Korean Bibimbap with Veg

Ingredients

• For the Rice
• Short-grain rice 200g
• Water 250ml
• For the Vegetables
• Carrots 2 medium
• Spinach 200g
• Courgette 1 medium
• Bean sprouts 100g
• Shiitake mushrooms 100g
• Garlic cloves 2
• Sesame oil 1 tbsp
• Salt Pinch
• For the Tofu
• Firm tofu 200g
• Soy sauce or Tamari 1 tbsp
• Sesame oil 1 tsp
• For the Gochujang Sauce
• Gochujang paste 2 tbsp
• Soy sauce or Tamari 1 tbsp
• Rice vinegar 1 tbsp
• Sesame oil 1 tbsp
• Maple syrup or sugar 1 tsp
• Minced garlic 1 clove
• Garnish (optional)
• Toasted sesame seeds 1 tsp
• Spring onions, sliced 1

Method

1. Rinse the rice thoroughly under cold water until the water runs clear. Cook the rice according to package instructions (usually simmering with water for about 15-20 minutes until water is absorbed, then letting it steam for 5 minutes).
2. Prepare the vegetables: peel and julienne the carrots. Wash and trim the courgette, then julienne it. Wash the spinach and bean sprouts. Slice the mushrooms thinly. Mince the garlic cloves.
3. Heat 1 tsp sesame oil in a non-stick frying pan over medium heat. Add the julienned carrots and sauté for 2-3 minutes until slightly tender. Season with a pinch of salt and set aside.
4. In the same pan, add a little more oil if needed. Sauté the julienned courgette for 2-3 minutes until tender-crisp. Season and set aside.
5. Add the sliced mushrooms to the pan and sauté until softened and lightly browned, about 3-4 minutes. Set aside.
6. Blanch the bean sprouts in boiling water for 1-2 minutes, then drain well. Blanch the spinach in the same boiling water for 30-60 seconds until wilted, then drain and squeeze out excess water. Mix the spinach with a tiny pinch of salt and 1/2 tsp sesame oil.
7. Press the firm tofu to remove excess water. Cut it into small cubes or slices. Heat 1 tsp sesame oil in the pan over medium-high heat. Add the tofu and fry until golden brown and slightly crispy on all sides. Drizzle with 1 tbsp soy sauce and 1 tsp sesame oil, tossing to coat.
8. While the tofu fries, whisk together all ingredients for the gochujang sauce in a small bowl: gochujang paste, soy sauce, rice vinegar, 1 tbsp sesame oil, maple syrup/sugar, and minced garlic.
9. To serve, divide the cooked rice among serving bowls. Arrange portions of the prepared carrots, courgette, mushrooms, bean sprouts, spinach, and fried tofu on top of the rice.
10. Drizzle generously with the gochujang sauce. Garnish with toasted sesame seeds and sliced spring onions, if desired.