Mooli Radish & Tofu Bibimbap Bowl

Korean inspired bowl with several raw and cooked elements brought together by a smoky and spicy sesame, miso and lime Gochujang sauce.

Substitute:

  • No quinoa? Use basmati rice or sushi rice instead. 
  • No mooli radish? Try with courgette instead. 
  • No gochunjang sauce? Use any chilli paste instead. 

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2

Ingredients:

150 g Mooli radish

120 g Carrot

120 g Cucumbers

1 tbsp Sesame seeds

150 g Quinoa (cooked)

For the tofu:

150 g Firm tofu

3 tbsp Cornflour

1 tbsp Vegetable oil

For the dressing:

3 tbsp Gochunjang sauce

3 tbsp Miso paste

5 tbsp Sesame oil

3 tbsp Soy sauce

3 tbsp Maple syrup

1 tbsp Water

3 tsp Apple cider vinegar

2 Garlic cloves

4 tbsp Lime juice

For serving:

Spring onions (thinly sliced)

Recipe:

  1. Use a vegetable peeler to cut the mooli radish, cucumber and carrot into thin slices.
  2. Place all the bibimbap dressing ingredients into a food processor. Blend until smooth. Pour ⅔ of the dressing over the vegetables, add the sesame seeds and toss until well coated.
  3. Press dry the tofu and cut into 2 cm thick cubes. Toss in cornflour, then place in a small mixing bowl and pour over the reserved dressing. Toss well to coat.
  4. Place a frying pan over medium heat and add the oil. When hot, add the tofu and cook until golden on both sides and crispy, for about 5-6 minutes.
  5. To plate; add the cooked quinoa into your plates, top with the bibimbap salad and top with the crispy tofu.
  6. Sprinkle with spring onions and serve.
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How to store

Store in an airtight container, in the fridge, for up to 3 days. 

Leftovers

Stir fried rice: Place a wok or frying pan over a medium-high heat. Add a dollop, the leftovers, 1 tbsp soy sauce, 1 tbsp sesame oil and some cooked rice. Toss well and cook for 5-6 minutes, then serve.