Vegetarian Bibimbap Bowls

I have always been interested in trying to make dishes from other cuisines. Discovering new flavours, textures, and cooking methods keeps mealtimes interesting.

My latest ingredient obsession hails from Korea, and it’s called gochujang. Gochujang is a red chili paste, that is much thicker than other chili sauces like sriracha, and has a subtly sweet taste. Gochujang also contains fermented soybeans, so it’s almost like a cross between miso and chili paste. The combination of savoury, spicy, and sweet gives gochujang a umami edge that’s a great addition to dressing, marinades, or sauces.

Gochujang can be a little tricky to find, so I ordered mine on Amazon, where I found a large container for around $11. Score!

Bibimbap, another Korean staple was a great way to work my new gochujang into my meals. Bibimbap is typically a mixed bowl of rice, meat, and vegetables, often accompanied by a fried egg on top. For my version, I decided to make a vegetarian version using tofu, mushrooms, kale, and brown rice. I went for a soft-boiled, jammy egg, instead of fried, because that’s my preference, plus boiled eggs can be prepped in advance- but do what you like!

makes 4 bowls

For the Tofu and Marinade:

1 block of extra-firm tofu

1/2 cup soy sauce or tamari

2 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp gochujang chili paste

2 cloves of garlic, grated

1-inch piece of ginger, grated

1 tbsp honey

1 tbsp sesame seeds

For the Mushrooms and Kale:

2 8oz packages of mushrooms, such as shitake, cremini, or oyster mushrooms.

1 bunch of kale, chopped

2 tbsp olive oil, divided

juice of 1/2 a lemon

salt

For the Pickled Carrots:

1 large carrot, cut into ribbons with a vegetable peeler

1/4 cup rice vinegar

1 1/2 tsp sugar

1/2 tsp kosher salt

1/2 c water

For Assembly:

2 avocados

4 large eggs, soft boiled

1 cup brown rice, cooked

kimchi (optional)

Place tofu on a plate and put a heavy object such as a cast iron pan or a couple of books on top to drain out extra moisture while preparing other items.
To make the pickled carrots: Place rice vinegar, sugar, salt, and 1/2 cup of water in small saucepan over medium heat. Heat just until salt and sugar is dissolved. Place carrot ribbons in heat-proof container or jar, and pour the vinegar mixture over top, making sugar carrot ribbons are covered. Cover and place in the fridge.
To make the tofu: Preheat the oven to 400 F. Line a baking sheet with parchment paper. Whisk together all ingredients for the marinade. Slice tofu into 1/2 -inch rectangles and arrange on parchment-lined baking sheet. pour three quarters of the marinade over top of the tofu, reserving the rest for later, and place in the oven to bake for 15 mins.
While tofu is cooking prepare the mushrooms and kale. Slice or tear the mushrooms, toss with 1 tbsp olive oil and sprinkle with salt. Arrange on a second parchment-lined baking sheet. After 15 minutes, flip the tofu and return to the oven to bake for an additional 10-15 minutes. Add the baking sheet with mushrooms to the oven for the last 10 minutes of cooking. They will shrink and crisp up.
Place the chopped kale in a bowl and toss with 1 tbsp olive oil, the juice of half a lemon, and a sprinkle of salt. Massage with your hand until kale is slightly wilted and well coated with the oil.
To build your bowl: Divide the cooked rice, kale, mushrooms, and tofu between 4 bowls. Top each bowl with 1/2 an avocado, 1 soft-boiled egg, pickled carrots, and kimchi (if using). Drizzle tofu and rice with a little of the remaining tofu marinade, and sprinkle with sesame seeds.