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Bibimbap with Crispy Tofu & Ssamjang Sauce

Inspired by Korean culinary art, this modern bibimbap offers a fresh take on tradition, combining vibrant vegetables, crispy textures, and a flavorful ssamjang sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main course
Cuisine Korean
Servings 2 servings

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.
Keyword Bowl, Tofu
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A recipe proposed by Maison Marmite