Description 

A colorful and nutritious Korean rice bowl topped with an assortment of seasoned vegetables, protein-rich tofu, and a spicy gochujang sauce.

Ingredients

• 2 cups short-grain rice, cooked
• 1 block (400g) firm tofu, pressed and cubed
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon garlic powder
• 1 carrot, julienned
• 1 zucchini, julienned
• 4 ounces (115g) shiitake mushrooms, stemmed and sliced
• 1 cup bean sprouts
• 1/2 cup kimchi, chopped
• 2 eggs, cooked sunny-side up (optional)
• Sesame seeds, for garnish
• Gochujang sauce, for serving

Instructions

1. In a small bowl, combine soy sauce, sesame oil, and garlic powder. Toss tofu in the marinade and let sit for 15 minutes.
2. Heat a skillet over medium heat. Add marinated tofu and cook until golden brown and crispy. Set aside.
3. In the same skillet, stir-fry carrot, zucchini, and mushrooms until tender-crisp. Season with salt and pepper to taste.
4. Divide rice among four bowls. Arrange tofu, vegetables, bean sprouts, and kimchi on top of the rice.
5. If desired, top each bowl with a sunny-side-up egg.
6. Sprinkle with sesame seeds and serve with gochujang sauce on the side.

Suggested Drinks

Soju: A popular Korean distilled spirit often enjoyed neat or mixed with beer (called somaek), it complements the bold flavors of bibimbap.

Makgeolli: A milky, slightly sweet Korean rice wine, its effervescence and mild flavor profile provide a refreshing contrast to the spiciness of the gochujang.

Non-Alcoholic Option

Omija Tea: A sweet and sour Korean tea made from magnolia berries, it offers a refreshing and palate-cleansing experience after the flavorful bibimbap.