Vegetarian Korean Bibimbap Bowls

Vegetarian Korean Bibimbap Bowls

Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce, you don’t have to be a vegetarian to enjoy this recipe!

Prep Time: 40 Min

Cook Time: 20 Min

Total Time: 1 Hr


For the Pickled Vegetables

                   1 cup daikon radish matchsticks

                   1 cup carrot matchsticks

                   1/4 teaspoon salt

                   1 teaspoon sugar

                   1/3 cup rice vinegar

                   1/3 cup warm water

For the Tofu

                   1 (12-ounce) package House Foods Extra Firm Tofu , sliced into bite-sized pieces

                   2 tablespoons soy sauce

                   2 teaspoons cornstarch

                   2 tablespoons vegetable oil, divided

For the Cucumbers

                   1 cup thinly sliced English (or other seedless) cucumber

                   1/2 teaspoon sesame oil

                   1/8 teaspoon toasted sesame seeds

For the Mushrooms

                   4 ounces brown mushrooms, sliced

                   1 tablespoon vegetable oil

For the Spinach

                   6 cups baby spinach leaves

                   2 teaspoons vegetable oil

                   1/2 teaspoon finely minced garlic

                   1/2 teaspoon sesame oil

                   1/8 teaspoon toasted sesame seeds

                   1 scallion, finely minced

For the Bibimbap Sauce

                   2 tablespoons gochujang

                   2 teaspoons honey

                   2 teaspoons sesame oil

                   2 teaspoons water

                   2 teaspoons rice vinegar

                   1 teaspoon toasted sesame seeds

For the Bibimbap Bowls

                   4 cups cooked jasmine rice

                   4 eggs, fried

                   1 cup bean sprouts


Pickled Vegetables:

Prepare the pickled vegetables by combining the daikon, carrot, salt, sugar, vinegar, and warm water in a large glass container with lid. Shake well to dissolve the salt and sugar. Set aside to pickle (at least 10-15 minutes).


Arrange the sliced tofu between two double-layers of paper towels. Gently press the tofu to absorb excess liquid. Use a fresh paper towel to pat the exterior of the tofu dry. Combine the soy sauce and cornstarch in a small bowl and whisk until combined. Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat. Toss half of the tofu pieces in the soy sauce and cornstarch mixture, then immediately transfer to the hot pan and fry for 1-2 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain. Repeat with remaining tablespoon of oil and second half of tofu.

Full Recipe:Click Here


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