Looking for a healthy and delicious Korean dish to try at home? Look no further than this Korean-style bibimbap recipe, made with nutrient-packed brown rice, protein-rich tofu, and an assortment of colorful vegetables.
Ingredients:
- 1 cup of cooked brown rice
- 1/2 block of firm tofu, sliced into bite-sized pieces
- 1 carrot, julienned
- 1/2 zucchini, julienned
- 1/2 cup of spinach, blanched and seasoned with sesame oil and salt
- 1/2 cup of bean sprouts, blanched and seasoned with sesame oil and salt
- 1 egg, cooked sunny-side up
- 2 tablespoons of vegetable oil
- 2 tablespoons of gochujang sauce (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- Sesame seeds and chopped scallions for garnish
To start, cook the brown rice according to package instructions. In a separate pan, heat up the vegetable oil over medium-high heat and add the sliced tofu. Cook until the tofu is golden brown on all sides, then remove from the pan and set aside.
In the same pan, add the julienned carrots and zucchini and sauté for about 2-3 minutes until they are slightly softened. Remove from the pan and set aside.
In a small bowl, mix together the gochujang sauce, soy sauce, sesame oil, and sugar to make the bibimbap sauce.To assemble the bibimbap, start with a serving of brown rice in a bowl. Add the cooked vegetables and tofu on top of the rice, then place the sunny-side up egg in the center. Drizzle the bibimbap sauce on top and garnish with sesame seeds and chopped scallions.
Enjoy this flavorful and healthy Korean-style bibimbap dish with brown rice, tofu, and vegetables!
