Bibimbap with tofu & pickled vegetables

Name: Bibimbap with tofu & pickled vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 6 Tbsps apple cider vinegar; 500 milliliters cups black rice; 1 Tbsp sesame seeds, black or white; 2 carrots, cut into thin sticks; 1 inches fresh chilli, minced; 1 larges cucumber; 4 servings Quick-Pickled Cucumber; 4 servings quick pickled cucumber, recipe below; 1 daikon radish, cut into thin sticks; 4 eggs, fried sunny-side-up; 2 inches (5 cm) fresh ginger, grated; 59 milliliters (1/2 dl) gochujang (Korean chili & soy bean sauce); 2 limes, juice; 118 milliliters kimchi, store-bought or homemade (spicy fermented cabbage); 1 ripe mango, thinly sliced; 1 large handful mung bean sprouts; 200 grams oyster or shitake mushroom, sliced; 2 sheets nori sheets, cut into thin strips; 4 servings How to cook black rice; 1 Tbsp runny honey; 1 pinch a of salt; 1 Tbsp sesame oil; 200 grams fresh spinach; 4 servings ginger marinated tofu, recipe below; 4 servings Ginger Marinated Tofu; 200 grams firm tofu; 4 servings Vegetarian Bibimbap; 4 Tbsps water; 9 Aug; 4 servings Bibimbap with tofu & pickled vegetables

The recipe Bibimbap with tofu & pickled vegetables could satisfy your Korean craving in approximately 45 minutes. This recipe serves 4. This recipe covers 52% of your daily requirements of vitamins and minerals. One portion of this dish contains about 40g of protein, 21g of fat, and a total of 869 calories. Several people really liked this main course. Head to the store and pick up google, aug, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Preparing Bibimbap Ingredients: Start by making the marinated tofu, the quick-pickled cucumber and then cook the rice.

Ingredients you will need

Cucumber

Rice

Tofu

Cut the carrots and daikon into very thin sticks, then slice the mango and cut the nori into thin strips. Set aside in separate bowls.

Ingredients you will need

Carrot

Daikon Radish

Mango

Nori

Equipment you will use

Bowl

Add olive oil to a large frying pan on medium heat, add the spinach and let cook for a few minutes, stirring occasionally. When done, transfer to a bowland set aside. Wipe the frying pan clean, add a dash of olive oil then fry the mushrooms on medium heat for 7-8 minutes, stirring occasionally. When done, transfer to a bowland set aside. Wipe the pan clean again,then fry the eggs on one side on low heat, you want to keep the yolk loose.Assembling Bibimbap: You can either make 1 very large bowl or 4 smaller bowls.

Ingredients you will need

Mushrooms

Olive Oil

Spinach

Egg

Egg Yolk

Equipment you will use

Frying Pan

Bowl

Place the rice in a bowl, then place tofu, carrots, daikon, mango, nori, cucumber, mushroom, kimchi, spinach, sprouts in small portions around the rice, sprinkle with sesame seeds and top with an egg and a dollop of Gochujang sauce. Stir around, using your chopsticks, before eating.Enjoy!Share

Ingredients you will need

Sesame Seeds

Gochujang

Cucumber

Mushrooms

Carrot

Spinach

Sprouts

Daikon Radish

Kimchi

Mango

Sauce

Nori

Rice

Tofu

Egg

Equipment you will use

Chopsticks

Bowl

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Google

Bowl

Frying Pan

Chopsticks

Ingredients

Servings:

6Tbsps

apple cider vinegar 500milliliters

cups black rice 1Tbsp

sesame seeds, black or white 2

carrots, cut into thin sticks 1inches

fresh chilli, minced 1larges

cucumber 4servings

Quick-Pickled Cucumber 4servings

quick pickled cucumber, recipe below 1

daikon radish, cut into thin sticks 4

eggs, fried sunny-side-up 2inches

(5 cm) fresh ginger, grated 59milliliters

(1/2 dl) gochujang (Korean chili & soy bean sauce)2

limes, juice 118milliliters

kimchi, store-bought or homemade (spicy fermented cabbage)1

ripe mango, thinly sliced 1large handful

mung bean sprouts 200grams

oyster or shitake mushroom, sliced 2sheets

nori sheets, cut into thin strips 4servings

How to cook black rice 1Tbsp

runny honey 1pinch

a of salt 1Tbsp

sesame oil 200grams

fresh spinach 4servings

ginger marinated tofu, recipe below 4servings

Ginger Marinated Tofu 200grams

firm tofu 4servings

Vegetarian Bibimbap 4Tbsps

water 9

Aug 4servings

Bibimbap with tofu & pickled vegetables 4servings

This entry was written by Green Kitchen Stories, posted on Aug '12 at 00:28, filed under Asian, Dinner. Bookmark the permalink. Follow any comments here with the RSS feed for this post 1can

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Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Korean on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.