Bibimbap

84Min

3Servings

480Cal

MediumLevel

VegetarianVeganveganvegetariandairy_freegluten_free

#vegan#vegetarian#healthy#quick#bibimbap

Equipment

Pot

Stove

Pan

Knife

Cutting board

Bowl

Mixing spoon

Spatula

Plate

Ingredients

Rice

rice (washed)

200 g

water

400 ml

salt

2 g

Vegetables

carrot (large)

3 piece

mushroom

400 g

spinach

200 g

cucumber

0.5 piece

soy sauce

30 ml

agave syrup

15 ml

vinegar

20 ml

chili flakes

2 g

Tofu

firm tofu (firm)

200 g

sesame oil

15 ml

garlic (minced)

2 clove

garlic powder

1 g

Sauce

gochujang

30 g

sugar

12 g

sesame seeds

8 g

Instructions

Cook the rice

Wash rice and cook with water and a pinch of salt until fluffy.

20 minLow heattimer 20 min

Keep lid on and do not stir during cooking for perfect fluffy rice

Prepare vegetables

Finely chop carrots, mushrooms, spinach, and cucumber.

10 min

Fry vegetables

Fry chopped vegetables in oil and season to taste.

8 minMedium heattimer 8 min

Do not overcook vegetables to maintain texture and color

Season cucumber

Mix cucumber with soy sauce, agave, vinegar, and chili flakes.

3 min

Marinate tofu

Mix tofu with sesame oil, soy sauce, and minced garlic. Marinate 30 minutes.

30 mintimer 30 min

Press tofu before marinating to remove excess water for better flavor absorption

Fry tofu

Fry marinated tofu for 4-5 minutes until golden.

5 minMedium-high heattimer 5 min

Do not move tofu too often to develop a nice crust

Prepare sauce

Mix gochujang, sesame oil, water, sugar, vinegar, garlic powder, and sesame seeds.

3 min

Assemble bibimbap

Arrange rice, vegetables, tofu, cucumber, and sauce in bowls.

5 min

Arrange ingredients in sections for a beautiful presentation

Original recipe

TikTokRecipe by @Maya Leinenbach

Storage

Fridge: 2 days

Reheat: Microwave 2-3 minutes or pan on medium heat

Best served fresh. Store components separately if possible

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