Bibimbap by @fitgreenmind

โ‰ˆ 1h5

4 servings

๐Ÿš

300 g

Rice

๐Ÿ’ง

730 ml

Water

๐Ÿง‚

0.3 g

Salt

๐Ÿฅ•

300 g

Carrots

๐Ÿ„

400 g

Mushrooms

๐Ÿฅฌ

200 g

Chard

๐Ÿซ—

1 tbsp

Oil

๐Ÿฅ’

150 g

Cucumber

๐Ÿฅข

3 tbsp

Soy sauce

๐Ÿฌ

15 ml

Agave

๐Ÿถ

20 ml

Vinegar

๐ŸŒถ๏ธ

2 g

Chili flakes

๐Ÿซ˜

200 g

Firm tofu

๐Ÿซ—

45 ml

Sesame oil

๐Ÿง„

6 g

Garlic

๐ŸŒถ๏ธ

30 g

Gochujang

๐Ÿฌ

13 g

Sugar

๐Ÿง„

1.5 g

Garlic powder

๐ŸŒฑ

9 g

Sesame seeds

  1. Rinse
    • rice
    • water

    Rinse 300 g rice under cold water until the water runs mostly clear.

  2. Combine
    • rice
    • water
    • salt

    Combine the rinsed rice, 720 ml water, and a pinch of salt in a pot.

  3. Cook
    • rice

    Cook the rice over low heat until tender and fluffy, about 15 to 20 minutes.

  4. Chop
    • carrots
    • mushrooms
    • chard

    Finely chop the carrots, mushrooms, and chard.

  5. Heat
    • frying oil

    Heat 1 tbsp frying oil in a pan over medium-high heat.

  6. Fry
    • carrots
    • mushrooms
    • chard

    Fry the carrots, mushrooms, and chard until tender and lightly browned, about 6 to 8 minutes.

  7. Slice
    • cucumber

    Slice the half cucumber into thin matchsticks.

  8. Mix
    • cucumber
    • soy sauce
    • agave syrup

    Mix the cucumber with 1 tbsp soy sauce, 1 tbsp agave syrup, 2 tsp vinegar, and 1 tsp chili flakes.

  9. Cut
    • firm tofu

    Cut 200 g firm tofu into bite-size cubes.

  10. Mix
    • firm tofu
    • sesame oil
    • soy sauce

    Mix tofu with 1 tbsp sesame oil, 2 tbsp soy sauce, and 2 minced garlic cloves.

  11. Marinate
    • firm tofu

    Marinate the tofu mixture for 30 minutes.

  12. Fry
    • firm tofu

    Fry the marinated tofu over medium-high heat until browned, about 4 to 5 minutes.

  13. Mix
    • gochujang
    • sesame oil
    • water

    Mix gochujang, 1 tbsp sesame oil, 1 tbsp water, sugar, 1 tsp vinegar, garlic powder, and sesame seeds.

  14. Divide
    • rice

    Divide the cooked rice among 4 serving bowls.

  15. Arrange
    • carrots
    • mushrooms
    • chard

    Arrange the cooked vegetables, cucumber mixture, and tofu over the rice.

  16. Spoon
    • gochujang

    Spoon the gochujang sauce over each bowl and mix before eating.

Bibimbap by @fitgreenmind

โ‰ˆ 1h5

4 servings

๐Ÿš

300 g

Rice

๐Ÿ’ง

730 ml

Water

๐Ÿง‚

0.3 g

Salt

๐Ÿฅ•

300 g

Carrots

๐Ÿ„

400 g

Mushrooms

๐Ÿฅฌ

200 g

Chard

๐Ÿซ—

1 tbsp

Oil

๐Ÿฅ’

150 g

Cucumber

๐Ÿฅข

3 tbsp

Soy sauce

๐Ÿฌ

15 ml

Agave

๐Ÿถ

20 ml

Vinegar

๐ŸŒถ๏ธ

2 g

Chili flakes

๐Ÿซ˜

200 g

Firm tofu

๐Ÿซ—

45 ml

Sesame oil

๐Ÿง„

6 g

Garlic

๐ŸŒถ๏ธ

30 g

Gochujang

๐Ÿฌ

13 g

Sugar

๐Ÿง„

1.5 g

Garlic powder

๐ŸŒฑ

9 g

Sesame seeds

Preparation Steps

  1. Step 1/16

    Rinse 300 g rice under cold water until the water runs mostly clear.

    ๐Ÿšrice
    ๐Ÿ’งwater
    ๐Ÿฅฃmixing bowl
    ๐Ÿฅ„measuring cup

  2. Step 2/16

    Combine the rinsed rice, 720 ml water, and a pinch of salt in a pot.

    ๐Ÿšrice
    ๐Ÿ’งwater
    ๐Ÿง‚salt
    ๐Ÿฅ„wooden spoon
    ๐Ÿฅ„measuring cup

  3. Step 3/16

    Cook the rice over low heat until tender and fluffy, about 15 to 20 minutes.

    ๐Ÿšrice
    ๐Ÿฅ„wooden spoon

  4. Step 4/16

    Finely chop the carrots, mushrooms, and chard.

    ๐Ÿฅ•carrots
    ๐Ÿ„mushrooms
    ๐Ÿฅฌchard
    ๐Ÿ”ชchef's knife
    ๐Ÿชตcutting board

  5. Step 5/16

    Heat 1 tbsp frying oil in a pan over medium-high heat.

