Photo by Anil Sharma on Pexels
Korean Gochujang Tofu Bibimbap Bowl with Sesame Greens
Rice bowl of pan-fried glazed tofu, cooked brown rice, and vegetables, with gochujang glaze, sesame oil, garlic, and ginger.
- 200 g Firm tofu
- 2 tbsp Gochujang (Korean chilli paste)
- 20 ml Soy sauce
- 2 tsp Rice vinegar
- 1 tbsp Sesame oil
- 2 cloves Garlic cloves
- 10 g Ginger
- 100 g White cabbage
- 100 g Carrots
- 100 g Spinach
- 100 g Mushrooms (chestnut or button)
- 150 g Brown rice
- 5 g Toasted sesame seeds
- 5 g Sugar (or maple syrup)
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Add to a shopping listHow the shopping list works →- Step 1
Cook the brown rice according to package instructions (approx. 30 minutes).
- Step 2
Press the tofu firmly to remove excess water, then cut into 1.5 cm cubes.
- Step 3
Prepare the Gochujang Glaze: Whisk together Gochujang, soy sauce, rice vinegar, 5ml sesame oil, sugar, grated ginger, and minced garlic. Reserve half for finishing.
- Step 4
Heat a large non-stick frying pan over medium-high heat. Add half the remaining sesame oil.
- Step 5
Pan-fry the tofu cubes until golden brown and slightly crispy on all sides (about 8-10 minutes). Pour half of the reserved glaze over the tofu and toss until coated and slightly sticky. Remove from pan and set aside.
- Step 6
Prepare the vegetables: Julienne the carrots and shred the white cabbage. Slice the mushrooms.
- Step 7
In the same pan, add the remaining sesame oil. Sauté the mushrooms until browned (3 minutes). Add the carrots and cabbage, stir-fry for 3 minutes until slightly tender-crisp.
- Step 8
Add the spinach to the pan and cook only until wilted (about 1 minute). Season lightly with a pinch of salt.
- Step 9
To assemble the bowls: Divide the cooked brown rice between two bowls.
- Step 10
Arrange the wilted vegetables and the glazed tofu attractively over the rice.
- Step 11
Drizzle the remaining reserved Gochujang glaze over the tofu and vegetables.
- Step 12
Garnish generously with toasted sesame seeds.
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