with mushrooms and pickled carrot
One of the most popular dishes in Korean cuisine, bibimbap is a rice bowl dish. The word bibim means to mix while bap is rice. It's a dish that lends itself well to customisations, and this delicious veggie version features pickled carrot and crispy fried tofu.
Allergens
Utensils
Tags
Tofu
280 grams
Jasmine Rice
150 grams
Kale
80 grams
Soy Sauce
1 sachet(s)
Garlic
1 unit(s)
Carrot
1 unit(s)
Sesame Oil
20 milliliter(s)
Ginger
1 unit(s)
Mushrooms
150 grams
Apple Cider Vinegar
1 sachet(s)
Gochujang Paste
1 sachet(s)
Water
to taste
Salt
to taste
Oil
to taste
Sugar
to taste
Pepper
to taste
- Peel and grate the ginger. Scrape away the peel with a spoon.
- Place a medium pot over medium-high heat with a drizzle of oil.
- Fry the ginger for 1 min.
- Stir in the rice and 300ml cold salted water (double for 4p). Bring to a boil, then lower the heat to medium and cover.
- Leave to cook for 12 mins, then remove the pot from the heat. Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Toss the tofu chunks with half the soy sauce.
- Place a pan over high heat with a good glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
- Once cooked, remove from the pan and cover to keep warm.
- Meanwhile, trim and peel the carrot.
- Make long ribbons by running the peeler down the length of the carrot, stopping at the core.
- In a small bowl, combine the apple cider vinegar, ½ tsp salt, 1 tsp sugar and 1 tbsp warm water (double all for 4p).
- Once mixed, add the carrot ribbons.
- Set aside, continuing to mix at regular intervals.
- Peel and grate the garlic (or use a garlic press).
- Strip the leafy part of the kale from the stem and tear into small pieces. Discard the stem (it's too tough to eat).
- Roughly chop the mushrooms.
- In a small bowl, mix the sesame oil, gochujang (use less if you don't like spice) and remaining soy sauce.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the kale, mushrooms and garlic until softened, stirring occasionally, 4-5 mins.
- Season to taste with salt and pepper.
- Fluff up the ginger rice and divide between bowls.
- Layer the pickled carrot, fried veg and tofu on top.
- Drizzle over the gochujang sesame sauce.
2866
kJ
Energy (kJ)
685
kcal
Energy (kcal)
22.3
g
Fat
3.5
g
of which saturates
94
g
Carbohydrate
17.7
g
of which sugars
0
g
Dietary Fiber
30.5
g
Protein
0
mg
Cholesterol
4.1
g
Salt
