Rice with vegetables

Rice with vegetables

Vegetarian bibimbap

From
K is for Korean
Serves
2

Ingredients

Quantity Ingredient
200g short-grain white rice
2 garlic cloves, finely minced
5cm ginger, finely minced
4 tablespoons sesame oil
220g firm tofu, cut into 1-cm slices
1 red pepper, finely sliced
120g fresh shiitake mushrooms
100g spinach
sea salt
2 fried eggs
1 quantity bibimbap sauce

Method

  1. Rinse the rice, tip into a large pan of boiling salted water and cook for 12–13 minutes before draining. Return to the pan, cover and allow to steam dry for 10 minutes.
  2. Mix together the garlic and ginger in a small bowl. Heat 1 tablespoon of sesame oil in a large frying pan, and add one-quarter of the garlic and ginger mixture. Stir-fry for a few seconds, add the tofu, then fry for 4 minutes per side until golden. Transfer to a plate.
  3. Add another tablespoon of sesame oil and another quarter of the ginger and garlic. Stir-fry the pepper for 3 minutes, until just softened. Season, then transfer to a plate. Repeat this process with the mushrooms and spinach, tipping onto a plate after each is done. Divide the rice between bowls, arrange the vegetables and tofu on top. Finish with a fried egg and serve with the sauce alongside. ingredients
Tags:
Korean
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