Tofu bibimbap (Korean rice bowl)
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.
- 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)
- 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)
- Start by putting the rice in a bowl then top with the vegetables and tofu.
- Sprinkle over some sesame seeds and chopped herbs then drizzle on some dressing.
- 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
- Mix all the ingredients together in a jar, glass or mug.
- Taste and adjust to suit – does it need more chilli, lime or oil?
Quick pickled cucumber
- 1/3 cucumber
- Pinch of salt
- 1/2 tsp sugar
- 1/2 tbsp rice wine vinegar
- 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.