Kimchi, Tofu, and Mushroom Bibimbap recipe - ingredients, nutrition and when to eat it
This bowl of bibimbap is topped with nutty browned tofu, sautéed mushrooms, and tangy kimchi, all mixed into rice.
This bowl of bibimbap is topped with nutty browned tofu, sautéed mushrooms, and tangy kimchi, all mixed into rice. The fresh, zesty flavor of kimchi pairs with the tofu’s soft texture, making it a lovely choice for a quick lunch or dinner.
Rice bowls · 20 minutes to cook
Tips: If the kimchi is quite salty, gently squeeze out some of the liquid and use a little less.
Tips: Spread the mushrooms out in the pan as they cook so their moisture evaporates and their flavor comes through.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 100 g
- King oyster mushrooms — 1 pc
- Napa cabbage kimchi — 0.5 cup
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp