Spicy Tofu Soboro Bibimbap with Young Radish Kimchi: A Healthy & Delicious Meal
Clear Your Fridge! Super Simple Spicy Tofu Soboro Bibimbap Recipe (Diet Meal, Tofu Rice Bowl)
Introducing a recipe for Spicy Tofu Soboro Bibimbap using simple ingredients. Utilize leftover tofu from stews to create a nutritious tofu rice bowl that’s perfect for a diet meal. Enjoy the delightful combination of chewy tofu soboro and crisp young radish kimchi.
Main Ingredients- 1.5 cups well-fermented young radish kimchi (with juice)
- 1/2 block tofu (approx. 150g)
- 1 bowl cooked rice
- 1 tsp gochujang (Korean chili paste)
- 1 tsp sesame oil or perilla oil
- Plum extract or corn syrup (for sweetness, optional)
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a wonderful meal using leftover tofu and young radish kimchi from the fridge. I’m introducing the ‘Spicy Tofu Soboro Bibimbap with Young Radish Kimchi’ recipe, which creates a rich flavor with simple ingredients. Using leftover tofu from stews allows you to use ingredients without waste, making you feel content.
Step 2
First, lightly drain the tofu and mash it thoroughly with a fork or spoon until no lumps remain. Mashing it so that there’s still a slight texture rather than making it completely mushy is the secret to enhancing the chewiness.
Step 3
Spread the mashed tofu evenly in a preheated pan. Start with high heat. We’ll be stir-frying it until it’s nice and crumbly, being careful not to let it stick to the pan.
Step 4
As you start stir-frying the tofu, you’ll see moisture rising from the edges of the pan. Stir constantly with a spatula to evaporate the moisture. Once the moisture from the tofu has mostly evaporated, reduce the heat to medium and continue to stir frequently to prevent burning.
Step 5
As you continue to stir-fry, the tofu will turn a appetizing brown color. It will become slightly firm on the outside and moist on the inside, resembling the texture of well-stir-fried minced meat. This texture is the charm of tofu soboro.
Step 6
Now, add 1 teaspoon of gochujang and 1 teaspoon of sesame oil or perilla oil to the stir-fried tofu soboro to enhance the flavor. If you prefer a sweeter taste, you can add a little plum extract, corn syrup, or rice syrup.
Step 7
Stir well to ensure the seasoning is evenly distributed throughout the tofu soboro. Once the gochujang seasoning is well absorbed, your delicious tofu soboro is complete! You can achieve a rich flavor without minced meat, and best of all, it’s not greasy, making it easy on the stomach, which I really love.
Step 8
Place a portion of warm cooked rice in a bowl. Arrange the prepared young radish kimchi attractively on top. Adding a little of the kimchi’s refreshing juice will make it even tastier.
Step 9
Finally, generously top with the deliciously stir-fried spicy tofu soboro, and your ‘Spicy Tofu Soboro Bibimbap with Young Radish Kimchi’ is ready! Serving this with a hearty stew like doenjang-jjigae (soybean paste stew) or cheonggukjang (rich soybean paste stew) will make for an even more satisfying meal.
Step 10
Isn’t the color combination of the fresh green young radish kimchi and the sweet and spicy red tofu soboro beautiful? Young radish kimchi is rich in probiotics that aid digestion, and its abundance of vitamins and minerals helps boost immunity.
Step 11
This dish is perfect for a simple weekend meal or for entertaining guests. Those living alone can also easily make it for a satisfying meal. With delicious young radish kimchi available until summer, it’s a wonderfully fulfilling dish. I hope you all enjoy hearty home-cooked meals often and have a vibrant day!
