Bibimbap with Crispy Tofu & Ssamjang Sauce
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Inspired by Korean culinary art, this modern bibimbap offers a fresh take on tradition, combining vibrant vegetables, crispy textures, and a flavorful ssamjang sauce. Each ingredient is arranged with care, creating a colorful and harmonious dish that invites you to build the perfect bite with every spoonful.
The tofu, pan-fried to golden perfection and lightly coated in cornstarch, is glazed with soy sauce for a rich umami finish. This express method skips the long pressing or marinating steps, yet still delivers satisfying crispiness and depth of flavor.
As for the vegetables, the contrast between raw and lightly cooked ingredients brings both freshness and balance: shredded carrots, cucumber, avocado, and radishes meet briefly sautéed spinach and mung bean sprouts. Everything rests on a bed of rice seasoned with rice vinegar, creating a soft and comforting base.
To finish, a homemade ssamjang sauce, spicy, fermented, and aromatic, is drizzled on top right before serving. Easy to prepare and endlessly adaptable, this Korean bowl is sure to impress and bring variety to your weekly meals!
Bibimbap with Crispy Tofu & Ssamjang Sauce
Ingredients
For the rice
- 200 g sushi or short-grain rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 pinch of salt
For the crispy tofu
- 300 g firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
For the vegetables
- 1 grated carrot
- 1 small cucumber thinly sliced
- 1 handful of spinach
- 1/2 avocado sliced
- 4 radishes thinly sliced
- A few mung bean sprouts or soy sprouts
- A few crisp salad leaves (optional)
For the ssamjang-inspired sauce
- 1 tablespoon doenjang (fermented soybean paste)
- 1 tablespoon gochujang
- 1 tablespoon rice syrup or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon water or more to adjust
- 1 garlic clove (grated)
- 1 teaspoon sesame seeds
For garnish
- Chopped green onion
- Toasted sesame seeds
- Vegan kimchi (optional)
Instructions
Prepare the rice
- Rinse the rice under cold water until the water runs clear. Cook according to package instructions.
- Once cooked, mix with rice vinegar, sugar, and salt. Set aside and keep warm.
Prepare the crispy tofu
- Cut the tofu into cubes. Lightly pat dry to remove surface moisture. Coat with cornstarch.
- Heat some oil in a non-stick pan and fry the tofu over medium-high heat for 5 to 7 minutes, without stirring too much at first.
- Once crispy and golden, reduce the heat and add the soy sauce directly to the pan. Stir gently for 2 to 3 minutes until the tofu is glazed.
Make the ssamjang sauce
- Mix all the sauce ingredients in a small bowl.
- Adjust the consistency with a bit of water if needed so it’s smooth and pourable.
Prepare the vegetables
- Heat a little sesame oil in a pan. Sauté the mung bean sprouts for 2 minutes over medium heat.
- Add the spinach and stir together for another 30 seconds to 1 minute, just until wilted.
- Leave the other vegetables raw and fresh for contrast.
Assemble the bowl
- Divide the rice into two large bowls. Arrange the vegetables neatly around the edges, place the crispy tofu in the center, and drizzle with a spoonful of ssamjang sauce.
- Garnish with green onion, sesame seeds, and vegan kimchi if using.
A recipe proposed by Maison Marmite
