:

Spoon the cooked rice into a large bowl. Arrange the prepared tofu and vegetables attractively over the rice in separate sections. Top with the fried egg. Drizzle generously with the Gochujang sauce and garnish with toasted sesame seeds.