Tofu bibimbap (Korean rice bowl)

by | Apr 24, 2019 | Main Meals, Recipes

The variations are endless with this delicious Korean rice bowl – create a dish to suit your taste and mood.

Not so much a recipe as a guideline of ingredients to gather together.

You could use fried slices of Portabello or field mushroom instead of tofu. And, if you’re not vegan, I recommend this with cooked strips of beef or chicken, salmon fillet or other fish of your choice and a soft-boiled egg.

This recipe was developed with Kitchen Titbits. Photography by Jed Alder). 


  • Cooked brown rice (a portion per person)
  • Selection of fresh, crunchy vegetables cut into thin strips or grated (good ones to use are carrots, radishes, celeriac, sugarsnap peas or mangetout, peppers, spring onion)
  • Beansprouts
  • You might also want cooked vegetables such as broccoli and spinach
  • Strips of tofu, pressed and fried
  • Pickled cucumber (see recipe below)
  • Pickled ginger
  • Kimchee (see Rosie’s recipe here)
  • Sesame seeds
  • Chopped herbs (mint and coriander are best)
  • Gochujang dressing (see recipe below) (or you could just season to taste with sesame oil, low sodium soy sauce or Siracha)


  1. Start by putting the rice in a bowl then top with the vegetables and tofu.
  2. Sprinkle over some sesame seeds and chopped herbs then drizzle on some dressing.

Gochujang dressing (serves 2)


  • 1 tsp gochujang 
  • 1 tbsp soy sauce 
  • 1 tbsp rice wine vinegar 
  • Juice of 1/2 lime
  • 1/2 tsp sesame oil 
  • 1/2 clove garlic, grated
  • ginger grated to make 1 tsp


  1. Mix all the ingredients together in a jar, glass or mug.
  2. Taste and adjust to suit – does it need more chilli, lime or oil?

Quick pickled cucumber (serves 2)


  • 1/3 cucumber
  • Pinch of salt
  • 1/2 tsp sugar
  • 1/2 tbsp rice wine vinegar 


  1. Cut the cucumber in half lengthways and finely slice. Put in a bowl with the rest of the ingredients. Stir well and leave to sit for at least 15 minutes, stirring occasionally.

On Saturday 25th July, Rosie’s partner Andy tragically passed away. He wasn’t ill and his passing has come as a devastating blow to all of his family and friends. Rosie will be taking compassionate leave to look after their children. She hopes to return to private practice when her children start school in September.

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