Already back with another pantry clear out recipe! This is one of my favourite Korean dishes and definitely a great way to use up the rice in my pantry. I have so many varieties except for white rice, so we used brown mixed with a bit of forbidden black rice to make it purple. Though this is traditionally made with short grain white rice, so feel free to use that instead (though cooking instructions will vary!) This is also a great way to to use up the veggies in your fridge, plus that tub of gochujang that we all have but only use in a few recipes.
This one’s a bit of a labour of love because all of the veggies have to be prepped separately, but this recipe makes a generous batch of each for leftovers (the best part!!) The tofu is perfectly marinated and when you top with a crispy, runny fried egg and mix everything together with the gochujang sauce, ahhh the flavours and textures are unmatched.
Tofu Bibimbap
Makes 5-6 servings