Korean Kimchi Tofu Bibimbap Bowl

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 14 oz block firm tofu
• 3 cups cooked short-grain rice
• 1.5 cups napa cabbage kimchi
• 4 cups spinach
• 1 large carrot
• 1 cucumber
• 4 large eggs
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 garlic cloves
• 1 tbsp rice vinegar
• 2 tsp toasted sesame seeds
• 1 tbsp neutral oil
• 2 stalks green onions

Instructions

1. 1Press the tofu for 10 minutes between paper towels under a weight, then cut into half-inch cubes. Julienne the carrot and cucumber into thin matchsticks. Mince the garlic and slice the green onions.
2. 2Whisk together gochujang, soy sauce, half the sesame oil, rice vinegar, and a splash of water to make a smooth bibimbap sauce. Set aside.
3. 3Heat a large nonstick skillet over medium-high heat with the neutral oil. Add the tofu cubes in a single layer and pan-fry for 6 to 8 minutes, turning occasionally, until golden and crisp on most sides.
4. 4Push tofu to the side, add a drizzle of sesame oil if needed, and quickly sauté the spinach with minced garlic for 1 to 2 minutes until just wilted; season lightly and transfer both tofu and spinach to a plate.
5. 5In the same skillet fry the eggs sunny-side up or over-easy so the whites are set and yolks remain runny, about 2 to 3 minutes.
6. 6Warm the rice if needed and divide among four bowls. Arrange piles of kimchi, carrot, cucumber, spinach, and crispy tofu the rice in neat sections.
7. 7Place a fried egg in the center of each bowl. Drizzle generously with the gochujang sauce and finish with sesame seeds and sliced green onions.
8. 8Encourage diners to mix everything together thoroughly before eating so the sauce coats every grain and the runny yolk creates a silky finish.