Korean Kimchi-Free Gochujang-Maple Sweet Potato & Tofu Bibimbap-Style Bowl with Sesame Broth
A hearty bibimbap-style bowl with gochujang-sweet potato, pan-crisp tofu, and a savoury sesame broth.
- 320 g tofu
- 300 g sweet potatoes
- 100 g carrot
- 160 g spinach
- 50 g spring onions
- 2½ cloves garlic
- 10 g ginger
- 2 tbsp gochujang
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 tsp sesame oil
- 350 ml vegetable stock
- 300 g rice (cooked)
- 2 tbsp vegetable oil
- 1 tsp rice vinegar
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Add to a shopping listHow the shopping list works →- Step 1
Heat oven to 220°C. Cube sweet potato, toss with 1 tbsp vegetable oil, salt and 1 tsp gochujang; roast for 20 minutes, turning once, until tender and slightly charred.
- Step 2
Pan-crisp tofu: cube tofu and pat dry. Pan-fry in 1 tbsp vegetable oil over medium-high until golden on several sides, 8–10 minutes; set aside.
- Step 3
Quick pickled veg: julienne carrot. Warm 2 tbsp water with 1 tsp rice vinegar and a pinch of salt, then toss carrot for 2 minutes; drain.
- Step 4
Cook spinach: sauté with a tiny drizzle of oil and minced garlic (or wilt in the same pan) until just wilted; season with a pinch of salt and sesame oil.
- Step 5
Gochujang-maple glaze: in a small pan combine gochujang, maple syrup, ginger, soy sauce, and 2–3 tbsp water. Warm 1–2 minutes, then toss roasted sweet potato in the glaze.
- Step 6
Sesame broth: heat vegetable stock and whisk in remaining gochujang (if using) and sesame seeds; simmer 2 minutes.
- Step 7
Assemble bowls: add cooked rice, arrange sweet potato, tofu, carrot, spinach, and sliced spring onions. Pour hot sesame broth around and finish with a drizzle of sesame oil.
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