Korean Bibimbap

Y’all, this is the meal of the summer!!

The star of the show in this recipe is the gochujang, the flavor combo is immaculate!

I know it may seem like this recipe has a lot of steps to it, but I promise you it is worth it! This recipe is designed to make a lot of food. Whether you are feeding a large group or meal prepping this recipe is perfect for getting in your veggies and protein!

It tastes so fresh and makes you feel good thanks to all the veggies! It is also very versatile. A local farm down the street gave me some fresh eggplant, onions, garlic, and green chilis. They needed to be used right away so I sautéed them with a hoisin sauce and it paired perfectly with this recipe! I will leave it down below for you in case it is something you would also like to try.

As always use what you have on hand in your fridge or pantry. We get creative here!

Happy cooking :)

Ingredients:

• 1 1/2 cup dried white or brown rice cooked to package instructions

• 1 package extra firm tofu (cut into cubes)

• 3 small carrots shredded

• 1 medium cucumber julienned (thinly sliced)

• 5 cups chopped kale

• 2 tsp grated ginger

• 3-5 garlic cloves minced

• 2-3 scallions thinnly sliced

• Pickled onions, or thinly sliced fresh

• 1 medium eggplant cut into chunks

• 1-2 small Thai chilis thinnly sliced

• 2 tbs hoisin sauce

• Soy sauce

• Sesame oil

• Black pepper

Gochujang Sauce:

• 4 tbs gochujang

• 4 tsp vinegar (rice or white)

• 2 tbs soy sauce

• 2 tps sesame oil

• 2-4 garlic cloves minced

• 2 tsp ginger grated

• 1 tbs sesame seeds (optional)

Tofu Marinade:

• 4 tbs soy sauce

• 1 tsp gochujang

• 1/2 tsp sesame oil

  Directions:

  Gochujang Roasted Tofu:

  Preheat oven to 375 degrees F

  In a large mixing bowl add tofu chunks with 4 tbs soy sauce, 1 tsp gochujang, and 1/2 tsp sesame oil.

  Toss well and once chunks are coated in sauce place on greased or parchment lined baking sheet.

  Bake for 20-25 minutes or until edges start to brown.

  Remove from oven and set aside.

  Gochujang Sauce: (As listed above)

  In container with lid (mason jar or Tupperware) add in your gochujang, vinegar (rice or white), soy sauce, sesame oil, garlic cloves, and ginger.

  Shake like crazy!!

  Set aside.

  Ginger-Garlic Sautéed Kale:

  In sauce pan over low-medium heat cook your kale, 1 tsp ginger, 2 cloves minced garlic, 1/2 tsp sesame oil, 2 tbs soy sauce, and a pinch of black pepper.

  Stir well and let the heat do its job!

  Cook for 5-8 minutes or until kale has wilted and cooked through.

  Set aside.

  Hoisin Thai Chili Eggplant:

  In a sauce pan over low-medium heat begin to brown eggplant chunks and chilis in some light oil for 3 minutes then add in 1/2 tsp garlic, 1/2 tsp ginger, 2 tbs hoisin sauce, 1 tbs soy sauce, pinch of black pepper, and 1/2 tsp sesame oil.

  Saute in pan for 5-8 minutes or until veggies are cooked through.

  Once done set aside.

  Assembly:

  Now the fun part!

  In a large bowl place a serving of cooked rice, cooked tofu, shredded carrot, sliced cucumber, hoisin eggplant, and garlic-ginger kale.

  I had some pickled onion that I added but scallions or green onions work well and taste great!

  Top with your gochujang sauce and sesame seeds if you have them!

  Now you have a delicious meal for a crowd, or for the week.

  Store in airtight containers for up to 6 days.

  Enjoy :)

  Traditional Bibimbap is known to be topped with a fried egg, but I added a chili-soy marinated hardboiled egg and it was delicious!