Vegetarian Bibimbap

Name: Vegetarian Bibimbap
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 recipe Crispy Tofu; 3 tablespoons low sodium soy sauce (divided (use gluten free if desired)); 2 tablespoons honey (divided); 3 tablespoons sesame oil (divided); 6 cups kale (chopped; or other greens of your choice); 1 cup bean sprouts (heaping); 3 teaspoons minced garlic ((about 4 cloves, divided)); 1 tablespoon extra virgin olive oil (divided); 4 g reen onions (thinly sliced (white and green parts divided)); 4 ounces shiitake mushrooms (sliced thin); 3 carrots (cut into matchsticks); 4 eggs; 2 cups cooked quinoa ((about 2/3 cup dry)); 2 tablespoons toasted sesame seeds; 3 tablespoons gochujang* (Korean chili pepper paste)

The BEST vegetarian bibimbap recipe (Korean mixed rice) with crispy tofu and quinoa is easy, flavorful, and completely customizable.

⏱️ 50 menit 🔪 Persiapan: 20 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

4 porsi

1 recipe Crispy Tofu
3 tablespoons low sodium soy sauce (divided (use gluten free if desired))
2 tablespoons honey (divided)
3 tablespoons sesame oil (divided)
6 cups kale (chopped; or other greens of your choice)
1 cup bean sprouts (heaping)
3 teaspoons minced garlic ((about 4 cloves, divided))
1 tablespoon extra virgin olive oil (divided)
4 g reen onions (thinly sliced (white and green parts divided))
4 ounces shiitake mushrooms (sliced thin)
3 carrots (cut into matchsticks)
4 eggs
2 cups cooked quinoa ((about 2/3 cup dry))
2 tablespoons toasted sesame seeds
3 tablespoons gochujang* (Korean chili pepper paste)

Langkah-langkah

Prepare the Crispy Tofu as directed in the recipe. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil. Toss with cooked tofu and set aside.
Set out 4 bowls for the cooked vegetables. Bring a large pot of water to a boil. Add chopped kale and cook for 3 minutes, until crisp-tender. Remove from the water, squeeze dry, and place in one of the prepared bowls. Toss with 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon minced garlic. Set aside. 
Refill pot with fresh water and return to boil. Add bean sprouts and cook until tender and slightly translucent, 2-3 minutes. Remove to a bowl, toss with 1/2 teaspoon soy sauce. Set aside.
Heat 2 teaspoons olive oil in a large skillet. Add white parts of the green onions, 1 teaspoon garlic, and mushrooms. Sautee for 4 minutes, until the mushrooms are tender. Toss with 1 teaspoon soy sauce and remove to one of the prepared bowls.
In the same skillet, heat the remaining teaspoon of olive oil. Add carrots, the remaining 2 teaspoons sesame oil, and the remaining teaspoon minced garlic. Sauté 2-3 minutes, until slightly tender. Remove to final bowl.
Just before serving, heat a lightly oiled skillet over medium heat. Fry the eggs sunny side up.
In a small bowl, stir together the chili pepper paste and the remaining tablespoon of honey.
To serve: Place cooked quinoa in the bottom of the bowl. Then top with small mounds of tofu, kale, mushrooms, carrots, and bean sprouts. Top with toasted sesame seeds, a fried egg, and the green tops of the green onions. Serve with the chili bean paste.