Traditional Five-Color Bibimbap
Cooking Time
Prep Time
Difficulty
Cuisine
Among the many bibimbap variations you’ll find on Maison Marmite, this one stands apart. Inspired by the Korean philosophy of the five colors (osaek), it seeks to recreate balance through flavor, texture, energy… and the elements. More than just a rice bowl with toppings, this dish becomes a celebration of harmony and a tribute to tradition.
In Korean thought, each color corresponds to a natural element, a human organ, and a principle of inner balance. White (metal), linked to the lungs, appears here as soybean sprouts. Black (water), nourishing the kidneys, is brought in through sautéed shiitake mushrooms. Red (fire), connected to the heart, comes through carrot, chili, and gochujang. Green (wood), supporting the liver, is expressed by lightly sautéed spinach. Finally, yellow (earth), associated with the spleen and stomach, is represented by golden turmeric tofu.
Each ingredient was chosen for its color, texture, and symbolic role, coming together into a bowl that’s both nourishing and vibrant. The vegetables are cooked separately to preserve their identity. The tofu is pan-fried for warmth and richness. And the gochujang sauce ties it all together with that signature spicy, fermented touch of Korean cuisine.
This bibimbap invites you to slow down, to savor every bite, and to feel the subtle connection between food and well-being. Simple to make, yet deeply symbolic, it offers a way to explore the richness of Korean culinary heritage in its most essential and balanced form.
Traditional Five-Color Bibimbap
Ingredients
For the rice:
- 200 g sushi or short-grain rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 pinch of salt
For the tofu:
- 4 to 6 slices of firm tofu
- 1/2 teaspoon turmeric
- 1 tablespoon cornstarch
- 1 garlic clove grated
- Vegetable oil
For the vegetables:
- 1 handful of soybean sprouts
- 4 to 5 shiitake mushrooms dried or fresh, thinly sliced
- 1 grated carrot
- 1 small red chili pepper thinly sliced
- A few handfuls of fresh spinach
- Toasted sesame oil
For the gochujang sauce:
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice syrup or maple syrup
- 1 teaspoon toasted sesame oil
- 1 garlic clove grated
To serve:
- Vegan kimchi optional
- Chopped green onion
- Toasted sesame seeds
Instructions
Prepare the rice:
- Rinse the rice under cold water until the water runs clear. Cook it according to package instructions.
- Once cooked, season with rice vinegar, sugar, and a pinch of salt. Keep warm.
Prepare the yellow tofu:
- In a bowl, toss the tofu slices with turmeric, then coat them with cornstarch.
- Heat a drizzle of oil in a pan, add the grated garlic, then cook the tofu slices for 3 to 5 minutes on each side until golden and crispy. Lightly season with salt.
Prepare the vegetables:
- In a large pan with a drizzle of sesame oil, sauté the sliced shiitake mushrooms for a few minutes. Add a splash of soy sauce and continue cooking for another 3 to 4 minutes.
- Push them to one side of the pan, add the soybean sprouts and sauté for 2 minutes.
- Then add the spinach and cook for 30 seconds to 1 minute with a pinch of salt.
- Keep each vegetable separate to preserve color and texture.
- Leave the grated carrot and chili raw for a fresh, crisp contrast.
Prepare the gochujang sauce:
- In a small bowl, mix all the sauce ingredients until smooth and well combined.
Assemble the bowls:
- Divide the warm rice between two large bowls. Arrange the toppings around the rice, keeping the colors distinct: yellow tofu, soybean sprouts, shiitake, carrot, chili, and spinach.
- Add a spoonful of gochujang sauce in the center or on the side.
- Garnish with kimchi (if using), toasted sesame seeds, chopped green onion, and a drizzle of sesame oil.
A recipe proposed by Maison Marmite
