Bibimbap (Mixed Rice with Tofu)

Ingredients

• 4 cups Cooked rice
• 1 block Firm tofu, pressed and cubed
• 2 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Sesame oil
• 2 cloves Garlic, minced
• 5 oz Spinach
• 1 cup Carrots, julienned
• 1 cup Bean sprouts
• 1 cup Shiitake mushrooms, sliced
• 4 large Egg, fried (optional)
• 1/4 cup Gochujang sauce
• 1 tbsp Sesame seeds

Instructions

1. 1Bring a medium pot of water to a boil over high heat (212°F / 100°C). Add the 5 oz of spinach and blanch for 30-60 seconds until bright green and wilted; immediately transfer to an ice bath, then squeeze out excess water. In the same boiling water, blanch the 1 cup of bean sprouts for 1-2 minutes until tender-crisp; drain and rinse with cold water. Julienne the 1 cup of carrots.
2. 2Slice the 1 cup of shiitake mushrooms. Heat a large skillet (e.g., 12-inch) over medium-high heat (350-375°F / 175-190°C). Add the sliced 1 cup of shiitake mushrooms and sauté for 5-7 minutes, stirring occasionally, until softened and lightly browned. Remove from skillet and set aside.
3. 3Cut the 1 block of pressed firm tofu into 1/2-inch cubes. In a medium bowl, combine the cubed 1 block of tofu with the 2 tbsp of tamari (for gluten-free), the 1 tbsp of sesame oil, and the 2 cloves of minced garlic; let marinate for 10 minutes. Heat the same large skillet over medium-high heat (350-375°F / 175-190°C), add the marinated tofu, and pan-fry for 3-5 minutes per side until golden brown and slightly crispy. Remove from skillet and set aside.
4. 4If using, heat a small non-stick skillet over medium heat (300-325°F / 150-160°C). Crack each of the 4 large eggs into the pan and fry for 2-3 minutes, until the whites are set and the yolk is to your desired doneness.
5. 5Divide the 4 cups of cooked rice evenly among 4 serving bowls. Artfully arrange the blanched 5 oz of spinach, julienned 1 cup of carrots, blanched 1 cup of bean sprouts, sautéed 1 cup of shiitake mushrooms, and pan-fried 1 block of tofu on top of the rice in separate sections.
6. 6Top each bowl with one of the 4 large fried eggs (if using). Drizzle each bowl with the 1/4 cup of gochujang sauce, distributing it evenly, and sprinkle with the 1 tbsp of sesame seeds. Serve immediately.

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