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Traditional Five-Color Bibimbap

This bibimbap invites you to slow down, to savor every bite, and to feel the subtle connection between food and well-being.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 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 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.
Keyword Tofu, Traditional food
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A recipe proposed by Maison Marmite