There they were – four roommates dazedly wandering through the Friday noontime crowds at Trader Joe’s, hungry, and a bit hungover. While scanning the aisles at Trader Joe’s, Roommate A remarked that she was craving Korean food, but that Trader Joe’s seemingly endless world of prepared frozen meals seemed to be sorely lacking in that area. “Don’t worry,” said Roommate B, “I can make it.”
And with those four magic words, it was on. Fifteen minutes later, after they had locked up their Zipcar and stumbled to their apartment with their groceries (and a pack of Pumpkin Joe-Joe’s for dessert), the bibimbap bowl-off commenced. Please note: These roomies decided on tofu for their bowls, but if you are in the mood for meat, feel free to substitute.
Bibimbap Bowls
Ingredients
Instructions
Cut tofu into 1 inch cubes, peel and slice zucchini lengthwise into strips, julienne the carrots, and cut the mushrooms into 1/4 inch wide pieces.
Sauté the zucchini, carrots, and spinach with one tablespoon of olive oil each in separate pans on medium heat until wilted. Put aside onto a large plate.
#SpoonTip: You can also sauté them in the same pan individually.
Sauté the tofu cubes and the Shiitake mushrooms in 1/4 cup each of teriyaki sauce on medium high heat until browned. Set aside on plate when finished.
Cook 4 eggs sunny side up, using one teaspoon of olive oil for each egg. Meanwhile, place rice in the microwave and heat for 3 minutes.
To make the sauce, combine Sriracha sauce, 1/2 cup teriyaki sauce, and 2 tablespoons rice vinegar into a bowl and set aside.
Divide rice into 4 bowls and pour remainder of rice vinegar into bowls.
Add tofu, zucchini, mushrooms, carrots, spinach, and bean sprouts in equal portions to each bowl. Place egg gently in the center. Drizzle sauce on top. Bon appetite!