Bibimbap-style rice bowl with spinach and gochujang

Method

1. Drain the tofu, wrap it in a clean tea towel and press it under a heavy pan for 10 minutes. Cut it into 1.5 cm cubes.
2. Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover, cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
3. For the sauce, mix the gochujang with the rice vinegar and 2 tbsp water in a small bowl. Crush the garlic, cut the carrots into thin matchsticks, slice the mushrooms and cut the cucumber into thin half-moons.
4. Heat 1 tbsp of the sesame oil in a large non-stick frying pan over a high heat. Fry the tofu for 6 to 8 minutes until golden on most sides, adding half the tamari for the last minute. Tip onto a plate.
5. In the same pan, cook the mushrooms for 5 minutes until browned, then add the garlic for 30 seconds and move them to the plate. Cook the carrots for 2 minutes, then put them on the plate too.
6. Put the spinach in the empty pan with the remaining 1 tbsp sesame oil and the rest of the tamari and turn it for 1 minute until wilted.
7. Fluff the rice and divide it between two bowls. Arrange the tofu, mushrooms, carrot, spinach and cucumber in sections on top, spoon over the gochujang sauce, scatter with sesame seeds and mix everything together as you eat.

Tip Keep the vegetables in separate sections, as the bowl looks better and everyone can mix to taste. Go easy on the sauce if your gochujang is hot.

Photo made with AI.

From Nosha · nosha.app