Preparation Time: 15 min
Cooking Time: 15 min
Servings: 2
Thank you to my friend Megan K., who helped me adapt this recipe with Yukon ingredients while preserving the authenticity of the Korean flavours.
Ingredients:
- 1 cup cooked white rice
- 1 medium zucchini, cut into sticks
- 1 medium carrot, julienned
- 2 large fried eggs
- 1 pack of smoked tofu (90 g) or extra-firm tofu
- 2 portobello mushrooms, sliced
For the Bibimbap Sauce:
- ½ cup gochujang*
Gochujang is a Korean sauce sold in bottles in the ethnic foods aisle at Superstore, Independent, and Yukon Asian Market.
For a less spicy version suitable for children: ⅔ cup ketchup, 1 tbsp vinegar, 1 tbsp sugar or brown sugar
- ¼ cup sesame oil
- ¼ cup white sugar
- ¼ cup water
- ¼ cup sesame seeds
- 1 tbsp vinegar (choose from white vinegar, apple cider vinegar, or rice vinegar)
- 1 tbsp minced garlic
Preparation:
1. Prepare the bibimbap sauce by mixing all the sauce ingredients in a bowl. If making the less spicy version, use ketchup instead of gochujang. Mix well and set aside.
2. Cook the white rice according to package instructions. Once cooked, let it cool slightly.
3. While the rice cools, cook the smoked tofu. You can cut it into small pieces or strips and sauté it in a pan with some oil until golden. Set aside.
4. In the same pan, sauté the portobello mushroom slices with a little oil until tender. Set aside.
5. Heat a little oil in the pan and sauté the zucchini sticks and julienned carrots until tender but still crisp.
6. Fry the eggs in the pan to your preference (sunny-side up or with runny yolks). Set aside.
7. Now, assemble the bibimbap. Divide the cooked rice into serving bowls. Arrange the cooked vegetables (zucchini, carrot, mushrooms) on top of the rice. Add the smoked tofu and fried eggs.
8. Serve each bowl with a generous spoonful of the prepared bibimbap sauce. You can also sprinkle sesame seeds for extra flavour.
Nutritional values per bowl:
Calories: 750 kcal
Carbohydrates: 80 g
Fibre: 6 g
Protein: 23 g
Comments