Method
- 1
Cook the rice.
12 min - 2
Blanch spinach and sprouts separately for 1 minute each, squeeze dry and season with a little sesame oil, soy and salt.
2 min - 3
Sauté the carrot and mushrooms in a non-stick pan, then crisp the tofu in the same pan.
8 min - 4
Fry the eggs sunny-side up.
3 min - 5
Mix gochujang with the vinegar, remaining sesame oil and 1 tbsp water. Arrange everything over the rice, top with eggs and sesame, and stir it all together at the table.
Watch how it's made
Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.
Korean Rice Bowl • Tofu Bibimbap Recipe
Break the Spice · YouTube
How to Make Bibimbap & Dolsot Bibimbap Korean Rice Bowl
Aaron and Claire · YouTube
Substitutions
- Make it vegan: skip the eggs and double the tofu.
- Add lean beef for a classic non-veg bibimbap.
- Use a hot stone or cast-iron bowl for crispy rice (dolsot style).
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