Korean Fried Tofu Bibimbap Recipe

Prepare the Tofu

Drain the tofu and press it to remove excess moisture. Cut it into bite-sized cubes.

Fry the Tofu

In a non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the tofu cubes and season with salt and pepper. Fry until golden brown on all sides, about 8-10 minutes. Remove from pan and set aside.

Fry the Eggs

In the same skillet, add 1 tablespoon of vegetable oil. Crack the eggs into the skillet and fry until the whites are set but the yolks remain runny, about 2-3 minutes. Remove from heat.

Prepare the Vegetables

While the eggs are frying, chop the scallions and prepare the kimchi and pickled cucumber.

Assemble the Bibimbap

In serving bowls, divide the cooked rice. Top each bowl with the fried tofu, kimchi, pickled cucumber, fried egg, and chopped scallions.

Add Sauce and Serve

Drizzle each bowl with soy sauce and gochujang. Sprinkle sesame seeds on top. Serve hot and enjoy!