Korean Bibimbap Bowl
Ingredients
- 2 cups dry Short grain rice Korean style.
- 12 oz Firm tofu Pressed and sliced.
- 4 cups Spinach
- 2 large Carrots Julienned.
- 1 medium Zucchini Julienned.
- 2 cups Bean sprouts
- 1 cup Shiitake mushrooms Sliced.
- 3 tbsp Gochujang (Korean chili paste)
- 3 tbsp Sesame oil Divided.
- 3 tbsp Low sodium soy sauce
- 1 tbsp Rice vinegar
- 2 tbsp Sesame seeds
- 4 cloves Fresh garlic Minced.
Steps
- Cook rice according to package directions.
- Pan-fry tofu in sesame oil until golden and crispy.
- Blanch spinach, squeeze dry, and season with sesame oil, soy sauce, and garlic.
- Sauté carrots, zucchini, mushrooms, and bean sprouts separately, seasoning each with sesame oil and salt.
- Make sauce by mixing gochujang, soy sauce, rice vinegar, and sesame oil.
- Divide rice into bowls.
- Arrange vegetables and tofu in sections on top of rice.
- Drizzle with gochujang sauce and sprinkle with sesame seeds.
- Mix everything together before eating.
Nutrition Info (per serving)
| Calories | 485 kcal |
| Protein | 20 g |
| Carbohydrates | 72 g |
| Fat | 14 g |
| Fiber | g |
| Sugar | g |