Bibimbap- that’s such a cool, fun, tongue-twister kinda name for a dish!
This funky Korean rice dish is usually made with eggs, meat but I made a super healthy, vegan version, and in the words of my lovely husband it was ‘‘shockingly yum’’! You can mix everything together or enjoy 2-3 different elements in one bite, that’s up to you but I promise you’ll love everything about this Bibimbap bowl!
Boss Bibimbap
Enjoy the steps!
Ingredients
- Steamed Rice
- 1 cup brown rice (washed, soaked for 30 mins & drained)
- 3 cups water
- 1/2 teaspoon salt
- Roasted Carrots
- 2 carrots (trimmed and thickly sliced)
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 tablespoon honey
- 1/2 teaspoon salt
- Spicy Tofu
- 150 gms firm tofu, cut into big dices or triangles
- 2 tablespoons chilli sauce
- 1 tablespoon sesame oil
- Lemony Asparagus
- 20 thin asparagus stems, trimmed & halved,
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon lemon juice
- Rest of the ingredients
- 2 cups mixed salad leaves
- 4 tablespoon wakame
- 4 tablespoon kimchi salad
Directions
- Rice: In a wok, add rice and water. Bring to a full boil and stir. Add salt and cook on medium-low flame for 5 mins. Cover the lid & cook on low flame until all the water gets absorbed. Gently stir 2-3 times in between so that the rice doesn’t stick to the bottom of the pan.
- Carrots: Heat oven at 200 C. In a baking tray, line the carrots. Coat the carrots well with olive oil, oregano, and salt. Flip every 3-4 minutes and bake until they turn lightly golden and tender. Once done, allow them to cool for 5 minutes and then coat them with honey.
- Tofu: In a pan, add sesame oil and heat it. Add tofu and stir fry on medium-high flame for 5 minutes. Add chilli sauce and mix well. Stir fry until lightly golden on both sides.
- Asparagus: In a pan, add olive oil. Once hot, add asparagus and stir fry on a high flame for 2 minutes. Add salt and pepper. Stir fry until a bit soft but crunchy. Remove from gas. Add lemon juice and mix well.
- Set the bowl: In a wide bowl, arrange tofu, rice, carrots, asparagus, and salad leaves on the sides. In the centre, add wakame and kimchi. Big yum is done!
Tips:
- To get all the bowl elements ready in time, start by cooking the rice. Then put carrots in the oven. Now you can cook asparagus and tofu at the same time (different pans and gas please).
- I used store-bought kimchi and wakame salad for this recipe.
