Spicy Korean Tofu Bibimbap Recipe

About this recipe

A vibrant mix of spicy tofu, fresh vegetables, and rice, served with a flavorful gochujang sauce for an authentic Korean experience.

Ingredients

• - Ginger - 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 307G Silken Tofu - Firm, 307G
• 114G Sliced Lemongrass, 114G
• NaN Tilda Long Grain Rice
• 420G Kingsford Corn Starch, 420G
• 190G Natco Garlic Paste, 190G
• 100 Ml Shibanuma Premium Ohitachi Soy Sauce, 100Ml
• 397G Lee Kum Kee Hoisin Sauce, 397G
• - Mori-Nu Silken Firm Tofu
• 500G Biona Organic Long Grain Italian White Rice
• 1 Kg Carrots - 1kg
• 1 Bunch Spinach Fresh 1 Bunch
• 30G Shiitake Mushrooms, 30G
• 100 G Jumbo Garlic 100g
• 250 G Sempio Gochujang
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Schwartz Sesame Seeds
• - Ktc Vegetable Oil

Instructions

1. 1. Cook the white rice according to package instructions and set aside, keeping it warm.
2. 2. Press and cube the tofu, then pan-fry in vegetable oil until golden and crispy on all sides.
3. 3. In a small bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, and minced garlic to make the sauce.
4. 4. Thinly slice carrots, shiitake mushrooms, and green onions for the vegetable topping.
5. 5. Stir-fry the carrots and mushrooms in a hot pan with a small amount of sesame oil until tender, then set aside.
6. 6. Blanch the spinach in boiling water for 30 seconds, drain, and season lightly with a pinch of salt.
7. 7. Arrange the cooked rice in bowls, creating a flat base for the toppings.
8. 8. Place the tofu, vegetables, spinach, and green onions decoratively on top of the rice.
9. 9. Drizzle the gochujang sauce evenly over the toppings for flavor and spice.
10. 10. Sprinkle sesame seeds generously over the entire bowl for added texture.
11. 11. Serve immediately, mixing the sauce into the rice and toppings as you eat.