Lunch · Korean · 25 min
Bibimbap with Gochujang Sauce
- Calories
- 2314
- Protein
- 102g
- Carbs
- 334g
- Fat
- 57g
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)
Method
- 01Prepare the Bibimbap Base:
- 02Cook 1 cup of white rice according to package directions. While the rice cooks, prepare the vegetables and tofu.
- 03Prepare the Tofu:
- 04Press 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.
- 05Prepare the Vegetables:
- 06Blanch 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.
- 07Make the Gochujang Sauce:
- 08In 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.
- 09Fry the Egg:
- 10Fry one egg sunny-side up or over-easy, with a runny yolk.
- 11Assemble the Bibimbap:
- 12Spoon 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.
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