Bibimbap means mixed rice. The royal court version is jeweled and fussy; the stone-bowl version is what most of us want — scorched rice, namul vegetables, and enough gochujang to make you sweat. It is also a leftover machine: whatever greens and pickles you have can take a place in the ring. Crisp tofu keeps this bowl fully vegetarian.
Ingredients
- cooked short-grain rice4 cups
- spinach1 bunch
- carrots2, julienned
- bean sprouts2 cups
- zucchini or cucumber1
- shiitake mushrooms6
- firm tofu300 g, cubed
- gochujang4 tbsp
- sesame oil3 tbsp
- soy sauce2 tbsp
- garlic3 cloves
Method
- 1
Season each vegetable separately: blanch spinach and sprouts, squeeze, toss with sesame, garlic, salt. Sauté carrot, zucchini, mushroom with a drop of soy.
- 2
Pan-fry tofu until the edges bronze.
- 3
If you have a dolsot or cast-iron pan, oil it and heat until nearly smoking. Press rice in so a crust forms.
- 4
Arrange vegetables and tofu in wedges. Dot with gochujang and sesame oil. Mix hard at the table so the crust, chili, and rice become one.