Bibimbap-inspired Rice Bowl

Sometimes, the best things in life really are the easiest. Rice bowls prove that.

The other day, one of my Korean colleagues, Seulki, treated us with Bibimbap. Now, Bibimbap is normally quite complex to make if you want to do it in a really traditional way, but she made it so much easier. Instead of preparing pickling different vegetables, she used a pack of salad greens. For the sauce, she mixed Gochujang, soy sauce, sesame oil and a hint of something sweet. Inspired by her, I made a bibimbap-inspired rice bowl that is easy to prepare and is healthy at the same time.

The key here is to customize the rice bowl. I used marinated tofu for protein and a regular salad mix for something green, but you can really put anything you want in there, and that’s the beauty of it.

> General instruction (for 2 people)

Prepare a good amount of grain of your choice – rice, quinoa, barley… Anything. Put it on a bowl, top it with some protein (e.g. marinated tofu – see below) and some greens (e.g. salad greens). Pour a good amount of gochujang-sauce (see below), mix well, and enjoy.

> Tofu-marinade

1 package tofu (250g)
1/2 cup soy sauce
1 tbsp sesame oil
1 tsp agave syrup

Chop tofu into small pieces (about 1cm). Combine soy sauce, sesame oil and agave syrup in a bowl. Pour the mixture on top of tofu and let it marinate for at least 15 minutes. In a frying pan over medium heat, put the tofu and the marinade in and fry until the marinade mostly evaporates and the tofu looks brown and crispy. Set aside.

> Gochujang-sauce

2 tbsp Gochujang (Korean hot pepper paste)
1 tbsp soy sauce
1/2 tbsp sesame oil
1 tsp agave syrup
1 tbsp water

Combine everything and set aside.

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