Bibimbap Bowl


The star of the show is the bibimbap sauce! Let me know if you want the recipe!

I highly recommend making this dish! “Bibim” - meaning, mixing various ingredients and “bap” meaning rice in Korean.


Ingredients for the Bowl: 🍄 🥬 🍚 🧅 🥔 🥕

  • 1 zucchini (diced)

  • carrots (preshredded or sliced)

  • bean sprouts (a generous pinch)

  • Bok Choy (add as many leaves as you want)

  • 4 red potato

  • 1 block of extra firm tofu

  • 1 cup cooked rice

  • fried garlic (I got this from my local asian food market)

  • seasoned seaweed

  • green onion (However many you want)

  • shiitake mushrooms (one package, you can use them for toppings on other dishes)

  • 1 tbspTurmeric Spice

  • 1 tsp Coriander seed spice

  • pinch of salt (optional)

  • pinch of pepper

  • 1/4 cup soy sauce

  • 1/8 cup sesame oil

** If you prefer, substitute the tofu for a fried egg!


Ingredients for the Bibimbap Sauce:

  • 1/2 cup gochujang (Korean chili paste) ** Korean chili paste is slightly spicy. If you feel you want to add less to start, you can always add more

  • 1/4 cup toasted sesame oil

  • 1/4 cup agave nectar

  • 1/4 cup water

  • 1/4 cup toasted sesame seeds (optional)

  • 4 tsp vinegar, apple cider vinegar or rice vinegar

  • 4 tsp minced garlic


Instructions:

  1. Start by boiling some water in a pot, add in your red potatoes once boiling and boil until softened. Dice up potatoes when they are ready.

  2. Start cooking your rice in your rice cooker (or on the stove if you don't have one). It is important to start this at the beginning so that it has plenty of time to cook.

  3. Start by chopping your shiitake mushrooms and zucchini. Then, add them to a small pan. Sauté for 3-4 minutes, then add soy sauce and sauté for another 2 minutes. Set to the side

  4. Dish out the shiitake mushrooms and use the same pan for the tofu. Do not clean out the pan. Break up the block of tofu into small pieces with your hands or dice into small cubes. Add 1/8 cup sesame oil, turmeric, salt, and pepper, coriander, fry for 20 minutes tossing occasionally. You may want to cook longer or add in some spices that you love with your tofu. If you don't like tofu, try frying an egg instead.

  5. Prepare your bibimbap sauce by adding all the ingredients into a bowl and mixing together. It's that simple!

  6. Finally, add all of your cooked and non cooked ingredients to a bowl. This will be your Bok Choy, Carrot shreds, rice, zucchini, shiitake mushrooms, tofu(or fried egg), and bean sprouts.

  7. Top with chopped green onions, fried garlic, dried seaweed and bibimbap sauce.


❤️ I really liked this dish!

Although, it needed to be perfected! I originally used too much soy sauce on my shiitake mushrooms and there were SO many great flavors but, it was like the flavors were fighting for the spot light vs complimenting each other! With this improved recipe, you'll get the perfect mix!

The homemade bibimbap sauce was THE BOMB!

I’ll definitely be making this again!


Comment below if you’ve ever made your own bibimbap bowl! I’d love to know what you did with yours and how I can improve!



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