Korean-Style Gochujang Tofu Bibimbap
with Veggies, Rice & Kimchi
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Peanuts
- Sesame
- Gluten
- Soy
- Wheat
Dig into our exclusive KPOP Dinner Hunters collection to experience the hype, heart and heat of Korean culture. From soul warming bowls to signature K-crunches, cook your way through the range and make your dinner sing! This bibimbap comes complete with ginger-soy tofu, plus a jammy fried egg to bring it all together.
Ingredients
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
Capsicum
1 sachet
Chilli Flakes
1
Garlic
1 packet
Ginger Paste
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
gochujang
(Contains: Soy, Wheat, Gluten;)
1 packet
plant-based kimchi
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
3 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy;)
1 tbs
brown sugar
1 tbs
water (for the sauce)
2 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, finely chop garlic. • Cut japanese tofu into 2cm chunks. • In a small bowl, combine garlic, ginger paste, the soy sauce, the brown sugar and the water (for the sauce). Set aside. • In a medium bowl, combine tofu and 1/2 the ginger-soy mixture. Set aside.
• Cut carrot into thin sticks. • Thinly slice capsicum • Trim and halve green beans. TIP: If you prefer, grate the carrot so it cooks faster!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot, capsicum and green beans until just softened, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Add tofu and cook, tossing until browned, 3-4 minutes. Transfer to a second medium bowl.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. • Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Divide rice between bowls. Top with Korean-style tofu and the veggies. • Drizzle remaining ginger-soy mixture over the tofu and veggies. • Top each bowl with a fried egg and a pinch of chilli flakes (if using). • Serve with a dollop of garlic aioli. Enjoy!
