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Korean

Korean Bibimbap with Tofu Bulgogi

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 Korean Bibimbap with Tofu Bulgogi
For the week of August 23-27 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Korean
Prep Time 30 minutes
Cook Time 30 minutes
Servings
4 Yields
Ingredients
Rice
  • 2 cups long grain white rice uncooked
  • 3 1/2 cups water
  • 1/4 teaspoon Salt
Tofu Bugolgi with Vegetables
  • 1 package extra-firm tofu diced into bite size
  • 2 Carrots cut into matchsticks
  • 3 tablespoon vegetable oil
  • 1/4 cup soy sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon mirin
  • 4 cloves garlic minced
  • 1 inch ginger minced
  • 2 tablespoons sesame oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sesame seeds
Bibimbap Sauce
  • 2 tablespoons gochujang
  • 1/2 teaspoon brown sugar
  • 1 teaspoon oil
  • 2 tablespoons water
Eggs
  • 1 tablespoon butter
  • 4 eggs
  • 2 tablespoons water cold
Course Main Dish
Cuisine Korean
Prep Time 30 minutes
Cook Time 30 minutes
Servings
4 Yields
Ingredients
Rice
  • 2 cups long grain white rice uncooked
  • 3 1/2 cups water
  • 1/4 teaspoon Salt
Tofu Bugolgi with Vegetables
  • 1 package extra-firm tofu diced into bite size
  • 2 Carrots cut into matchsticks
  • 3 tablespoon vegetable oil
  • 1/4 cup soy sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon mirin
  • 4 cloves garlic minced
  • 1 inch ginger minced
  • 2 tablespoons sesame oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sesame seeds
Bibimbap Sauce
  • 2 tablespoons gochujang
  • 1/2 teaspoon brown sugar
  • 1 teaspoon oil
  • 2 tablespoons water
Eggs
  • 1 tablespoon butter
  • 4 eggs
  • 2 tablespoons water cold
Instructions
Make the Rice
  1. Rinse the rice in a fine mesh colander until the water runs clear. Add the water and salt to a saucepan and bring to a boil over high heat. Add the rice and stir, letting the water come to a boil again. Place the lid on the saucepan and lower the heat to a simmer. Simmer for 18 minutes. Turn off the heat and let the rice steam for 5 minutes. Fluff the rice with a fork.
• Prepare the Vegetables and Tofu:
  1. Cut the vegetables and place in separate bowls. Then cut the tofu and place in a separate metal bowl.
How to Prepare Bulgogi Sauce
  1. In a clear cup combine the ingredients and whisk until the sugar is dissolved. Coat the tofu with the marinade and set aside.
How to Make the Bibimbap
  1. Combine all ingredients in a small bowl. Set aside
How to Cook the Vegetables
  1. In the same skillet add butter, once melted add the corn, salt and pepper. Sauté until corn is tender. Remove from heat.
How to Cook the Tofu Bulgogi
  1. Preheat a skillet over medium high heat. Add the tofu pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. Add the reserved marinade by tablespoon when the pan gets dry.
How to Cook the Eggs
  1. In a nonstick skillet, add the butter. Once the butter is melted crack the eggs and let the bottom of the white slightly firm. Add two tablespoons of cold water, cover immediately. Allow the steam to cook the eggs until the white is firm but the yolk is still gooey.
How to Serve
  1. In a bowl, add a cup of rice, place the bulgogi chicken in the middle. Then top it up with equal portions of cabbage, corn, cucumber and carrots. Place a fried egg on the top. Drizzle with Bibimbap sauce and sprinkle with Korean red pepper if wanted. Repeat this for all serving bowls.