Bibimbap Style Soy Glazed Mushroom Bowl
I really enjoyed making this dish! I’ve always had my eye on Bibimbap, because as you all know, I do love a bowl, and the term bibim means “mixing” and bap is cooked rice. So it’s essentially a bunch of delicious ingredients thrown over rice.. the absolute perfect food for me! I didn’t go the full traditional bibimbap adding namul, gochujang and topping with an egg, but kept it fairly simple with some delicious bold flavors! But that’s not to say you can’t add these extras to yours! This Bibimbap style soy glazed mushroom bowl is a great way to get a taste for this amazing Korean style food, and it’s super easy to make!
Notes
Bibimbap, simply put, is a Korean rice dish. The term bibim means “mixing” and bap is cooked rice. It is served as a bowl of warm white rice topped with colorful vegetables, eggs, namul and gochujang. Bibimbap is so diverse, and by nature is quite healthy with, providing a low-calorie dish that is high in fiber, carbohydrates, and protein. Egg and sliced meat are common additions, but today I decided to keep it veggie – although an egg would have been a great addition!
Traditional Bibimbap is normally very colorful, sporting carrots, cucumber, mung bean sprouts, baby spinach, etc – so my version really is a ‘variation’! But that’s what’s great about Bibimbap, there are SO many versions, that you can really have fun with it and cater to everybody’s needs! below is an image of what a more traditional Bibimbap looks like:
I have an amazing ramen place close to my house, called Fuyu Ramen, and they have a dish similar to what I have created which is where I got my inspiration! I have linked the restaurant incase you ever find yourself in NY!
Website: https://www.fuyuramen.com/
Mushrooms – go for Portobello mushrooms for this recipe, their large size is great for portioning, and they have a full earthy flavor! One large mushroom should be enough per person, but feel free to add an an extra one if you’re feeling hungry! Additionally, if you’d like to add some meat to this dish, some sort of red meat would be a perfect fit.
Nori – for the seaweed, I just used a sushi nori sheet, and cut it into strips for topping! This of course is not a necessity, but I love the added flavor.. so if you have it, add it!
Tofu – make sure to go for firm/extra firm here. I like to cook mine in the airfryer, it makes it delicious and crispy, but if you’d prefer to pan fry, or deep fry in oil, feel free! I have another tofu ‘poke’ style bowl if this kind of dish appeals to you, which is vegan! Linked below!
What You’ll Need
Bowl
- 3 large portobello mushrooms, cut into 1cm thick slices
- basmati rice, 3 portions
- 1 avocado, finely sliced and removed from skin
- Finely sliced iceberg lettuce, 3 handfuls
- 8oz extra firm tofu, cubed
- chopped scallions for topping
- shredded seaweed sheet x 3 portions
- Sushi mayo
- sesame seeds and chili flakes for serving (optional)
Mushroom Marinade
- 3 tbsp rice vinegar
- 2 tbsp mirin
- 2 tbsp soy sauce (feel free to use GF, light, etc)
- 1 heaped tbsp miso paste
- 1/3 cup boiling water
Tofu marinade
- 1 tbsp rice vinegar
- 1 tsp mirin
- 2 tbsp soy sauce (feel free to use GF, light, etc)
- 1 tbsp cornstarch
Bibimbap Style Soy Glazed Mushroom Bowl
- Total Time: 45
- Yield: 3 1x
Description
Soy Glazed Mushroom Bibimbap, served on a bed of basmati rice, with lettuce, avocado, crispy tofu, shredded seaweed and sesame seeds
Ingredients
Bowl
- 3 large portobello mushrooms, cut into 1cm thick slices
- basmati rice, 3 portions
- 1 avocado, finely sliced and removed from skin
- Finely sliced iceberg lettuce, 3 handfuls
- 8oz extra firm tofu, cubed
- chopped scallions for topping
- shredded seaweed sheet x 3 portions
- Sushi mayo (optional)
- sesame seeds and chili flakes for serving (optional)
Mushroom Marinade
- 3 tbsp rice vinegar
- 2 tbsp mirin
- 2 tbsp soy sauce (feel free to use GF, light, etc)
- 1 heaped tbsp miso paste
- 1/3 cup boiling water
Tofu marinade
- 2 tbsp rice vinegar
- 2 tbsp soy sauce (feel free to use GF, light, etc)
- 1.5 tsp mirin
- flat tbsp corn starch
- onion or garlic powder
Instructions
- Remove the cubed tofu from the packaging and place on a kitchen towel which is laid flat on a baking tray. Cover with a 2nd kitchen towel, and place a heavy chopping board on top of it. The goal is to drain as much liquid as possible, because we want the tofu to get crispy. While that soaks, prepare the rice as per packet instructions, letting it boil in the background. Best to set a timer, and once it’s done, just leave it to rest with the lid on.
- While the tofu soaks for a few minutes, start frying your mushrooms over a medium/high heat in a large non-stick pan, about 6-7 minutes. You don’t want there to be too many in the pan, so do this in two batches.
- Back to the tofu. Turn on the air-fryer to 400 Deg F, and add all the wet ingredients for the tifu marinade into a Tupperware with the drained tofu cubes. Give it a good shake with the lid on. Add your garlic powder and cornstarch and give one last shake, making sure everything is coated nicely. Pop your tofu into the air-fryer (not letting in any extra liquid) and cook for 10-12 mins, we want a golden crispy cube!
- While the tofu cooks, finish off your mushrooms by adding both batches back into the frying pan, and coating them with the marinade you prepared in a small bowl. Mix well and let this simmer for 1-2 minutes, removing from the heat when slightly thickened. If you haven’t already done it, prepare your avocado, lettuce and seaweed now.
- Assemble your bowl – add the rice, lettuce, portioned out mushrooms and tofu, avocado and all toppings!
Notes
See notes in thread!
- Category: Lunch/Dinner
- Method: Stovetop / Airfryer
- Cuisine: Korean
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