Tofu and Hijiki Bibimbap recipe - ingredients, nutrition and when to eat it
Top warm rice with crumbled tofu, hijiki, and crisp vegetables, then mix it with tangy, spicy gochujang sauce.
Top warm rice with crumbled tofu, hijiki, and crisp vegetables, then mix it with tangy, spicy gochujang sauce. The sea-scented hijiki and bright seasoning come together in an easy bowl for lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 420g serving): 509.5 kcal · protein 16.8g · carbohydrate 82.6g · fat 12g · sodium 392.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the blanched hijiki well so it doesn't make the rice soggy.
Tips: Add the gochujang sauce a little at a time to suit your taste.
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Ingredients (1 serving)
- White rice — 1 bowl
- Tofu — 100 g
- Seaweed stems — 30 g
- Carrot — 20 g
- Cucumber — 30 g
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp