Rainbow Bibimbap with Crispy Tofu and Gochujang Drizzle

Name: Rainbow Bibimbap with Crispy Tofu and Gochujang Drizzle
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 14 ounce extra-firm tofu (pressed and cut into 1/2-inch cubes); 1 tablespoon cornstarch; 3 tablespoon vegetable oil (divided); 1.5 cup white rice (uncooked); 1.5 cup water; 6 ounce fresh spinach; 1 teaspoon garlic (minced); 1 teaspoon sesame oil; 0.25 teaspoon salt; 0.75 cup zucchini (julienned); 0.75 cup carrots (julienned); 3 ounce shiitake mushrooms (thinly sliced); 6 ounce bean sprouts; 3 tablespoon gochujang; 1 tablespoon rice vinegar; 1.5 teaspoon sugar; 1.5 teaspoon sesame seeds (toasted); 3 eggs (large, fried); 1.5 cup clear broth

A vibrant Korean rice bowl featuring a colorful assortment of sautéed vegetables, crispy fried tofu, and a spicy-sweet gochujang sauce, served alongside a simple clear broth.

Prep: 40 min
Cook: 45 min
Total: 1 hr 25 min
Servings: 3
Cuisine: Korean
Difficulty: Medium
Cost: $4.38/serving

Dietary

Vegetarian
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

14 ounce extra-firm tofu (pressed and cut into 1/2-inch cubes)
1 tablespoon cornstarch
3 tablespoon vegetable oil (divided)
1.5 cup white rice (uncooked)
1.5 cup water
6 ounce fresh spinach
1 teaspoon garlic (minced)
1 teaspoon sesame oil
0.25 teaspoon salt
0.75 cup zucchini (julienned)
0.75 cup carrots (julienned)
3 ounce shiitake mushrooms (thinly sliced)
6 ounce bean sprouts
3 tablespoon gochujang
1 tablespoon rice vinegar
1.5 teaspoon sugar
1.5 teaspoon sesame seeds (toasted)
3 eggs (large, fried)
1.5 cup clear broth

Instructions

Rinse the white rice under cold water until clear. Combine with 1 1/2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit, covered, for 5 minutes.
Place pressed tofu cubes in a bowl, sprinkle with cornstarch, and toss gently to coat.
Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and pan-fry for 3-4 minutes per side until golden brown and crispy. Remove from skillet and set aside.
In the same skillet, with a splash more oil if needed, quickly sauté the fresh spinach for 1-2 minutes until wilted. Remove and lightly season with a pinch of salt and a drizzle of sesame oil. Set aside.
Repeat the sautéing process for each vegetable individually: zucchini for 2-3 minutes, carrots for 2-3 minutes, shiitake mushrooms for 3-4 minutes, and bean sprouts for 1-2 minutes, seasoning each with a pinch of salt and a drizzle of sesame oil as they finish cooking. Keep them separate.
To make the gochujang sauce: In a small bowl, whisk together 3 tablespoons gochujang, 1 tablespoon rice vinegar, 1 1/2 teaspoons sugar, 1 1/2 teaspoons sesame oil, 1 teaspoon minced garlic, and 1 1/2 teaspoons toasted sesame seeds.
Assemble the bibimbap: Divide the cooked white rice into 3 large bowls. Artfully arrange each of the sautéed vegetables and crispy tofu on top of the rice. If desired, pan-fry 3 large eggs (one per serving) sunny-side up or fried, and place one on top of each bowl.
Serve immediately with the gochujang sauce on the side for drizzling and a small bowl of clear broth.

Notes

Pressing the tofu is crucial for crispiness; wrap it in paper towels and place a heavy object on top for at least 30 minutes. You can customize the vegetables based on what you have on hand.

Nutrition (per serving)

Calories: 720
Protein: 33 g
Carbohydrates: 90 g
Fat: 28.5 g
Fiber: 10 g
Sodium: 1100 mg
Saturated Fat: 3 g
Sugar: 12 g