Name: Vegetarian bibimbap
Prep time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Coreana / Vegetariana
Ingredients: 270 g konjac rice (or a mix of 135 g konjac rice and 60 g cooked basmati rice, or simply 130 g basmati rice); 150 g oyster mushrooms; 100 g bean sprouts; 250 g tofu; 2-3 eggs; 1 cucumber; 1 large carrot or 2-3 small carrots; 200 g spinach; A pinch of paprika; A pinch of ground coriander; 1 tbsp crispy chilli oil; 1 lemon; 1 ½ tsp ginger paste (or grated ginger); 1 ½ tsp garlic paste (or crushed garlic); ½ tsp chilli flakes; 2 tbsp sesame seeds; For the marinade:; 3 tbsp rice vinegar; 2 tbsp coconut aminos (or soy sauce); 1 tbsp honey; 1-4 tsp gochujang; 2 tsp sesame oil; 2 tsp garlic paste (or crushed garlic); 2 tsp ginger paste (or grated ginger)

Why you'll love it

Bibimbap is a colourful Korean dish that brings together many different elements, flavours and textures. Each component is prepared separately and then brought together on the plate. It takes a little time, but this delicious, incredibly healthy and colourful dish is more than worth it! Bibimbap includes a variety of vegetables such as bean sprouts and spinach, giving you a wide range of vitamins. This version of bibimbap is vegetarian, with protein coming mainly from tofu and egg.

Tips and variations

No air fryer? Bake the tofu and mushrooms in a regular oven — just add a few extra minutes.
Gochujang is quite spicy, so start with a small amount in the marinade and adjust to taste.
Leftover components keep well separately in the fridge for an easy next-day lunch.

Vegan ramen — another warming, veggie-packed Asian-inspired bowl.
Marinated tofu bowl with peanut sauce — for more crispy, protein-rich tofu.

Try it at Poke Mar

Craving it already? You can enjoy this (or something very close to it) at our San Pedro Alcántara location.

Method

Tofu: drain the tofu well. Wrap it in a clean tea towel, put something heavy on top and leave for 10-15 minutes. For the marinade, mix all the ingredients until smooth. Gochujang is quite spicy, so start with 1-2 teaspoons, taste and add more if needed. Set aside 2 tablespoons of the marinade for the mushrooms. Cut the tofu into 3 pieces and then into thin slices. Toss gently with the marinade. Air-fry the tofu at 180 °C for 15 minutes (or bake at 220 °C for 20 minutes) until golden and crispy.

Oyster mushrooms: cut the mushrooms into thick strips. Toss with a little sesame oil (or olive oil), a pinch of paprika, a pinch of ground coriander, 2 tablespoons of marinade and a pinch of salt. As soon as the tofu is ready, air-fry the mushrooms at 180 °C for 10 minutes (or bake at 200 °C for 15-20 minutes) until golden and lightly crispy.

Rice: if using regular rice, cook it according to the packet instructions. If using only konjac rice, drain it just before serving and warm it in a pan with a little oil.

Spicy crispy cucumber: bash the cucumber lightly with a rolling pin (or glass bottle) until slightly flattened — watch out for splashing! Then slice the cucumber about 1 cm thick; you'll get a mix of larger and smaller pieces. Toss in a bowl with a pinch of salt and let sit for 10 minutes. Drain off the liquid, then toss the cucumber with the crispy chilli oil and a little lemon juice.

Carrots: cut the carrots into very thin strips (julienne). Toss with 1 ½ teaspoons of ginger paste, ½ teaspoon of garlic paste, ½ teaspoon of chilli flakes, a little lemon juice and a pinch of salt.

Spinach and bean sprouts: heat a little oil in a wok or large frying pan. Briefly fry a heaped teaspoon of garlic paste, then add the spinach and bean sprouts. Stir-fry briefly over medium-high heat. Season with a pinch of salt.

Eggs: just before serving, fry one egg per plate in a little oil.

To serve: divide the rice between 2 or 3 deep plates. Arrange the other ingredients (tofu, oyster mushrooms, cucumber, carrot and spinach) around it with a spoon. Top each plate with a fried egg and sprinkle with sesame seeds. Enjoy!

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