Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce, you don’t have to be a vegetarian to enjoy this recipe!

One time, I spent 11 hours in South Korea. Technically, it was a layover, but I left the airport to crash in a hotel for a few hours, so I think it counts for something.

Tragically, I didn’t have the chance to eat anything while I was there, but that doesn’t stop me from eating plenty of Korean food here in Portland, and whipping up a few recipes of my own from time to time.

Bibimbap is one of my favorite Korean dishes, for a few reasons:

First, I love anything that is served in a bowl. I’m a total sucker for toppings, and I love enjoying a variety of flavors and textures in every bite.

Second, I love that it is easily made vegetarian by swapping out meat for tofu. I love the way the tofu tastes smothered in the gochujang sauce!

Finally, I love it because it’s a fun way to enjoy a meal with a group of people. Just give everyone a bowl with rice, tofu, and a fried egg, then let them all build their own bowl from the variety of toppings on the table. Voila!

April is National Soyfoods Month, so when House Foods reached out to me about sponsoring a post on The Wanderlust Kitchen, I jumped at the opportunity for an excuse to eat more tofu. I’ve been buying House Foods’ organic tofu for ages, so I already knew that the quality, texture, and flavor would be just right for a Korean Bibimbap recipe.

Now, I can’t lie to you about this recipe: it requires a bit of work. There’s nothing particularly challenging or difficult about the recipe, but each of the components takes a few minutes of prep time to get it table-ready.

The most work involved is the slicing and dicing of the ingredients. If you can enlist some help from a designated sous-chef, you’re already halfway there. I don’t trust my cats with knives, so I do it all myself.

My favorite part is cracking open that egg and letting the yolk swirl into the rice, tofu, and gochujang sauce. It is HEAVENLY, I tell you. Heavenly!

Well, what are you waiting for?

Here’s Your Recipe!

Vegetarian Korean Bibimbap Bowls

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Prep time 40 mins
Cook time 20 mins
Total time 1 hour
Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce, you don't have to be a vegetarian to enjoy this recipe!
Author: The Wanderlust Kitchen Serves: 4 servings
Ingredients For the Pickled Vegetables

• 1 cup daikon radish matchsticks
• 1 cup carrot matchsticks
• ¼ teaspoon salt
• 1 teaspoon sugar
• ⅓ cup rice vinegar
• ⅓ cup warm water

For the Tofu

• 1 (12-ounce) package House Foods Extra Firm Tofu, sliced into bite-sized pieces
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil, divided

For the Cucumbers

• 1 cup thinly sliced English (or other seedless) cucumber
• ½ teaspoon sesame oil
• ⅛ teaspoon toasted sesame seeds

For the Mushrooms

• 4 ounces brown mushrooms, sliced
• 1 tablespoon vegetable oil

For the Spinach

• 6 cups baby spinach leaves
• 2 teaspoons vegetable oil
• ½ teaspoon finely minced garlic
• ½ teaspoon sesame oil
• ⅛ teaspoon toasted sesame seeds
• 1 scallion, finely minced

For the Bibimbap Sauce

• 2 tablespoons gochujang
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 2 teaspoons water
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame seeds

For the Bibimbap Bowls

• 4 cups cooked jasmine rice
• 4 eggs, fried
• 1 cup bean sprouts

Instructions Pickled Vegetables:

1. Prepare the pickled vegetables by combining the daikon, carrot, salt, sugar, vinegar, and warm water in a large glass container with lid. Shake well to dissolve the salt and sugar. Set aside to pickle (at least 10-15 minutes).

Tofu:

1. Arrange the sliced tofu between two double-layers of paper towels. Gently press the tofu to absorb excess liquid. Use a fresh paper towel to pat the exterior of the tofu dry. Combine the soy sauce and cornstarch in a small bowl and whisk until combined. Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat. Toss half of the tofu pieces in the soy sauce and cornstarch mixture, then immediately transfer to the hot pan and fry for 1-2 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain. Repeat with remaining tablespoon of oil and second half of tofu.

Cucumbers:

1. Squeeze the excess moisture out of the cucumbers using a paper towel. Toss the cucumbers with the sesame oil and toasted sesame seeds. Set aside.

Mushrooms:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook in a single layer until golden brown, about 2-3 minutes per side. Set aside.

Spinach:

1. Heat 2 teaspoons of oil in a large skillet over medium-heat. Add the spinach leaves and saute for 1-2 minutes, until wilted. Immediately rinse the spinach with cool water. Use your hands to squeeze out excess liquid, until the spinach feels dry. Toss the spinach with the minced garlic, sesame oil, sesame seeds, and scallion.

Bibimbap Sauce:

1. Prepare the sauce by whisking together the gochujang, honey, sesame oil, water, rice vinegar, and sesame seeds in a small bowl.

Bibimbap Bowls:

1. Place 1 cup rice into four separate serving bowls. Top with one quarter of the fried tofu and one fried egg each. Serve with prepared toppings (pickled vegetables, cucumber, mushrooms, spinach, bean sprouts, and sauce) and allow guests to build their own bowls to his or her liking.

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THANK YOU, House Foods, for supporting The Wanderlust Kitchen by sponsoring this recipe!

The post Vegetarian Korean Bibimbap Bowls appeared first on The Wanderlust Kitchen.