Tofu and Rich Soybean Paste Bibimbap recipe - ingredients, nutrition and when to eat it
Mix rice with mashed tofu, thick simmered soybean paste, and leafy wrap vegetables. The rich, salty soybean paste pairs with the vegetables’ crunch.
Mix rice with mashed tofu, thick simmered soybean paste, and leafy wrap vegetables. The rich, salty soybean paste pairs with the vegetables’ crunch. It’s a good choice when you want an easy, satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: Tofu releases moisture, so don’t add too much water at the start; check the consistency as it simmers.
Tips: Soybean paste varies in saltiness by brand. Start with a little and adjust the seasoning at the end.
Tips: Cut the zucchini and onion into small pieces so they blend into the thick soybean paste and are easy to mix with the rice.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 100 g
- Doenjang (soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Dried anchovies — 1 Tbsp
- Water — 100 ml
- Lettuce — 3 sheet
- Perilla leaves — 2 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp