Bibimbap
Equipment
Ingredients
Rice
rice (washed)
200 g
water
400 ml
salt
1 pinch
Vegetables
carrots (finely chopped)
3 piece
mushrooms (finely chopped)
400 g
chard or spinach (finely chopped)
200 g
cucumber (sliced)
0.5 piece
soy sauce
15 ml
agave syrup
15 ml
vinegar
10 ml
chili flakes
2 g
oil for frying
15 ml
Protein
firm tofu (marinated)
200 g
sesame oil
15 ml
soy sauce
30 ml
garlic (minced)
2 clove
Sauce
gochujang
30 g
sesame oil
15 ml
water
15 ml
sugar
15 g
vinegar
5 ml
garlic powder
1.5 g
sesame seeds
8 g
Instructions
Cook the rice
Wash rice, add water and salt, cook on low heat until fluffy.
Prepare and fry vegetables
Finely chop carrots, mushrooms, and spinach/chard. Fry in oil and season to taste.
Prepare cucumber salad
Slice cucumber and mix with soy sauce, agave, vinegar, and chili flakes.
Marinate and fry tofu
Mix tofu with sesame oil, soy sauce, and minced garlic. Marinate 30 minutes, then fry 4-5 minutes.
Prepare gochujang sauce
Mix gochujang, sesame oil, water, sugar, vinegar, garlic powder, and sesame seeds.
Assemble bibimbap
Arrange rice, vegetables, cucumber, tofu, and sauce in bowls. Mix before eating.
Original recipe
Storage
Best eaten fresh. Store components separately if possible.
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