Photo by Luis Becerra Fotógrafo on Pexels
Korean Gochujang Tofu Bibimbap-Style Bowl
Bibimbap-style bowl with jasmine rice, gochujang-marinated tofu, julienned carrots, sautéed courgette, and blanched spinach.
- 400 g Firm tofu, pressed
- 250 g Jasmine rice
- 200 g Carrots
- 150 g Spinach
- 1 unit Courgette (Zucchini)
- 40 g Gochujang (Korean chilli paste)
- 60 ml Soy sauce
- 2 tbsp Sesame oil
- 3 cloves Garlic cloves
- 2 tbsp Rice vinegar
- 10 g Sesame seeds
- 4 stalks Spring onions
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Add to a shopping listHow the shopping list works →- Step 1
Cook the jasmine rice according to package instructions (approx. 20 minutes).
- Step 2
Prepare the vegetables: Julienne the carrots and slice the courgette thinly. Blanch the spinach briefly (30 seconds) in boiling water, then immediately cool in ice water. Squeeze out excess water.
- Step 3
Prepare the tofu: Cut the pressed tofu into 1cm cubes. In a bowl, mix the Gochujang, 30ml soy sauce, 10ml sesame oil, and 1 minced garlic clove to create the marinade.
- Step 4
Heat a large frying pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides (about 8 minutes). Pour the marinade over the tofu and toss quickly until coated and slightly sticky. Remove from heat.
- Step 5
Sauté the vegetables: In the same pan, heat the remaining sesame oil. Sauté the carrots and courgette for 4-5 minutes until tender-crisp. Season lightly with a pinch of salt.
- Step 6
Prepare the dressing: Whisk together the remaining soy sauce (30ml), rice vinegar, and 2 minced garlic cloves.
- Step 7
Assembly: Divide the cooked rice among 4 bowls. Arrange the sautéed vegetables, blanched spinach, and Gochujang tofu attractively over the rice (bowl structure).
- Step 8
Drizzle generously with the dressing. Garnish with sliced spring onions and sesame seeds.
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