Kimchi Bibimbap

Recipe for Kimchi Bibimbap adapted from The Healthy Probiotic Power Diet by R.J. Ruppenthal

Serves two

Ingredients:

  • About 4 Tbsp of sesame oil or vegetable oil for cooking
  • For the marinated tofu:
    • 1 14oz tub tofu, cut into cubes, after squeezing out the water
    • 2 Tbsp soy sauce
    • 1 Tbsp rice vinegar
    • 1 Tbsp mirin or sweet rice wine
    • 1/2 tsp brown sugar
    • 2 cloves garlic chopped fine
    • 1/2 inch piece of ginger, grated
    • 1/2 tsp chili sauce (alternately soak 2 long red chilies in warm water for 10 mins and chop)
    • 2 Tbsp sesame oil
  • Vegetables:
    • 1 medium onion, sliced long
    • 8 oz mushrooms (shiitake or button), sliced
    • 2 cups greens (spinach or kale or any other), chopped
    • 2 medium carrots, cut in to thin strips
  • 1 cup cooked rice
  • 1/2 cup kimchi (any kind)
  • 2 eggs (plus water and 1 Tbsp of white vinegar if you plan to poach)
  • 1 Tbsp white sesame seeds, for garnish
  • 2 Tbsp toasted sesame oil, for drizzling

Method:

  • Marinated tofu: Whisk all the ingredients for the marinade. Add the tofu and shake to coat evenly and refrigerate overnight or atleast for a few hours
  • Add 1 Tbsp of oil and pan fry the marinated tofu and set aside
  • Add more oil as needed and one at a time, saute the onion, mushrooms, carrots and greens and set aside separately
  • Next heat up the cooked rice a bit and add the kimchi and mix. Set aside
  • Poach the 2 eggs or fry them in a little bit of oil. I prefer to poach. To poach the egg: Heat about a cup water in a pan until boiling and add a tablespoon of white vinegar optionally. Break one egg in to a cup and slowly slide it in to the boiling water without breaking it. Do the same with the other egg. Lower the heat and close the pan with a lid for 5 mins. Check if the yolk has set unless you like it runny and if not, cook for an extra minute or two. Remove the eggs with a slotted spoon
  • Assemble the kimchi bibimbap:
    • Divide the rice-kimchi mixture into 2 bowls
    • Divide all the vegetables and tofu into two parts and separately them on top of the rice and drizzle with about a tablespoon of toasted sesame oil
    • Top with the poached (or fried) egg
    • Sprinkle with sesame seeds
    • Top with gochujang as per individual preference, mix it all up with a spoon and eat