Korean-Style Tofu Bibimbap with Crispy Fried Egg
This vibrant Korean-inspired rice bowl features golden-fried tofu cubes marinated in a savory soy-garlic sauce, served over steamed rice with a medley of sautéed vegetables and topped with a perfectly fried egg. The dish is finished with a generous dollop of spicy gochujang chili paste, creating an authentic bibimbap experience that's both satisfying and bursting with flavor.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Korean
Ingredients
- 2blocks (14 oz each)Extra-firm tofu, pressed and cubed
- 2cupsShort-grain white rice, uncooked
- 2.5cupsWater
- 4tbspSoy sauce
- 3tbspSesame oil
- 3tbspGochujang (Korean red chili paste)
- 4clovesGarlic, minced
- 1tbspGinger, minced
- 2tbspRice vinegar
- 1tspSugar
- 2cupsSpinach, fresh
- 1mediumCarrots, julienned
- 1mediumZucchini, julienned
- 1.5cupsShiitake mushrooms, sliced
- 3tbspVegetable oil
- 4largeEggs
- 1tspSalt
- 0.5tspBlack pepper
- 2tbspSesame seeds, white
- 2stalksGreen onions, chopped
Step-by-Step
- 1
Rinse rice under cold water until water runs clear. In a pot, combine rice and 2.5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed. Set aside.
20mhigh heat then low heat - 2
While rice cooks, press tofu between paper towels with a weight on top for 10 minutes to remove excess moisture. Cut pressed tofu into 0.75-inch cubes.
10m - 3
In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, minced garlic, minced ginger, rice vinegar, and sugar to create the marinade. Add tofu cubes and gently toss to coat. Let marinate for 5 minutes.
5m - 4
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Carefully add marinated tofu cubes and cook for 8-10 minutes, stirring occasionally, until golden and crispy on all sides. Transfer to a plate.
10mmedium-high heat - 5
In the same skillet, add remaining 1 tbsp oil. Sauté spinach for 2 minutes until wilted, season with salt and pepper, and transfer to a plate. Repeat with carrots (2 minutes), zucchini (2 minutes), and mushrooms (3 minutes), seasoning each separately.
9mmedium-high heat - 6
In a small bowl, combine gochujang with 1 tbsp sesame oil, 1 tbsp water, and 0.5 tsp sugar to create a smooth sauce.
2m - 7
Heat 1 tbsp vegetable oil in the skillet over medium heat. Crack eggs into the pan and fry until whites are set but yolks remain runny, about 3-4 minutes.
4mmedium heat - 8
Divide cooked rice among 4 bowls. Arrange tofu and each vegetable in separate sections on top of the rice. Top each bowl with a fried egg. Drizzle gochujang sauce over the top, sprinkle with sesame seeds and green onions. Serve immediately and mix together before eating.
2m