Bibimbap-Style Rice Bowl
A vibrant and wholesome Korean-inspired rice bowl.
⏱️ 55 min🍽️ Serves 1
🔥 420 kcal💪 18g protein🍚 60g carbs🥑 13g fat🌾 8g fibreper serving
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servings
🎬 Watch Aaron and Claire make it
Ingredients
- 🍚1 cup short-grain brown rice
- ⬜200 g firm tofu
- 🥕1 carrot
- 🥬150 g spinach
- 🍄100 g shiitake mushrooms
- 🥚2 eggs
- 🍶2 tbsp soy sauce
- 🧴1 tbsp sesame oil
- 🌶️1 tsp gochujang (Korean chili paste)
- 🍶1 tbsp rice vinegar
- 🍁½ tsp maple syrup
- 🧄½ tsp garlic powder
- Sesame Seeds sesame seeds, for garnish
Pro tips
- Feel free to experiment with other vegetables like zucchini, bell peppers, or bean sprouts.
- For extra crunch, lightly toast the sesame seeds before sprinkling.
- Adjust the amount of gochujang to your preferred spice level.
- Use firm or extra-firm tofu for best results, as it holds its shape well.
Method
- 1Cook brown rice according to package instructions. While rice cooks, press tofu to remove excess water, then slice into thin strips or cubes.
- 2Julienne the carrot and slice the mushrooms. Lightly sauté carrots and mushrooms separately in a pan with a dash of sesame oil until tender-crisp.
- 3Blanch spinach quickly in boiling water, then drain and squeeze out excess water. Season lightly with soy sauce and sesame oil.
- 4In the same pan, scramble or fry eggs to your preference. Cook tofu strips until golden brown and firm.
- 5Prepare the gochujang sauce: combine gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, and garlic powder in a small bowl.
- 6To assemble, divide cooked rice into bowls. Arrange the cooked spinach, carrots, mushrooms, tofu, and egg neatly over the rice.
- 7Drizzle generously with the prepared gochujang sauce and sprinkle with sesame seeds before serving.