Sunday, January 12, 2014

Korean Bibimbap

Since going to Korea a couple years ago I have really fallen in love with this dish. It reminds me of fried rice without anything being fried and it just tastes so much better!  This is definitely a keeper.  You can absolutely omit and add things as you like but I would definitely keep the gochujang as it gives alot of flavor.  Enjoy!

Roasted Tofu

1 tbsp hoisin sauce
1 tbsp tamari
1 garlic clove crushed
1 10 ounce package extra firm tofu

Mix all ingredients and marinate for 30 minutes.  Heat oven to 350 degrees.  Cook for 20-25 until firm, flipping once.

Sesame Spinach

2 handfuls baby spinach
1 tsp grated ginger
1 garlic clove, diced
1 tbsp sesame oil
1-2 tsp soy sauce

Mix all ingredients together and let marinate for 20 minutes


2 cups sliced mushrooms
1 tsp coconut oil
1 tbsp soy sauce
2 green onions, sliced

Heat coconut oil in pain.  Cook mushrooms with soy sauce until soft.  Mix in green onions

Homemade Gochujang

3/4 cup white miso paste
.5 ounce red pepper powder, korean
4 tbsp sugar
6 tbsp tamari
1-2 tbsp water, if needed


1. Place all ingredients except water into pot and cook for 20 minutes.  Add water if mixture start sticking.  Let cool and store in refrigerator.

Homemade Napa Cabbage Kimichi

see recipe here

Extra ingredients:

Eggs, cooked over easy
Carrots, julienned
Grilled broccoli or cauliflower
1 cup brown rise, cooked

Korean Bibimbap

Arrange all ingredients  on top of the bed of rice.  Then using your chop sticks or a spoon mix together and enjoy!

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