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Homemade Korean Tofu Bibimbap

This signature Korean Dish will make you want to go for seconds!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 1
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 2 cups Rice cooked
Raw/ Prepped Veggies
  • Handful of Fresh Raw Spinach
  • 1/2 cup Breakfast Radish sliced
  • 1/4 White Onion thinly sliced
  • Handful of White Cabbage
  • 2 Large Carrots sliced into small pieces
  • Handful of Bean Sprouts
  • 1/2 Cucumber diced
  • Kimchi or find it at an Asian grocery store
Cooked Veggies/ Protein
  • 2 Ears of Corn
  • 1/4 lb Cremini or Shiitake Mushrooms sliced
  • 1/2 Zucchini diced
  • 1 Package Extra Firm Fried Tofu
  • 1/4 cup Korean BBQ Sauce
  • 3 tbsp Korean Teriyaki Sauce
  • 1 tbsp Oil anything will work
  • 1 Fried Egg

Method
 

  1. Prep all your raw veggies. Set aside.
  2. Prep your cooked veggies/protein! Start by dicing your tofu up into small pieces and marinating it in the Korean BBQ Sauce for at least a half hour.
    While that’s marinating, char your corn over a grill or stove top and then cut the kernels off of the cob. Set aside
    Then, cook your sliced mushrooms in the 1/2 tablespoon of Korean Teriyaki sauce for a couple of minutes until soft and all sauce is absorbed. Set aside. Do the same exact thing to the zucchini.
  3. In a pan over medium, heat your oil up and add your marinated tofu. Cook until just heated through.
  4. Create your masterpiece! Fill a large bowl with rice. Carefully place each vegetable around the perimeter of the bowl. Place your tofu in the center of all of the vegetables and top with a fried egg.