🇰🇷 Korean

Tofu Bibimbap

Name: Tofu Bibimbap
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Korean
Ingredients: to taste Salt; 150 g Spinach; 1, finely chopped Garlic; 300 g Rice; 4, fried Eggs; 2 tbsp Sesame Oil; 500 g Tofu; 150 g Bean Sprouts; 600 ml Stock or Broth; 1 tsp Gochugaru; 2 tbsp Gochujang

🇰🇷 Korean

A one-pot rice dish where tofu perfumes the grains as they cook — weeknight-friendly and endlessly adaptable. 32 minutes of mostly hands-off cooking.

Prep 10 min Cook 22 min Serves 4 Medium

Ingredients

Saltto taste
Spinach150 g
Garlic1, finely chopped
Rice300 g
Eggs4, fried
Sesame Oil2 tbsp
Tofu500 g
Bean Sprouts150 g
Stock or Broth600 ml
Gochugaru1 tsp
Gochujang2 tbsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Sesame Oil in a wide pot, soften the garlic, and bloom the gochugaru for 30 seconds.
3
Stir in the tofu, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with perilla leaves.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: Korean Rice Bowl • Tofu Bibimbap Recipe · on YouTube