Pan-fried tofu is the protein of choice for these Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce.
For the Pickled Vegetables:
Prepare the pickled vegetables by combining the daikon, carrot, salt, sugar, vinegar, and warm water in a large glass container with lid. Shake well to dissolve the salt and sugar. Set aside to pickle (at least 10-15 minutes).
For the Tofu:
Combine the soy sauce and cornstarch in a small bowl and whisk until combined. Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat. Toss half of the tofu pieces in the soy sauce and cornstarch mixture, then immediately transfer to the hot pan and fry for 1-2 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain. Repeat with remaining tablespoon of oil and second half of tofu.
Squeeze the excess moisture out of the cucumbers using a paper towel. Toss the cucumbers with the sesame oil and toasted sesame seeds. Set aside.
For the Mushrooms:
Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook in a single layer until golden brown, about 2-3 minutes per side. Set aside.
For the Spinach:
Heat 2 tsp of oil in a large skillet over medium-heat. Add the spinach leaves and saute for 1-2 minutes, until wilted. Immediately rinse the spinach with cool water. Use your hands to squeeze out excess liquid, until the spinach feels dry. Toss the spinach with the minced garlic, sesame oil, sesame seeds, and scallion.
For the Bibimbap Sauce:
Prepare the sauce by whisking together the gochujang, honey, sesame oil, water, rice vinegar, and sesame seeds in a small bowl.
To Assemble Bibimbap Bowls:
Place 1 cup rice into four separate serving bowls. Top with ¼ of the fried tofu and one fried egg each. Serve with prepared toppings of choice (pickled vegetables, cucumber, mushrooms, spinach, bean sprouts, and sauce).