Vegetarian Korean Bibimbap Bowls

Vegetarian Korean Bibimbap Bowls

Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce, you don’t have to be a vegetarian to enjoy this recipe!

Prep Time: 40 Min
Cook Time: 20 Min
Total Time: 1 Hr

For the Pickled Vegetables
                   1 cup daikon radish matchsticks
                   1 cup carrot matchsticks
                   1/4 teaspoon salt
                   1 teaspoon sugar
                   1/3 cup rice vinegar
                   1/3 cup warm water

For the Tofu
                   1 (12-ounce) package House Foods Extra Firm Tofu , sliced into bite-sized pieces
                   2 tablespoons soy sauce
                   2 teaspoons cornstarch
                   2 tablespoons vegetable oil, divided

For the Cucumbers
                   1 cup thinly sliced English (or other seedless) cucumber
                   1/2 teaspoon sesame oil
                   1/8 teaspoon toasted sesame seeds

For the Mushrooms
                   4 ounces brown mushrooms, sliced
                   1 tablespoon vegetable oil

For the Spinach
                   6 cups baby spinach leaves
                   2 teaspoons vegetable oil
                   1/2 teaspoon finely minced garlic
                   1/2 teaspoon sesame oil
                   1/8 teaspoon toasted sesame seeds
                   1 scallion, finely minced

For the Bibimbap Sauce
                   2 tablespoons gochujang
                   2 teaspoons honey
                   2 teaspoons sesame oil
                   2 teaspoons water
                   2 teaspoons rice vinegar
                   1 teaspoon toasted sesame seeds

For the Bibimbap Bowls
                   4 cups cooked jasmine rice
                   4 eggs, fried
                   1 cup bean sprouts

Pickled Vegetables:
Prepare the pickled vegetables by combining the daikon, carrot, salt, sugar, vinegar, and warm water in a large glass container with lid. Shake well to dissolve the salt and sugar. Set aside to pickle (at least 10-15 minutes).

Arrange the sliced tofu between two double-layers of paper towels. Gently press the tofu to absorb excess liquid. Use a fresh paper towel to pat the exterior of the tofu dry. Combine the soy sauce and cornstarch in a small bowl and whisk until combined. Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat. Toss half of the tofu pieces in the soy sauce and cornstarch mixture, then immediately transfer to the hot pan and fry for 1-2 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain. Repeat with remaining tablespoon of oil and second half of tofu.

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