Bibimbap

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

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

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

Prepare according to preferences.

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Bibimbap