After we had lived in South Korea for 9 months the women that I went to church with started a cooking class on Wednesdays to teach me how to cook Korean Food. For three AMAZING months I was living my dream life!! If you know me you know I love, I mean LOVE Korean food.
When they taught me how to make Bi Bim Bap everything was cooked on the stovetop, sautéed in a pan. Each item was prepared one at time, it was beautiful. It was uncommon to have an oven in your home. Most homes don’t have large ovens like we do in the U.S. My apartment had a 2 burner stove (propane?) a rice cooker, tea kettle, microwave and small fridge.
This version uses the oven and speeds things up significantly.
Bi Bim Bap means mixed vegetables with rice. I love it so much! I love it even more when someone else makes it for me. Lol!
BI BIM BAP
SPICY SAUCE
* 2 Tablespoons toasted sesame oil
* 2 Tablespoons rice wine vinegar
* 2 Tablespoons Gochujang (Korean chili paste)
Whisk together.
(If you like this recipe I recommend that you double or triple the sauce. I make a large batch and keep it in my fridge so I always have some available, it will keep for a long time.)
VEGETABLES & TOFU
* 10 oz. package firm tofu, drained, sliced into rectangles
* 2 medium carrots , cut into matchsticks
* 1 small zucchini, cut into matchsticks
* 1 red bell pepper, cut into matchsticks
* 1 medium onion sliced
Preheat oven to 400*F, Line 2 baking sheets with parchment paper or use a silicon mat on each pan.
Spread tofu slices out in a single layer on one pan, bake for 15-20 minutes.
Spread the vegetables out in a single layer on the second pan.
When the tofu has 5 -10 minutes left add the pan with the carrots, zucchini, peppers, and onions to the oven.
Roast veggies in oven 5 minutes or until veggies are tender.
EGGS (If you want this to be vegan omit the eggs)
* 4 large eggs
* 1 teaspoon roasted sesame oil
Fry eggs in oil 4 to 5 minutes, or just until set.
RICE
* 4 cups steamed rice (I love brown short grain rice with equal parts brown sweet rice)
If you don’t have leftover rice or you’re not using a rice cooker than START COOKING THE RICE FIRST!! You’re welcome.
SPINACH
* 2 cups spinach, steamed
KIMCHI
* 1/2 cup kimchi
HOW TO SERVE
Place one serving of rice in large bowls or on plates. Top with tofu, spinach, and vegetables, alternating so there are four tidy portions of each. Gently place eggs in center, drizzle with Spicy Sauce over the top and garnish with sesame seeds, kimchi, and red pepper flakes (gochugaru) optional.
