Bibimbap, is a Korean dish which means “mixed rice”. If you’ve never eaten Bibimbap, then please know that it normally consists of a load of veggies, a choice of meat, steamed rice, maybe an egg on top, and an awesome sauce. The veggies that you choose are totally up to you, but for this dish I wanted some veggies that had a little bit of a crunch and freshness and I also wanted to include some baked tofu to go along with it. The awesome sauce that I topped this dish with reminds me of a sweet & spicy BBQ sauce. The key ingredient that you will need is Gochujang, which is a Hot Pepper Paste and can be found in most of your neighborhood Asian food markets. If you don’t like spicy food, then you may want to consider substituting this sauce for something a little milder.
Recipe: Serves 3 – 4
1 package of Firm Tofu (press any excess liquid off and cut into bite size squares)
Marinate for Tofu:
3 tablespoons of Tamari (Shoyu or Soy Sauce can be substituted)
A few grinds of Black Pepper (optional)
1 tablespoon of Sesame Oil
1 small Crown of Broccoli (cut into florets)
3 medium Carrots (julienned or spiralized)
1 small Cucumber (julienned or spiralized)
The Corn off 1 Cob
2 Green Onions (sliced thin at an angle)
2 cups of Water
**Feel free to use whatever veggies you like or omit the Tofu, if you’re not a fan.**
1 cup of Long Grain Rice (Brown or White)
2 cups of Water
A sprinkle of Sea Salt
The Sauce (slightly adapted):
1 1/2 tablespoons of Gochujang Paste (this does contain soybean)
2 tablespoons of Agave Nectar (Honey, can be used if not Vegan)
2 tablespoons of Rice Vinegar
1 small clove of Garlic (minced)
1 tablespoon of Tamari
1 teaspoon of Sesame Oil
1 teaspoon of Water (to thin it out if it’s too thick)
2 teaspoons of Sesame Seeds
In small bowl, mix the ingredients to marinate your tofu. In medium dish with a lip, place your tofu in and drizzle the marinate on top. Make sure that all pieces are thoroughly coated and let sit for at least 10 minutes. You can flip once, if you’d like. Heat your oven at 375 degrees. On a large baking sheet, line with parchment paper, and place tofu on top. Bake for 30 – 40 minutes, flipping the tofu over with tonges halfway through the cooking process. Once done, set to the side.
When cooking the rice, rinse rice thoroughly and then in a medium pot bring rice, salt and water to a boil, then turn heat down low and let it simmer with slotted lid, until all the water has cooked away. Around 20 minutes or so.
In a medium bowl, mix together all of your ingredients for your Gochujang sauce.
In a medium pot, bring 2 cups of water to a boil and add in your broccoli. Blanch them lightly for 3 or 5 minutes. With a slotted spoon, remove your broccoli from the water and put them onto a medium plate. Repeat these steps with the carrots. Then discard most of your water, leaving enough to coat the bottom. Add your corn into the pot and allow it to cook for 5 minutes or so, stirring a bit. Add it to a small cup/dish and set to the side.
**You can stir fry your veggies, if you prefer.**
Now, put a couple spoonfuls of rice in your bowl and place your veggies on top in little sections, creating a beautiful array of colors.
Next, drizzle a little sauce on top and enjoy! xoxo
I’d love to see your Bibimbap Bowls! If you make one, please tag me via Instagram (@supperwithmichelle #supperwithmichelle) so I can see you beautiful creations!