Korean Gochujang Tofu Bibimbap Bowl with Sesame Greens and Pickled Carrot
Bibimbap bowl with crispy gochujang-glazed tofu and rice, plus gochujang glaze, pickled carrot and mixed cabbage and greens.
- 250 g Firm tofu
- 30 g Gochujang (Korean chilli paste)
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 2 cloves Garlic
- 10 g Ginger, fresh
- 150 g Brown rice
- 100 g Carrot
- 80 g Red cabbage
- 100 g Spinach
- 80 g White cabbage
- 1 medium Bell pepper (any colour)
- ½ medium Onion, white
- 5 g Toasted sesame seeds
- 5 g Sugar
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the brown rice according to package instructions (approx. 30 minutes).
- Step 2
Prepare the pickled carrots: Thinly slice or julienne the carrot. In a small saucepan, gently heat 50ml water, 15ml rice vinegar, 5g sugar, and a pinch of salt until dissolved. Pour over the carrots and set aside to pickle while you cook.
- Step 3
Press the tofu to remove excess water, then cut into 1.5cm cubes.
- Step 4
Prepare the Gochujang glaze: Whisk together 30g gochujang, 15ml soy sauce, 15ml sesame oil, 1 minced garlic clove, and 5g grated ginger.
- Step 5
Pan-fry the tofu: Heat 5ml sesame oil in a large non-stick frying pan over medium-high heat. Fry tofu until golden brown and crisp on all sides (about 8-10 minutes).
- Step 6
Add the remaining gochujang glaze to the pan with the tofu. Cook for 1-2 minutes, tossing constantly, until the glaze thickens and coats the tofu well. Remove from heat.
- Step 7
Prepare the vegetables: Thinly slice the onion and bell pepper. Roughly chop the spinach and shred the white and red cabbage.
- Step 8
Sauté the greens: In the same pan (or a wok), add 5ml sesame oil. Sauté the onion and bell pepper for 3 minutes until slightly softened. Add the spinach, white cabbage, and red cabbage. Cook quickly until wilted but still retaining some crunch (about 3 minutes). Season lightly with salt and the remaining grated ginger and garlic.
- Step 9
Assemble the bowls: Divide the cooked brown rice between two bowls. Arrange the sautéed greens mixture on one side and the glazed gochujang tofu on the other.
- Step 10
Top each bowl with a portion of the pickled carrots. Drizzle any remaining glaze over the tofu. Garnish generously with toasted sesame seeds.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
