Korean Bibimbap with Tofu Bulgogi, Roasted Shiitake & Ginger Rice
Learn how to make your own vegan bulgogi sauce from scratch to use in this delicious Korean Bibimbap with Tofu Bulgogi, Roasted Shiitake and Ginger Rice.
Ingredients
Ginger Rice
- 2 tsp ginger finely grated
- 1 Tbsp white sesame seeds
- ½ cup short-grain sushi rice
- ¾ cup water
Tofu Bulgogi
- 300g firm tofu sliced 1 cm
- ⅓ cup bulgogi sauce see recipe below
Black Bean Patties
- 100g shiitake mushrooms
- 1 Tbsp soy sauce
- 1 clove garlic minced
To Serve
- 1 carrot peeled into ribbons or sliced into matchsticks
- 1 handful mung bean sprouts
- 1 handful leafy greens
- 1 radish thinly sliced
- Remaining bulgogi sauce
- Sesame seeds for garnish
- 1 spring onion thinly sliced
Bulgogi Sauce
- 3 Tbsp vegan gochujang (Korean chilli paste)
- 2 Tbsp soy sauce
- 2 Tbsp light brown sugar
- 2 Tbsp mirin
- 2 cloves garlic minced
- 1 Tbsp ginger finely minced
- 1 Tbsp sesame oil
- 1 tsp rice vinegar
Instructions
- Heat a drizzle of sesame oil in a pot on medium-high heat. Cook ginger and first measure of sesame seeds for 1-2 minutes, until fragrant. Add rice, water measure and ¼ tsp salt and bring to the boil. Once boiling, reduce heat to low, cover and cook for 15 minutes. Remove from heat and leave to steam, covered, for a further 8 minutes. Fluff grains with a fork and season to taste.
- Pat tofu slices dry with a paper towel. Place tofu onto a lined oven tray and brush both sides with bulgogi sauce. Bake on upper oven rack for 15-20 minutes, until golden and tender. Season to taste.
- Toss shiitake mushrooms in a bowl with garlic, soy sauce and a drizzle of sesame oil, until mushrooms are well coated. Transfer to a lined oven tray and bake on rack below tofu for 15-20 minutes, until golden and tender.
- Serve rice topped with veggies, tofu and roasted shiitake mushrooms. Drizzle with remaining bulgogi sauce and garnish with sesame seeds and spring onion.
Bulgogi Sauce
- In a bowl, whisk everything together until well combined.
