Bibimbap with Spicy Steamed Tofu and Fried Eggs Recipe

Name: Bibimbap with Spicy Steamed Tofu and Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. plus 1 tsp. toasted sesame oil, divided; 2 Tbs. rice wine vinegar; 2 Tbs. gochujang (Korean chile paste) or other hot sauce; 1 10-oz. pkg. firm tofu, drained and cut into 2-inch triangles; 2 medium carrots, cut into matchsticks (1 cup); 1 small zucchini, cut into matchsticks (1 cup); 1 small red bell pepper, cut into matchsticks (1 cup); 4 large eggs; 1 recipe Dolsot Bibimbap Rice or 4 cups steamed rice; 2 cups cooked spinach; 1 Tbs. toasted sesame seeds; Gochugaru (Korean chili powder), optional, for garnish

Servings: persons

2 Tbs. plus 1 tsp. toasted sesame oil, divided
2 Tbs. rice wine vinegar
2 Tbs. gochujang (Korean chile paste) or other hot sauce
1 10-oz. pkg. firm tofu, drained and cut into 2-inch triangles
2 medium carrots, cut into matchsticks (1 cup)
1 small zucchini, cut into matchsticks (1 cup)
1 small red bell pepper, cut into matchsticks (1 cup)
4 large eggs
1 recipe Dolsot Bibimbap Rice or 4 cups steamed rice
2 cups cooked spinach
1 Tbs. toasted sesame seeds
Gochugaru (Korean chili powder), optional, for garnish

1
Whisk together 2 Tbs.
2
oil, rice wine vinegar, and gochujang in small bowl.
3
Measure out 1/4 cup sauce, and set aside.
4
Pour remaining sauce over tofu, turning to coat, and let marinate 5 minutes.
5
Steam tofu triangles in steamer 5 minutes.
6
(This may need to be done in batches depending on size of steamer insert.)
7
Preheat oven to 400F.
8
Line baking sheet with parchment paper.
9
Spread carrots, zucchini, and bell pepper in single layer on prepared baking sheet, and roast in oven 5 minutes, or until crisp-tender.
10
Heat remaining 1 tsp.
11
oil in large skillet over medium heat.
12
Fry eggs in oil 4 to 5 minutes, or until just set.
13
Leave Dolsot Bibimbap Rice in its skillet or Dutch oven, and top with tofu, spinach, and vegetables, alternating so there are four tidy portions of each.
14
Gently place eggs in center, drizzle reserved sauce over top, and garnish with sesame seeds and gochugaru (if using).

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. plus 1 tsp. toasted sesame oil, divided, 2 Tbs. rice wine vinegar, 2 Tbs. gochujang (Korean chile paste) or other hot sauce, 1 10-oz. pkg. firm tofu, drained and cut into 2-inch triangles, and more.

Yes, Bibimbap with Spicy Steamed Tofu and Fried Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bibimbap with Spicy Steamed Tofu and Fried Eggs

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