Korean Rice Bowl - BimBimBap

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Korean BimbimBap vegetarian

Rice bowls are a fun way to let everyone make it their own. Kids love choosing their own toppings and adjusting the flavor and spice with the added sauce. It is really good with mushrooms and tofu, but if you want to use steak, which is more traditional, you can use about 12 ounces. It is the kind of dish where a little meat goes a long way.

Time Saver: Use a rice cooker or cook rice on Sunday. Marinate the mushrooms and tofu overnight. Prepare the gochujang sauce in advance. It can last several months in the fridge.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 8 ounces extra-firm tofu, cut into 1-inch sticks
  • 12 ounces mushrooms, cut into bite size pieces (preferably oyster)
  • 3 tablespoons sesame oil, divided
  • ¼ cup soy sauce
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 3 tablespoons rice vinegar, divided
  • 1 tablespoon minced or grated fresh ginger
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 2 to 3 scallions, chopped
  • 1 tablespoon toasted sesame seeds
  • 2 large cloves garlic, minced
  • 6 ounces fresh spinach, washed well
  • 6 eggs
  • ½ cup red miso
  • ½ cup chili garlic sauce
  • 6 cups cooked short grain brown rice, warm
  • Sriracha, for serving
  • 6 cups lychee, chilled

Preparation

1. Preheat the oven to 400°F.

2. Toss mushrooms and tofu together on a parchment lined baking sheet.

3. Whisk together 1 tablespoon sesame oil, soy sauce, mirin, 1 tablespoon rice vinegar, and ginger.

4. Pour sauce over mushrooms and tofu, toss to coat.

5. Roast at 400°F for about 20 minutes or until just browned and lightly crisp.

6. Mix carrots and bean sprouts in a bowl with 1 tablespoon sesame oil, remaining 2 tablespoons rice vinegar, scallions, and sesame seeds. Set aside.

7. Prepare homemade gochujang sauce: Whisk together miso and chili garlic sauce until well blended. Set aside.

8. Heat 1 teaspoon sesame oil in a large sauté pan over medium-high heat. Add minced garlic and cook until just fragrant. Add spinach and sauté, tossing frequently, until just wilted. Remove to a bowl and set aside.

9. Heat remaining 2 teaspoons sesame oil in the large sauté pan over medium-high heat. Fry eggs until whites are just set and yolks are still runny.

10. Assemble rice bowls: Divide warm rice among 6 bowls and top each with tofu, mushrooms, carrot bean sprout salad, wilted spinach, and fried eggs.

11. Serve with the homemade gochujang sauce and sriracha, if desired. 

12. Serve lychee for a sweet treat.

                      

Nutritional Information / Per Serving

 620 calories, 20g fat, 180mg cholesterol, 1730mg sodium, 87g carbohydrates, 11g fiber, 25g sugar, 27g protein