Vegetarian Korean Bibimbap Bowls

Vegetarian Korean Bibimbap Bowls

  • Prepare: 40M
  • Cook: 20M
  • Total: 1H
Vegetarian Korean Bibimbap Bowls

Vegetarian Korean Bibimbap Bowls

Ingredients

  • Produce

    • 6 cups Baby spinach, leaves
    • 1 cup Bean sprouts
    • 4 oz Brown mushrooms
    • 1 cup Carrot matchsticks
    • 1 cup Daikon radish matchsticks
    • 1/2 tsp Garlic
    • 1 Scallion
  • Refrigerated

    • 4 Eggs, fried
    • 1 (12-ounce package House foods extra firm tofu
  • Condiments

    • 2 tsp Honey
    • 2 tbsp Soy sauce
  • Pasta & Grains

    • 4 cups Jasmine rice, cooked
  • Baking & Spices

    • 2 tsp Cornstarch
    • 2 tbsp Gochujang
    • 1/4 tsp Salt
    • 1 1/4 tsp Sesame seed, toasted
    • 1 tsp Sugar
  • Oils & Vinegars

    • 3/8 cup Rice vinegar
    • 3 tsp Sesame oil
    • 3 2/3 tbsp Vegetable oil
  • Liquids

    • 3/8 cup Water
  • Other

    • 1 cup Thinly sliced english (or other seedless cucumber
  • Time
  • Prepare: 40M
  • Cook: 20M
  • Total: 1H

Found on

Description

Foreign Inspiration. Domestic Preparation.

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 dont have to be a vegetarian to enjoy this recipe!

Ingredients

  • 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
  • 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
  • 1 cup thinly sliced English (or other seedless) cucumber
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon toasted sesame seeds
  • 4 ounces brown mushrooms, sliced
  • 1 tablespoon vegetable oil
  • 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
  • 2 tablespoons gochujang
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 2 teaspoons water
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame seeds
  • 4 cups cooked jasmine rice
  • 4 eggs, fried
  • 1 cup bean sprouts

Directions

  • 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.
  • Squeeze the excess moisture out of the cucumbers using a paper towel. Toss the cucumbers with the sesame oil and toasted sesame seeds. Set aside.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook in a single layer until golden brown, about 2-3 minutes per side. Set aside.
  • Heat 2 teaspoons of oil in a large skillet over medium-heat. Add the spinach leaves and saute for 1-2 minutes, until wilted. Immediately rinse the spinach with cool water. Use your hands to squeeze out excess liquid, until the spinach feels dry. Toss the spinach with the minced garlic, sesame oil, sesame seeds, and scallion.
  • Prepare the sauce by whisking together the gochujang, honey, sesame oil, water, rice vinegar, and sesame seeds in a small bowl.
  • Place 1 cup rice into four separate serving bowls. Top with one quarter of the fried tofu and one fried egg each. Serve with prepared toppings (pickled vegetables, cucumber, mushrooms, spinach, bean sprouts, and sauce) and allow guests to build their own bowls to his or her liking.
  • Serves: 4
  • Prepare: PT40M
  • Cook Time: PT20M
  • TotalTime:
thewanderlustkitchen.com

thewanderlustkitchen.com

940 61
Title:

Vegetarian Korean Bibimbap Bowls - The Wanderlust Kitchen

Descrition:

Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang...

Vegetarian Korean Bibimbap Bowls

  • Produce

    • 6 cups Baby spinach, leaves
    • 1 cup Bean sprouts
    • 4 oz Brown mushrooms
    • 1 cup Carrot matchsticks
    • 1 cup Daikon radish matchsticks
    • 1/2 tsp Garlic
    • 1 Scallion
  • Refrigerated

    • 4 Eggs, fried
    • 1 (12-ounce package House foods extra firm tofu
  • Condiments

    • 2 tsp Honey
    • 2 tbsp Soy sauce
  • Pasta & Grains

    • 4 cups Jasmine rice, cooked
  • Baking & Spices

    • 2 tsp Cornstarch
    • 2 tbsp Gochujang
    • 1/4 tsp Salt
    • 1 1/4 tsp Sesame seed, toasted
    • 1 tsp Sugar
  • Oils & Vinegars

    • 3/8 cup Rice vinegar
    • 3 tsp Sesame oil
    • 3 2/3 tbsp Vegetable oil
  • Liquids

    • 3/8 cup Water
  • Other

    • 1 cup Thinly sliced english (or other seedless cucumber

The first person this recipe

thewanderlustkitchen.com

thewanderlustkitchen.com

940 61

Found on thewanderlustkitchen.com

The Wanderlust Kitchen

Vegetarian Korean Bibimbap Bowls - The Wanderlust Kitchen

Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang...