Korean Bibimbap with Tofu and Vegetables

What does it include?

Ingredients

• 480 ml cooked white rice
• 200 g firm tofu
• 1 carrot, thinly sliced
• 1 zucchini, thinly sliced
• 1 red pepper, julienned
• 1/2 Korean cabbage, shredded
• 1 egg
• 30 ml sesame oil
• 60 ml de gochujang
• 15 ml sugar
• 15 ml soy sauce
• 1 clove garlic, minced
• 5 g fresh ginger, grated
• Salt to taste

How to prepare it step by step?

Preparation

1. Start by cooking the white rice according to package instructions and set it aside.
2. Heat a frying pan over medium heat and add a tablespoon of sesame oil.
3. Add the tofu and fry until golden brown on all sides. Remove from heat and reserve.
4. In the same pan, add a little more sesame oil if necessary and sauté the carrots, zucchini, red pepper and Korean cabbage until crisp-tender.
5. In another pan, cook the fried egg.
6. In a bowl, mix the gochujang, sugar, soy sauce, garlic, ginger and a pinch of salt to create the bibimbap sauce.
7. In a large bowl, place a layer of cooked rice, followed by the stir-fried vegetables, tofu, and fried egg on top.
8. Sprinkle the bibimbap sauce over the plate and mix well before serving.