Veggie bibimbap
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Traditionally made with beef, this take on the classic Korean rice dish is a thumbs up for vegetarians
Ingredients
Calorie controlled cooking spray
4 spray(s)
Plain Tofu
280 g, extra-firm, cut into 3cm cubes
Egg, whole, raw
4 large, raw
Carrots, raw
250 g, peeled and coarsely grated
Root Ginger
20 g, finely grated
Garlic
2 clove(s), crushed
Yutaka Korean Kimchi
140 g, spicy (vegetarian)
Spinach
200 g
Brown Rice, dry
240 g, cooked to pack instructions
Soy Sauce
3 tablespoon(s), dark
Instructions
1
Mist a large wok or frying pan with cooking spray and fry the tofu over a medium-high heat for 3-4 minutes or until golden on all sides. Transfer to a plate and keep warm. Mist the pan again and fry the eggs for 3-4 minutes until the whites are crisp but the yolks are still runny, or as desired. Remove to another plate and set aside, covered, to keep warm.
2
Mist the pan again and fry the carrots, ginger and garlic for 2 minutes, then add the kimchi. Cook for another minute, stirring constantly. Stir in the spinach until wilted, then add the rice and soy sauce and stir until the rice mixture is piping hot. Add the tofu and gently mix in.
3
Divide between four bowls. Top with a fried egg to serve.
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