    ๐Ÿซ—frying oil
    ๐Ÿฅ„measuring spoons

  6. Step 6/16

    Fry the carrots, mushrooms, and chard until tender and lightly browned, about 6 to 8 minutes.

    ๐Ÿฅ•carrots
    ๐Ÿ„mushrooms
    ๐Ÿฅฌchard
    ๐Ÿฅ„spatula

  7. Step 7/16

    Slice the half cucumber into thin matchsticks.

    ๐Ÿฅ’cucumber
    ๐Ÿ”ชchef's knife
    ๐Ÿชตcutting board

  8. Step 8/16

    Mix the cucumber with 1 tbsp soy sauce, 1 tbsp agave syrup, 2 tsp vinegar, and 1 tsp chili flakes.

    ๐Ÿฅ’cucumber
    ๐Ÿฅขsoy sauce
    ๐Ÿฏagave syrup
    ๐Ÿถvinegar
    ๐ŸŒถ๏ธchili flakes
    ๐Ÿฅฃmixing bowl
    ๐Ÿฅ„wooden spoon
    ๐Ÿฅ„measuring spoons

  9. Step 9/16

    Cut 200 g firm tofu into bite-size cubes.

    ๐Ÿซ˜firm tofu
    ๐Ÿ”ชchef's knife
    ๐Ÿชตcutting board

  10. Step 10/16

    Mix tofu with 1 tbsp sesame oil, 2 tbsp soy sauce, and 2 minced garlic cloves.

    ๐Ÿซ˜firm tofu
    ๐Ÿซ—sesame oil
    ๐Ÿฅขsoy sauce
    ๐Ÿง„garlic
    ๐Ÿฅฃmixing bowl
    ๐Ÿฅ„wooden spoon
    ๐Ÿฅ„measuring spoons

  11. Step 11/16

    Marinate the tofu mixture for 30 minutes.

    ๐Ÿซ˜firm tofu
    ๐Ÿฅฃmixing bowl

  12. Step 12/16

    Fry the marinated tofu over medium-high heat until browned, about 4 to 5 minutes.

    ๐Ÿซ˜firm tofu
    ๐Ÿฅ„spatula

  13. Step 13/16

    Mix gochujang, 1 tbsp sesame oil, 1 tbsp water, sugar, 1 tsp vinegar, garlic powder, and sesame seeds.

    ๐ŸŒถ๏ธgochujang
    ๐Ÿซ—sesame oil
    ๐Ÿ’งwater
    ๐Ÿฌsugar
    ๐Ÿถvinegar
    ๐Ÿง„garlic powder
    ๐ŸŒฑsesame seeds
    ๐Ÿฅฃmixing bowl
    ๐Ÿฅ„wooden spoon
    ๐Ÿฅ„measuring spoons

  14. Step 14/16

    Divide the cooked rice among 4 serving bowls.

    ๐Ÿšrice
    ๐Ÿฅฃserving bowls
    ๐Ÿฅ„wooden spoon

  15. Step 15/16

    Arrange the cooked vegetables, cucumber mixture, and tofu over the rice.

    ๐Ÿฅ•carrots
    ๐Ÿ„mushrooms
    ๐Ÿฅฌchard
    ๐Ÿฅ’cucumber
    ๐Ÿซ˜firm tofu
    ๐Ÿฅฃserving bowls

  16. Step 16/16

    Spoon the gochujang sauce over each bowl and mix before eating.

    ๐ŸŒถ๏ธgochujang
    ๐Ÿฅฃserving bowls
    ๐Ÿฅ„wooden spoon

Composition

Ingredients

Types

Grains, Liquids, Seasonings, Vegetables, Fungi, Condiments, Spices, Plant Protein, Oils, Fermented Foods, Sweeteners, Seeds

Ingredients

Rice, Water, Salt, Carrots, Mushrooms, Chard, Oil, Cucumber, Soy sauce, Agave, Vinegar, Chili flakes, Firm tofu, Sesame oil, Garlic, Gochujang, Sugar, Garlic powder, Sesame seeds

Notes

Rice (1 part, washed), Water (2 parts, for cooking rice, for sauce), Carrots (large), Chard (or spinach), Oil (for frying vegetables), Soy sauce (for cucumber mix), Vinegar (for cucumber mix, for sauce), Sesame oil (for tofu marinade, for sauce), Garlic (minced, for tofu marinade), Sugar (for sauce), Garlic powder (for sauce), Sesame seeds (for sauce)

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

525 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 78g, Fat: 16g, Fiber: 8g, Sugar: 11g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 6.2mg, Potassium: 900mg, Sodium: 1190mg, Magnesium: 100mg

Vitamins

Vitamin A: 1100ยตg RAE, Vitamin C: 19mg, Vitamin K: 260ยตg, Folate: 115ยตg DFE

Preparation

Time Information

Preparation

40 minutes

Cooking

25 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, measuring cup, wooden spoon, spatula, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Fluffy, Tender, Crisp, Juicy, Chewy

Flavors

Savory, Spicy, Sweet, Tangy, Umami, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked rice or tofu out longer than 2 hours), fridge : 3 days (Store components separately in airtight containers,Cool cooked rice quickly before refrigerating,Keep sauce in a separate sealed container), freezer : 1 month (Freeze cooked rice and tofu separately,Do not freeze fresh cucumber topping,Thaw overnight in the refrigerator)