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