Hearty Vegetarian Bibimbap (Korean mixed rice with five namul and pan-fried tofu)

Ingredients

Contains soy, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the short-grain rice in a bowl, changing the water until it runs nearly clear, then drain.

   5 min
2. 2

   Cook the rice: transfer rinsed rice to a rice cooker or a pot, add 2 1/4 cups water and start the cooker or bring to a simmer, cover and cook until tender (rice cooker finish or simmer 18–20 minutes then rest 10 minutes).

   If using a pot, once water simmers reduce to low and cook 18 minutes, then remove from heat and let rest 10 minutes with lid on.

   25 min
3. 3

   Press the tofu: wrap the block in clean towels or paper towels, place on a plate and weight with a heavy pan; press for 15 minutes to remove excess water.

   Pressing while the rice cooks saves time.

   15 min
4. 4

   While tofu presses, make the gochujang sauce: whisk together gochujang, toasted sesame oil, rice vinegar, tamari, sugar, water and 1 tsp minced garlic until smooth; taste and adjust sweetness or heat.

   If your gochujang is very salty, reduce the tamari.

5. 5

   Prepare vegetables: julienne the carrot and zucchini, slice mushrooms, trim and rinse spinach, and rinse bean sprouts.

   5 min
6. 6

   Blanch the spinach: bring a medium pot of water to a boil, add a generous pinch of salt and the spinach, cook 30 seconds until wilted, drain and immediately rinse under cold water to stop cooking; squeeze out excess water, then season with 1 tsp sesame oil and 1/4 tsp salt and set aside.

   2 min
7. 7

   Blanch the bean sprouts: in the same boiling water, add bean sprouts and cook 2–3 minutes until tender-crisp, drain and toss with 1/2 tsp sesame oil and 1/4 tsp salt.

   3 min
8. 8

   Sauté the carrot: heat 1/2 tbsp vegetable oil in a skillet over medium, add julienned carrot and a pinch of salt and 1/2 tsp minced garlic, cook 2–3 minutes until just softened, then transfer to a bowl.

   3 min
9. 9

   Sauté the zucchini: in the same skillet with another 1/2 tbsp oil, add zucchini matchsticks and a pinch of salt, cook 2–3 minutes until edges are lightly browned, then transfer to a bowl.

   3 min
10. 10

    Sauté the mushrooms: add 1 tbsp vegetable oil to the skillet, add sliced mushrooms and a pinch of salt, cook 4–5 minutes until browned and any released liquid evaporates; stir in 1 tsp tamari and remove.

    5 min
11. 11

    Slice the pressed tofu into 8 slabs, pat dry, heat 1 tbsp vegetable oil in a nonstick or cast-iron skillet over medium-high, add tofu and fry 3–4 minutes per side until golden and crisp; during the last minute brush with 1 tbsp tamari and a crack of black pepper.

    Don’t move the tofu too often so it can form a golden crust.

    8 min
12. 12

    If you want warm bowls, reheat vegetables briefly in the skillet for 30–60 seconds; keep each vegetable separate.

    1 min
13. 13

    Assemble the bibimbap: divide cooked rice among 4 bowls, arrange spinach, bean sprouts, carrot, zucchini, mushrooms and 2 tofu slabs per bowl in separate sections over the rice.

14. 14

    Finish: spoon 1 to 1 1/2 tbsp gochujang sauce over each bowl (serve extra on the side), scatter sliced green onion and toasted sesame seeds, and serve. Mix everything before eating.

    Provide extra sauce at the table so each person can adjust the heat.