Korean Vegetable Bibimbap

Ingredients

• Sushi / Short-grain Rice

  300 g

  $0.72

• Tofu

  200 g

  $0.95

• Spinach

  1 bunch

  $1.20

• Carrots

  1 medium

  $0.21

• Shiitake Mushrooms

  100 g

  $2.40

• Mung Bean Sprouts

  100 g

  $0.45

• Gochujang (Korean Chilli Paste)

  2 tbsp

  $0.27

• Toasted Sesame Oil

  2 tbsp

  $0.11

• Sesame seeds

  1 tbsp

  $0.12

• Soy sauce

  2 tbsp

  $0.09

• Garlic

  2 cloves

  $0.08

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Cook sushi rice according to package directions and keep warm.

2. 2

   Press and cube tofu; pan-sear in sesame oil and 1 tablespoon of soy sauce until golden and crisp, then set aside.

3. 3

   Blanch spinach and bean sprouts separately in boiling water for 1 minute each, squeeze out excess liquid, and toss with a touch of sesame oil, minced garlic, and salt.

4. 4

   Julienne carrots and slice shiitake mushrooms; sauté each separately in a skillet with sesame oil and a splash of soy sauce until tender.

5. 5

   Mix gochujang paste with 1 teaspoon sesame oil and 1 tablespoon warm water to create the drizzling sauce.

6. 6

   Divide cooked rice among warm serving bowls and arrange the seasoned vegetables and crispy tofu neatly in colourful sections over the rice.

7. 7

   Top with toasted sesame seeds and serve with gochujang sauce for mixing together at the table.