INGREDIENTS
- Base:
- 2 cups cooked short-grain rice (white or brown)
- Vegetables:
- 1 cup spinach
- 1 cup shredded carrots
- 1 cup bean sprouts
- ½ cup shiitake or button mushrooms, sliced
- ½ cup cucumber, julienned
- ½ cup radishes, thinly sliced
- Protein:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- Garnishes:
- Sesame seeds
- Sliced green onions
- Optional: Vegan kimchi (ensure it’s fish-free)
- Gochujang Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
COOKING INSTRUCTIONS
- Prepare the Rice:
- Cook the short-grain rice according to package instructions. Set aside and keep warm.
- Prepare the Vegetables:
- Spinach: Blanch in boiling water for 30 seconds, then drain and squeeze out excess water. Season with a pinch of salt and a few drops of sesame oil.
- Carrots & Bean Sprouts: Blanch separately for 1-2 minutes, then season with a pinch of salt.
- Mushrooms: Sauté in a pan with a little oil until tender.
- Cucumber & Radishes: Serve raw for a refreshing crunch.
- Prepare the Tofu:
- Pan-fry the tofu cubes until golden brown on all sides. Optionally, marinate with a mixture of soy sauce, sesame oil, and a touch of maple syrup before frying for added flavor.
- Make the Gochujang Sauce:
- In a bowl, whisk together all the sauce ingredients until smooth. Adjust the sweetness or spiciness to your preference.
- Assemble the Bibimbap:
- In a large bowl, place a serving of rice at the bottom. Arrange the prepared vegetables, tofu, and optional kimchi on top in sections. Drizzle with the gochujang sauce and sprinkle with sesame seeds and sliced green onions.
- Serve: Mix everything together before eating to enjoy the harmonious blend of flavors and textures.
Tips & Variations:
- Protein Alternatives: Replace tofu with tempeh, edamame, or chickpeas for variety.
- Vegetable Options: Use seasonal vegetables like zucchini, bell peppers, or kale.
- Spice Level: Adjust the amount of gochujang to control the heat.
- Gluten-Free: Ensure that the soy sauce and gochujang used are gluten-free certified.
