Tofu bibimbap (Korean rice bowl)

Apr 24, 2019 | Lunch / Supper / Mains, Quick Meals / Snacks

The variations are endless with this delicious Korean rice bowl – create a dish to suit your taste and mood.

Not so much a recipe as a guideline of ingredients to gather together.

You could use fried slices of Portabello or field mushroom instead of tofu. And, if you’re not vegan, I recommend this with cooked strips of beef or chicken, salmon fillet or other fish of your choice and a soft-boiled egg.

This recipe was developed with Kitchen Titbits. Photography by Jed Alder


  • Cooked brown rice (a portion per person)
  • Selection of fresh, crunchy vegetables cut into thin strips or grated (good ones to use are carrots, radishes, celeriac, sugarsnap peas or mangetout, peppers, spring onion)
  • Beansprouts
  • You might also want cooked vegetables such as broccoli and spinach
  • Strips of tofu, pressed and fried
  • Pickled cucumber (see recipe below)
  • Pickled ginger
  • Kimchee (see Rosie’s recipe here)
  • Sesame seeds
  • Chopped herbs (mint and coriander are best)
  • Gochujang dressing (see recipe below) (or you could just season to taste with sesame oil, low sodium soy sauce or Siracha)


  1. Start by putting the rice in a bowl then top with the vegetables and tofu.
  2. Sprinkle over some sesame seeds and chopped herbs then drizzle on some dressing.

Gochujang dressing

Serves 2


  • 1 tsp gochujang 
  • 1 tbsp soy sauce 
  • 1 tbsp rice wine vinegar 
  • Juice of 1/2 lime
  • 1/2 tsp sesame oil 
  • 1/2 clove garlic, grated
  • ginger grated to make 1 tsp


  1. Mix all the ingredients together in a jar, glass or mug.
  2. Taste and adjust to suit – does it need more chilli, lime or oil?

Quick pickled cucumber

Serves 2


  • 1/3 cucumber
  • Pinch of salt
  • 1/2 tsp sugar
  • 1/2 tbsp rice wine vinegar 


  1. Cut the cucumber in half lengthways and finely slice. Put in a bowl with the rest of the ingredients. Stir well and leave to sit for at least 15 minutes, stirring occasionally.