This is the Toujis take on the amazing traditional Korean rice dish “Bibimbap”. So many different flavors to enjoy, it’s a real treat. Make sure when you’re preparing the individual ingredients, that you chop them finely enough…the goal is that you will taste every flavor in each bite.
Serves 3-4
Ingredients
1 c. brown rice
2 c. water
firm tofu, drained and cut into 2-3″ pieces or thin strips
2 inches fresh ginger root, peeled and grated
2 limes
2 T. sesame oil
2 garlic cloves, peeled and minced
2 c. medium carrots, peeled and cut at an angle into matchsticks
1 burdock root, peeled and cut at an angle into matchsticks
1/2 medium daikon radish, peeled and cut at an angle into matchsticks
1 bunch baby bok choy, chopped
1 ripe mango, thinly sliced
1 nori sheet, chopped into matchsticks
2 t. sesame seeds, toasted
1 scallion, finely diced
cucumber
fresh greens (spinach, arugula, etc.)
Directions
To prepare rice: heat 2 c. water in medium saucepan over high heat. Bring to boil. Once boiling, add 1 c. rice, cover, reduce heat to low, and simmer for 25-30 minutes, until rice appears moist and fluffy and liquid is absorbed. Remove from heat and keep covered.
To prepare tofu: drain tofu, pat dry, and cut into 2-3″ pieces. Get a large bowl or plate, and fill with 1 T sesame oil, grated ginger, and juice from 1 1/2 limes. Place tofu in dish and toss gently to coat with mixture. Place in fridge for 30-45 minutes to marinate, turning every 15 minutes. When tofu is ready, drizzle sesame oil in skillet on medium-high heat, add tofu and cook for 5 minutes. Turn tofu over and cook for another 4-5 minutes, until it begins to brown slightly on the edges. Remove from heat and set aside.
To toast sesame seeds: heat a clean, dry small skillet on medium-low heat. Rinse sesame seeds and throw them into the skillet, moving constantly for 8-10 minutes as they toast.
To prepare sautéed vegetables: Warm sesame oil in a medium skillet over medium-high heat. Add burdock and sauté about 5 minutes to soften, stirring constantly. Add carrots, daikon radish and 1 minced garlic clove, and sauté for another 5-6 minutes, moving the veggies constantly, until they are tender. Transfer veggies to plate. Drizzle a bit more sesame oil on skillet, add bok choy and garlic and sauté for 5 minutes, until bok choy has wilted. Remove from heat, sprinkle sesame seeds and a bit of fresh grated ginger over top, and set aside.
To assemble Bibimbap: Spoon rice, tofu, and sautéed vegetables into a serving bowl. Top with mango, nori, scallions, and cucumber. Season with salt and pepper to taste, and squeeze with a little fresh lime juice. I also often include fresh mixed greens in the bowl, as well as avocado. Enjoy!
