Since we’re here in China a lot of asian cooking has been on the menu. This korean dish is so tasty and if you make it a thing always having kimchi and pickled cucumber in the fridge this is such an easy dish. You can mix it up with what ever you have doesn’t have to be exact what I’ve used here. I think that’s what makes it so great as a quick lunch or dinner and it tast clean and amazing. If you have a toddler who doesn’t like having their food mixed this is great because everything is split up.
Recipe – Vegetarian Korean Bibimbap
soy and ginger marinated tofu
asian cucumber salad (find recipe here)
2 cups (500 ml) black rice
½ daikon radish, cut into thin sticks
1 ripe papaya sliced
2 nori sheets, cut into thin strips
200 g yanagi matsutake mushroom (or available/prefered mushroom)
4 scallions thinly sliced
4 eggs, fried sunny-side-up
1/2 cup kimchi, store-bought or homemade (spicy fermented cabbage)
Soy ginger Marinated Tofu
200 g firm tofu
2 tbsp sesame oil
2-inch (5 cm) fresh ginger, grated
2 tbsp soy sauce
2 tbsp black sesame
1. Combine sesame oil, ginger and soy sauce and set aside.
2. Drain the tofu for min 30 min and pat dry with a kitchen towel. Cut the tofu into thin 2-inch / 5 cm pieces and place on a large plate and add the marinade.
3. Place in the fridge for at least 30 minutes.
4. Sprinkle with sesame seeds before serving
1. Place the soaked black rice in a sieve and rinse
2. Add the rice to a heavy-bottomed pot, add salt and 4 cups / 1l water to a boil. Reduce heat to a simmer, cover, and cook until rice is tender and water is absorbed, about 35 minutes. Remove from heat and let rest 10 minutes without lid
1. marinate tofu
2. make the asian cucumber salad
3. cook the rice
4. julienne the daikon, slice the papaya and thinly slice the scallions
5. cut nori into strips
6. Add olive oil to a large frying pan on medium heat, add the mushrooms and fry for a 7-8 minutes, stirring occasionally. Remove from pan
Fry the eggs on one side on low heat, you want to keep the yolk loose.
Place the rice in the middle of the bowl, then place everything else in small portions around the rice, top with the fried egg and nori.
serve with Sriracha if you fancy
If pregnant it’s great adding food with probiotics like yogurt and fermented food like kimchi and sauerkraut. Probiotics, often referred to as ‘friendly bacteria’ may help your body fight off infections caused by ‘bad’ bacteria.
It’s recommended to cut down on soy products for toddlers and pregnant women. If you have chosen to not eat soy products this dish is as delicious without the soy and ginger marinated tofu.