BIBIMBAP 🇰🇷 Vegan world tour pt. 1🗺🌱

Ingredients

• 2 cups Short-Grain Rice (rinsed and cooked until fluffy)
• 200 g Firm Tofu (pressed, cut into 1‑inch cubes)
• 2 tbsp Soy Sauce (low‑sodium)
• 1 tbsp Sesame Oil (toasted sesame oil for flavor)
• 2 cloves Garlic (minced)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tsp Sugar (white or brown)
• 1 tbsp Water
• 1 tsp Rice Vinegar
• 1 tsp Toasted Sesame Seeds (lightly toasted)
• 1 medium Carrot (julienned)
• 100 g Mushrooms (sliced (shiitake or button))
• ½ Cucumber (thinly sliced for salad)
• 2 tbsp Vegetable Oil (for frying)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Rice

   Rinse 2 cups of short‑grain rice until water runs clear, then cook in a rice cooker or pot with 2 ½ cups water until fluffy.

   Time: PT20M

2. Marinate the Tofu

   Combine tofu cubes with 2 tbsp soy sauce, 1 tbsp sesame oil, and the minced garlic. Mix gently and let sit for 30 minutes.

   Time: PT30M

3. Prepare the Vegetables

   Julienne the carrot, slice the mushrooms, and thinly slice the cucumber.

   Time: PT10M

4. Make the Bibimbap Sauce

   In a small bowl whisk together 2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tbsp water, 1 tsp rice vinegar, 1 tsp toasted sesame seeds, and the remaining minced garlic.

   Time: PT5M

5. Fry the Tofu

   Heat 1 tbsp vegetable oil in a skillet over medium‑high heat. Add marinated tofu cubes and fry until golden brown on all sides, about 5‑6 minutes.

   Time: PT10M

   Temperature: medium‑high heat

6. Sauté Carrots and Mushrooms

   In the same skillet add another 1 tbsp oil, then stir‑fry the carrot strips and sliced mushrooms for 4‑5 minutes, seasoning with a pinch of salt and pepper.

   Time: PT5M

   Temperature: medium heat

7. Dress the Cucumber

   Toss cucumber slices with a pinch of salt, a splash of rice vinegar, and ½ tsp sesame oil. Set aside.

   Time: PT3M

8. Assemble the Bibimbap

   Divide the cooked rice into two bowls. Arrange tofu, carrots, mushrooms, and cucumber on top. Drizzle generously with the gochujang sauce and sprinkle the remaining toasted sesame seeds.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

5 g