Gochujang Tofu Bibimbap Bowl

• Jasmine Rice(250 g)
• Tofu(400 g)
• Eggs(4)
• Carrot(2)
• Spinach(200 g)
• Mushroom(250 g)
• Cucumber(1)
• Garlic(3 cloves)
• Gochujang paste(2 tbsp)
• Soy sauce(3 tbsp)
• Honey(1 tbsp)
• Sesame oil(2 tbsp)
• Vegetable oil(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame seeds(2 tsp)
• Spring Onion(3)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook until tender.

   ~15 min

2. 2

   Meanwhile, pat {Tofu} dry and cut into bite-size pieces. Julienne {Carrot}, slice {Mushroom}, thinly slice {Scallions}, mince {Garlic}, and slice {Cucumber}. In a small bowl, mix {Gochujang paste}, {Soy sauce}, {Honey}, and half the {Sesame oil}.

   ~15 min

3. 3

   Heat {Vegetable oil} in a large frying pan. Cook the {Tofu} until lightly golden, then add the gochujang sauce and toss until glossy and sticky. Transfer to a plate.

   ~6 min

4. 4

   In the same pan, add the remaining {Sesame oil}. Cook {Mushroom} with half the {Garlic}, a pinch of {Salt}, and {Black pepper} until softened. Add {Carrot} and cook briefly, then add {Spinach} and the remaining {Garlic} just until wilted. Toss {Cucumber} with {Rice Vinegar}.

   ~6 min

5. 5

   Wipe out the pan if needed. Fry the {Eggs} in a little oil from the pan until the whites are set and the edges are golden and crisp.

   ~4 min

6. 6

   Divide the rice between bowls. Arrange the vegetables and gochujang tofu over the rice, top each bowl with a crispy egg, and finish with {Sesame seeds} and {Scallions}.

   ~1 min