Bibimbap by @fitgreenmind

40 min
Medium

4 servings

🍚

300 g

Rice

πŸ’§

720 ml

Water

πŸ§‚

0.3 g

Salt

πŸ₯•

300 g

Carrots

πŸ„

400 g

Mushrooms

πŸ₯¬

200 g

Chard

πŸ›’οΈ

1 tbsp

Oil

πŸ₯’

150 g

Cucumber

πŸ₯’

1 tbsp

Soy Sauce

🍯

15 ml

Agave

🍢

15 ml

Vinegar

🌢️

2 g

Chili Flakes

🧊

200 g

Firm Tofu

πŸ«™

30 ml

Sesame Oil

πŸ§‚

2 tbsp

Soy Sauce

πŸ§„

6 g

Garlic

🌢️

30 g

Gochujang

πŸ›’οΈ

1 tbsp

Sesame Oil

πŸ’§

1 tbsp

Water

🍬

13 g

Sugar

🍢

1 tsp

Vinegar

πŸ§„

1.5 g

Garlic Powder

🌰

9 g

Sesame Seeds

Preparation Steps

  1. Step 1/16

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

    rice
    water
    πŸ₯£mixing bowl
    πŸ₯›measuring cup

  2. Step 2/16

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

    rice
    water
    salt
    πŸ₯„wooden spoon
    πŸ₯›measuring cup

  3. Step 3/16

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

    rice
    πŸ₯„wooden spoon

  4. Step 4/16

    Finely chop the carrots, mushrooms, and chard.

    carrots
    mushrooms
    chard
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  5. Step 5/16

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

    frying oil
    πŸ₯„measuring spoons

  6. Step 6/16

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

    carrots
    mushrooms
    chard
    🍴spatula

  7. Step 7/16

    Slice the half cucumber into thin matchsticks.

    cucumber
    πŸ”ͺchef's knife
    πŸͺ΅cutting 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.

    cucumber
    soy sauce
    agave syrup
    vinegar
    chili flakes
    πŸ₯£mixing bowl
    πŸ₯„wooden spoon
    πŸ₯„measuring spoons

  9. Step 9/16

    Cut 200 g firm tofu into bite-size cubes.

    firm tofu
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  10. Step 10/16

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

    firm tofu
    sesame oil
    soy sauce
    garlic
    πŸ₯£mixing bowl
    πŸ₯„wooden spoon
    πŸ₯„measuring spoons

  11. Step 11/16

    Marinate the tofu mixture for 30 minutes.

    firm tofu
    πŸ₯£mixing bowl

  12. Step 12/16

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

    firm tofu
    🍴spatula

  13. Step 13/16

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

    gochujang
    sesame oil
    water
    sugar
    vinegar
    garlic powder
    sesame seeds
    πŸ₯£mixing bowl
    πŸ₯„wooden spoon
    πŸ₯„measuring spoons

  14. Step 14/16

    Divide the cooked rice among 4 serving bowls.

    rice
    πŸ₯£serving bowls
    πŸ₯„wooden spoon

  15. Step 15/16

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

    carrots
    mushrooms
    chard
    cucumber
    firm tofu
    πŸ₯£serving bowls

  16. Step 16/16

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

    gochujang
    πŸ₯£serving bowls
    πŸ₯„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

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Vegan, 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: 1100Β΅g RAE, Vitamin C: 19mg, Vitamin K: 260Β΅g, Folate: 115Β΅g DFE

Preparation

Time Information

Preparation

40 minutes

Overall

40 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

stovetop

Type

Type

Type Of Dish

Main Course, Rice Bowl

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)