• 2 Ratings

Meaning "mixed rice," this bibimbap recipe features all the flavors of the Korean classic dish. This casserole combines rice, tofu, and even nestles eggs into the rice mixture for extra protein.

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Jason Donnelly

Recipe Summary

prep:
15 mins
bake:
20 mins at 450°
stand:
10 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. In a small bowl stir together the first five ingredients (through vinegar). In an extra-large skillet heat vegetable oil over medium-high. Add mushrooms, onion, and garlic; cook and stir 5 to 6 minutes or until mushrooms brown. Add kale and carrots; cook and stir 2 minutes more. Add rice and gochujang mixture. Stir to coat. Gently stir in the tofu.

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  • Spoon tofu mixture into a 3-qt. rectangular baking dish, spreading evenly. Make eight indents in the mixture with the back of a spoon. Crack an egg into each indent. Sprinkle with salt and pepper. Cover with foil.

  • Bake about 20 minutes or until heated through and eggs are just set. Loosen foil. Let stand 10 minutes. Sprinkle with green onions and sesame seeds; serve with sriracha sauce for drizzling.

Nutrition Facts

336 calories; total fat 14g; saturated fat 3g; polyunsaturated fat 6g; monounsaturated fat 4g; cholesterol 186mg; sodium 556mg; potassium 554mg; carbohydrates 32g; fiber 4g; sugar 8g; protein 18g; trans fatty acid 0g; vitamin a 8629IU; vitamin c 30mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 80mcg; vitamin b12 0mcg; calcium 179mg; iron 3mg.
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Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
01/14/2020
Delicious. I omitted the egg completely and therefore didn’t heat it in over for more than a few minutes. Otherwise it would be dry! I pre cooked the tofu and made it crispy. I added some onion, garlic and some of the sauce from the recipe to add some flavor to plain tofu. I served it with cucumber and sesame seeds as well As green onion as directed. Vegan hubby loved it!
Rating: 5.0 stars
12/30/2019
My whole family loved it! The recipe is easy to follow, it was quick to cook and the result is very delicious. I didn’t have kale handy so I substituted with Napa cabbage. Only upgrade I would suggest is to marinate the tofu cubes a bit in the paste for flavor (tofu can be so bland!) before stirring into the rice mixture. I like that this is appealing to my vegetarian teen, and was really impressed that even my fussy 9 year old “meat-aterian” loved it! This is definitely a keeper.
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