Rice Bowl with Tofu, Vegetables and Gochujang

This is our take on the Bibimbap, Korea’s famous rice bowl. Bibimbap means ‘mixed rice,’ and it’s just that - rice mixed with a variety of toppings, topped with a deeply-flavoured gochujang-based sauce. The work is in the measuring and chopping - the actual cooking of this recipe is very simple. Bibimbap is traditionally served with all of the vegetables neatly separated in the bowl. To speed up cooking, you can fry all the vegetables together - your bibimbap will taste delicious regardless of presentation!

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Prep time
10 minutes
Cook time
15 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

572kcal
Calories
24g
Protein
30g
Total Fat
60g
Carbs
8g
Fibre
12g
Sugars
338mg
Calcium
26%
 
6mg
Iron
31%
 
186mg
Magnesium
44%
 
539mg
Phosporus
43%
 
1187mg
Potassium
25%
 
835mg
Sodium
36%
 
4mg
Zinc
34%
 
1mg
Copper
91%
 
1mg
Vitamin B1
45%
 
1mg
Vitamin B2
53%
 
6mg
Vitamin B3
36%
 
0mg
Vitamin B6
29%
 
123mcg
Vitamin B9
31%
 
1808mcg
Vitamin A
201%
 
1mcg
Vitamin B12
26%
 
25mg
Vitamin C
28%
 
1mcg
Vitamin D
7%
 
4mg
Vitamin E
25%
 
636mcg
Vitamin K
530%
 
Calories: 572kcal; Protein: 24g; Total Fat: 30g; Carbs: 60g; Fibre: 8g; Sugars: 12g; Calcium: 338mg (26%); Iron: 6mg (31%); Magnesium: 186mg (44%); Phosporus: 539mg (43%); Potassium: 1187mg (25%); Sodium: 835mg (36%); Zinc: 4mg (34%); Copper: 1mg (91%); Vitamin B1: 1mg (45%); Vitamin B2: 1mg (53%); Vitamin B3: 6mg (36%); Vitamin B6: 0mg (29%); Vitamin B9: 123mcg (31%); Vitamin A: 1808mcg (201%); Vitamin B12: 1mcg (26%); Vitamin C: 25mg (28%); Vitamin D: 1mcg (7%); Vitamin E: 4mg (25%); Vitamin K: 636mcg (530%)
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Notes

As there are many components, it can be easy to overdo it on the oil. Measure carefully, and remember that most vegetables release liquid during cooking which prevents sticking. If necessary, add a splash of water during cooking to loosen.

Alternatives:
brown rice - quinoa, cauliflower rice
tamari - soy sauce
rice vinegar - apple cider vinegar
honey - sugar, maple syrup
garlic powder - minced garlic (use 1 clove for every teaspoon of powder)
carrots- bean sprouts
chard - kale, spinach, cabbage

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