Recipe Cuisine: Korean
Theme: 10 Iconic Asian Ingredients
Bibimbap with Bulgogi-Style Tofu
By: Andrea M
Ingredients
- ***To serve:
- 2 cups cooked white rice
- 2 eggs
- Kimchi (as desired)
- Seseame seeds (to garnish)
- ***Bulgogi-Style Tofu:
- 200g firm tofu
- 2 cloves garlic (minced)
- 2 tbs Lee Kum Kee Premium Dark Soy Sauce
- 2 tbs honey
- 1 tbs seseame oil
- 2 tbs cooking oil
- ***Bibimbap Sauce:
- 2 tbs Gochujang
- 1 tbs sesame oil
- 1 tbs Obento Mirin Seasoning
- 1 tsp sugar
- 1 tsp Obento Rice Wine Vinegar
- 1 tsp Lee Kum Kee Gluten Free Soy Sauce
- 1 clove garlic (minced)
- ***Vegetables:
- 250g Baby spinach (cut into 3cm strips)
- 200g Bean sprouts
- 1 Carrot (chopped 3mm matchsticks)
- 5 Dried Shiitake mushrooms
- 1 Zucchini (chopped 3mm matchsticks)
- 1/2 Onion (chopped 3mm strips)
- 3 cloves garlic (minced)
- 2.5 tsp Seseame oil
- 1 tsp Lee Kum Kee Gluten Free Soy Sauce
- 5 tsp Cooking oil
- Salt (to taste)
Product used in recipe
- OBENTO - MIRIN SEASONING
- OBENTO - RICE WINE VINEGAR
Method
- Bulgogi-Style Tofu Preparation: Using a peeler, finely shave slices of tofu. Mix the marinade in a bowl, then add tofu ensuring all layers are coated with the marinade. Set aside to marinate whilst you prepare the other components.
- Bibimbap Sauce: Combine ingredients and stir until sugar has dissolved.
- Vegetables: ***Shiitake Mushrooms- Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain then slice. Heat 1 tsp cooking oil in a pan over medium high heat. Cook mushrooms for 2 minutes. Add 1/2 tsp Lee Kum Kee Gluten Free Soy Sauce, 1/2 clove minced garlic. Stir for 1 minute, then remove and set aside. ***Carrot- Add 1 tsp cooking oil to the pan on medium heat, cook carrot with salt (to taste) until just tender, stirring regularly. Remove from heat, draining any excess liquid. ***Zucchini & Onion- Add 2 tsp cooking oil to the pan on medium heat. Add 1 clove minced garlic and the onion. Cook until onion is translucent, stirring regularly. Add the zucchini stirring regularly and cook until zucchini is tender. Stir through 1 tsp of sesame oil and set aside. ***Spinach- Heat 1 tsp cooking oil and 1/2 tsp sesame oil. Saute spinach until starting to wilt. Add 1 clove garlic, and salt to taste, stir, then remove. When cool, drain out excess liquid and discard. Set spinach aside. ***Sprouts- Simmer in water for 5 minutes. Drain under cold water for 1 minute, then gently squeeze out excess liquid. Place sprouts in bowl and mix with 1 tsp sesame oil, 1/2 clove crushed garlic, 1/2 tsp Lee Kum Kee Gluten Free Soy Sauce.
- Cooking Bulgogi-Style Tofu: Heat 2 tbs cooking oil in a large pan over high heat. Cook for 3-4 minutes until browned, then remove from pan.
- To Serve: Fry egg according to preference. Place warm cooked rice in bowls. Top with vegetables, kimchi and Bulgogi-Style Tofu as desired, and place the fried egg on top. Serve with Bibimbap Sauce and sesame seeds to garnish. Before eating, mix all components together and enjoy! Note - Vegetables to be served at room temperature.
