Bibimbap

Category,
Yields2 Servings
 2 handfull of rice
 2 eggs
 sesame seeds
 250 g semi-soft tofu
Sauce
 4 tbsp gochujang
 2 tbsp sesame oil
 2 tbsp brown sugar
 2 tbsp water
 2 tsp rice vinegar
Quick-pickled vegetable
 2 carrots
 2 onions
 0.50 cucumber
 3 tbsp apple cider vinegar
 2 tsp salt
 boiling water
Other toppings
 100 g beansprouts
 100 g spinach
 dried or fresh shiitake mushrooms
 sesame oil
 toasted sesame seeds
 soy sauce
 kimchi
Tofu
1

Preheat oven to 200 C. Crumble tofu onto a baking sheet covered with paper, then bake for about 25 minutes or until it starts to brown and firms up somewhat. It gets a chewy texture. Take out of the oven, and fry briefly in a pan with high heat, adding some of the bibimbap sauce as you go.

Quick-pickled vegetables
2

Slice vegetables in strips. Place in a jar, cover with salt and fill about thumb-high with vinegar. Then top up with boiling water and close the lid. Using a tea towel, shake the jar briefly, then let sit for 20 minutes.

Vegetables and other toppings
3

Prepare according to preferences.

Ingredients

 2 handfull of rice
 2 eggs
 sesame seeds
 250 g semi-soft tofu
Sauce
 4 tbsp gochujang
 2 tbsp sesame oil
 2 tbsp brown sugar
 2 tbsp water
 2 tsp rice vinegar
Quick-pickled vegetable
 2 carrots
 2 onions
 0.50 cucumber
 3 tbsp apple cider vinegar
 2 tsp salt
 boiling water
Other toppings
 100 g beansprouts
 100 g spinach
 dried or fresh shiitake mushrooms
 sesame oil
 toasted sesame seeds
 soy sauce
 kimchi

Directions

Tofu
1

Preheat oven to 200 C. Crumble tofu onto a baking sheet covered with paper, then bake for about 25 minutes or until it starts to brown and firms up somewhat. It gets a chewy texture. Take out of the oven, and fry briefly in a pan with high heat, adding some of the bibimbap sauce as you go.

Quick-pickled vegetables
2

Slice vegetables in strips. Place in a jar, cover with salt and fill about thumb-high with vinegar. Then top up with boiling water and close the lid. Using a tea towel, shake the jar briefly, then let sit for 20 minutes.

Vegetables and other toppings
3

Prepare according to preferences.

Bibimbap
IngredientsDirections

Partly inspired by: https://www.recipetineats.com/bibimbap/#wprm-recipe-container-37012 and by: https://mykoreankitchen.com/bibimbap-sauce/

Yields2 ServingsCategory,
 2 handfull of rice
 2 eggs
 sesame seeds
 250 g semi-soft tofu
Sauce
 4 tbsp gochujang
 2 tbsp sesame oil
 2 tbsp brown sugar
 2 tbsp water
 2 tsp rice vinegar
Quick-pickled vegetable
 2 carrots
 2 onions
 0.50 cucumber
 3 tbsp apple cider vinegar
 2 tsp salt
 boiling water
Other toppings
 100 g beansprouts
 100 g spinach
 dried or fresh shiitake mushrooms
 sesame oil
 toasted sesame seeds
 soy sauce
 kimchi
Tofu
1

Preheat oven to 200 C. Crumble tofu onto a baking sheet covered with paper, then bake for about 25 minutes or until it starts to brown and firms up somewhat. It gets a chewy texture. Take out of the oven, and fry briefly in a pan with high heat, adding some of the bibimbap sauce as you go.

Quick-pickled vegetables
2

Slice vegetables in strips. Place in a jar, cover with salt and fill about thumb-high with vinegar. Then top up with boiling water and close the lid. Using a tea towel, shake the jar briefly, then let sit for 20 minutes.

Vegetables and other toppings
3

Prepare according to preferences.