Name: Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 300 g sushi rice; 200 g spinach; 2 carrots (julienned); 200 g bean sprouts; 200 g shiitake (in slices ); 1 courgette (cut into cubes); 3 tbsp sesame oil; 375 g tofu (diced); 1 tbsp soy sauce; sesame seeds; 4 tbsp pickled vegetables (e.g. radish) or plant-based kimchi (optional); salt; 4 tbsp gochujang (Korean chilli paste); 2 tbsp sesame oil; 1 tbsp vinegar; 3 cloves garlic (finely chopped)

Ingredients

Servings: 4

300 g

sushi rice
200 g

spinach
2

carrots julienned
200 g

bean sprouts
200 g

shiitake in slices
1

courgette cut into cubes
3 tbsp

sesame oil
375 g

tofu diced
1 tbsp

soy sauce
sesame seeds
4 tbsp

pickled vegetables (e.g. radish) or plant-based kimchi optional
salt

For the bibimbap-gochujang sauce

4 tbsp

gochujang (Korean chili paste)
2 tbsp

sesame oil
1 tbsp

vinegar
3 cloves

garlic finely chopped

Instructions

Prepare the sushi rice according to the instructions on the packaging.
Heat some oil in a shallow pan and stir-fry all the vegetables (spinach, carrot, courgette, shiitake and beansprouts) separately, one by one. Season them with a little sesame oil and salt.
Heat some oil in a wok and fry the tofu until it is golden brown on all sides. Season with a splash of soy sauce.
Mix the ingredients for the gochujang sauce until smooth.
Distribute the rice over the plates, followed by all the vegetables and optional toppings and garnish with the sesame seeds. Now distribute the gochujang sauce over the plates and enjoy!