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.


  • 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


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)


  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.
Oddbox image

How to store

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


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.