A vibrant and healthy Korean rice bowl topped with an array of colorful sautéed vegetables, seasoned tofu, and a spicy gochujang sauce, offering a harmonious blend of flavors and textures.
Korean Vegetarian Wonders
A vibrant and healthy Korean rice bowl topped with an array of colorful sautéed vegetables, seasoned tofu, and a spicy gochujang sauce, offering a harmonious blend of flavors and textures.
Ingredients
- 1 cup cooked short-grain rice
- 1 block firm tofu pressed and diced
- 1 clove minced garlic
- 1/2 tsp grated ginger
- 1 cup fresh spinach
- 1/2 cup sliced carrots
- 1/2 cup sliced cucumber
- 1 tsp toasted sesame seeds for garnish
Instructions
- Cook rice according to package directions, then set aside.
- In a small bowl, marinate diced tofu with 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/2 minced garlic clove, and 1/4 tsp grated ginger for 15 minutes.
- Heat 1 tbsp vegetable oil in a pan over medium heat. Sauté marinated tofu until golden brown, then set aside.
- In the same pan, quickly sauté spinach until wilted. Season with a pinch of salt and a drizzle of sesame oil. Remove and set aside.
- Sauté bean sprouts briefly until tender-crisp. Season similarly and set aside.
- Sauté carrots until slightly tender. Season and set aside.
- Assemble the bibimbap: Place a bed of cooked rice in a bowl. Arrange spinach, bean sprouts, carrots, cucumber, and sautéed tofu neatly over the rice.
- In a small bowl, whisk together gochujang, 1 tbsp soy sauce, 1/2 tsp sesame oil, 1 tbsp rice vinegar, 1 tsp sugar, and the remaining garlic and ginger to make the sauce.
- Drizzle the gochujang sauce over the ingredients. Garnish with toasted sesame seeds and serve immediately.
Notes
For a richer flavor, toast sesame seeds before sprinkling. You can vary the vegetables based on seasonality; common additions include mushrooms, zucchini, or bell peppers. For strict vegan, ensure your gochujang doesn't contain fish products.
