Bibimbap

40 mins
Serves 4
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Directions

  1. 1Wash rice
  2. 2Wash rice
  3. 3Wash rice
  4. 4Cook rice with water and a pinch of salt on low heat until fluffy
  5. 5Cook rice with water and a pinch of salt on low heat until fluffy
  6. 6Cook rice with water and a pinch of salt on low heat until fluffy
  7. 7Finely chop carrots, mushrooms, and chard or spinach
  8. 8Finely chop carrots, mushrooms, and chard or spinach
  9. 9Finely chop carrots, mushrooms, and chard or spinach
  10. 10Fry chopped vegetables in oil and season to taste
  11. 11Fry chopped vegetables in oil and season to taste
  12. 12Fry chopped vegetables in oil and season to taste
  13. 13Mix sliced cucumber with soy sauce, agave, vinegar, and chili flakes
  14. 14Mix sliced cucumber with soy sauce, agave, vinegar, and chili flakes
  15. 15Mix sliced cucumber with soy sauce, agave, vinegar, and chili flakes
  16. 16Mix firm tofu with sesame oil, soy sauce, and minced garlic, then marinate for 30 minutes
  17. 17Mix firm tofu with sesame oil, soy sauce, and minced garlic, then marinate for 30 minutes
  18. 18Mix firm tofu with sesame oil, soy sauce, and minced garlic, then marinate for 30 minutes
  19. 19Fry marinated tofu for 4-5 minutes
  20. 20Fry marinated tofu for 4-5 minutes
  21. 21Fry marinated tofu for 4-5 minutes
  22. 22Mix Gochujang, sesame oil, water, sugar, vinegar, garlic powder, and sesame seeds to make the sauce
  23. 23Mix Gochujang, sesame oil, water, sugar, vinegar, garlic powder, and sesame seeds to make the sauce
  24. 24Mix Gochujang, sesame oil, water, sugar, vinegar, garlic powder, and sesame seeds to make the sauce
  25. 25Assemble rice, vegetables, protein, and sauce in a bowl
  26. 26Assemble rice, vegetables, protein, and sauce in a bowl
  27. 27Assemble rice, vegetables, protein, and sauce in a bowl

Ingredients

  • 1 part rice, washed
  • 1 part rice, washed
  • 1 part rice, washed
  • 2 parts water
  • 2 parts water
  • 2 parts water
  • pinch salt
  • pinch salt
  • pinch salt
  • 3 large carrots
  • 3 large carrots
  • 3 large carrots
  • 400 g mushrooms
  • 400 g mushrooms
  • 400 g mushrooms
  • 200 g chard or spinach
  • 200 g chard or spinach
  • 200 g chard or spinach
  • 1 Tbsp oil
  • 1 Tbsp oil
  • 1 Tbsp oil
  • 0.5 cucumber
  • 0.5 cucumber
  • 0.5 cucumber
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp agave
  • 1 Tbsp agave
  • 1 Tbsp agave
  • 2 Tsp vinegar
  • 2 Tsp vinegar
  • 2 Tsp vinegar
  • 1 Tsp chili flakes
  • 1 Tsp chili flakes
  • 1 Tsp chili flakes
  • 200 g firm tofu
  • 200 g firm tofu
  • 200 g firm tofu
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp soy sauce
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 Tbsp Gochujang
  • 2 Tbsp Gochujang
  • 2 Tbsp Gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp water
  • 1 Tbsp water
  • 1 Tbsp water
  • 1 Tbsp sugar
  • 1 Tbsp sugar
  • 1 Tbsp sugar
  • 1 Tsp vinegar
  • 1 Tsp vinegar
  • 1 Tsp vinegar
  • 0.5 Tsp garlic powder
  • 0.5 Tsp garlic powder
  • 0.5 Tsp garlic powder
  • 1 Tbsp sesame seeds
  • 1 Tbsp sesame seeds
  • 1 Tbsp sesame seeds

Tips

  • Cook rice on low until nice and fluffy.
  • Finely chop vegetables and fry in some oil.
  • Season vegetables to taste.
  • Marinate tofu for 30 minutes before frying.