There are only a handful of recipes that I can say without a doubt I’m proud of making and I’ve achieved a gold star in my kitchen for making.


That is true for this bibimbap I made last week. I had originally planned on making quinoa “fried rice” for dinner complete with egg on top and loaded with vegetables and spicy ingredients, and then I thought to myself: what if I put it in a bowl and labeled it as a bibimbap instead? Ta-da!

The first thing I had to do was look through my fridge and pantry and make sure I had at least four main ingredients: sesame oil, soy sauce, sriracha or chili sauce and ginger. Everything else I could compromise on not having in the dish (though that would have been a disappointment).


I definitely want to experiment with different ingredients next time, and maybe even different marinades and spices. You could also make this carnivorous with some pork, Korean-style grilled beef or chicken!

I always take it as a good sign when the husband requests a dish be made at least once a week or once every two weeks as one of our meals for the week. And I can’t argue with him there on that one.


Prep time
Cook time
Total time
Simple bibimbap loaded with quinoa, shiitake mushroom, marinated tofu and vegetables.
Cuisine: Korean
Serves: 2
  • 7 oz. (1/2 block) extra firm tofu, pressed (to drain out liquid) and cut into cubes
  • 2 teaspoons ginger, finely minced
  • 2 cloves garlic, finely minced
  • 2 teaspoons lite soy sauce
  • ½ cup seedless cucumber, thinly sliced
  • 2 teaspoon Mirin or rice vinegar of choice
  • ¼ teaspoon dark sesame oil
  • ¼ teaspoon toasted sesame seeds
  • ½ cup carrot, cut into thin strips
  • Non-stick spray
  • ½ cup (about 3-4 oz.) shiitake mushrooms, wiped clean, de-stemmed and sliced
  • 1 cup cooked quinoa
  • 2 eggs, cooked either over easy or sunny side up (or made the way you like)
  • 1 or 2 teaspoons Sriracha or chili garlic sauce to top
  1. Combine cut tofu, soy sauce, garlic and ginger in a large zip-close bag or container and toss lightly to coat well. Be careful not to break up the tofu.
  2. Let marinade and refrigerate for 30 minutes.
  3. Toast sesame seeds in a small dry pan over low heat, until fragrant
  4. In a small bowl, combine thinly sliced cucumber, sesame oil, Mirin (rice vinegar) and toasted sesame seeds.
  5. Toss well, cover with plastic wrap and refrigerate for 30 minutes.
  6. Heat a large, dry deep skillet over medium or medium-high heat
  7. Add tofu and cook until browned on all sides, about 5-8 minutes.
  8. When tofu is browned, remove from skillet and set aside.
  9. Next add non-stick spray to pan and cook mushroom until browned, about 5-8 minutes
  10. Begin arranging your bowl:
  11. In two large bowls, split quinoa in each (1/2 cup each). Divide mushrooms, cucumbers, carrots and tofu in half and arrange around outer edge of each bowl.
  12. In the same pan you toasted the sesame seeds, cook one egg for each bowl. We chose to cook our over easy, but you could do sunny side up, poached, whatever your preference.
  13. Top each bowl with cooked egg and sauce of choice



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