Bibimbap
Equipment
Ingredients
Rice Base
white rice (washed)
200 g
water
400 ml
salt
1 pinch
Vegetables
carrot (finely chopped)
3 piece
mushroom (finely chopped)
400 g
spinach (finely chopped)
200 g
cucumber (sliced)
0.5 piece
soy sauce
2 tbsp
agave syrup
1 tbsp
vinegar
2 tsp
chili flakes
1 tsp
sunflower oil
1 tbsp
Protein
firm tofu (cubed)
200 g
sesame oil
1 tbsp
soy sauce
2 tbsp
garlic (minced)
2 clove
Bibimbap Sauce
gochujang
2 tbsp
sesame oil
1 tbsp
water
1 tbsp
sugar
1 tbsp
vinegar
1 tsp
garlic powder
0.5 tsp
sesame seeds
1 tbsp
Instructions
Cook the rice
Wash rice and cook it with water and salt until fluffy.
Prepare vegetables
Finely chop carrots, mushrooms, spinach and cucumber.
Fry vegetables
Fry chopped vegetables in oil and season to taste.
Season cucumber
Mix cucumber with soy sauce, agave, vinegar and chili flakes.
Prepare tofu
Mix tofu with sesame oil, soy sauce and garlic. Marinate 30 minutes.
Fry tofu
Fry marinated tofu for 4-5 minutes until golden.
Make bibimbap sauce
Mix gochujang, sesame oil, water, sugar, vinegar, garlic powder and sesame seeds.
Assemble bibimbap
Arrange rice, vegetables, tofu and sauce in bowls and serve.
Original recipe
Storage
Best eaten fresh. Store components separately to maintain texture.
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