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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Cook the Rice
Rinse the short-grain rice under cold water until the water runs clear. Drain well. In a rice cooker or a pot, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes. Remove from heat and let sit for 10 minutes.
- 2
Prepare the Tofu
While the rice is cooking, drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into cubes. Heat a non-stick skillet over medium heat and add 1 tablespoon of sesame oil. Once hot, add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes.
- 3
Sauté the Vegetables
In the same skillet, add the chopped green onions and julienned carrots. Sauté for about 3-4 minutes until the carrots are tender. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat.
- 4
Mix Sauce Ingredients
In a small bowl, mix the soy sauce, gochujang, and sesame oil to create a sauce.
Assembly
- 5
Combine Everything
In a large bowl, combine the cooked rice, sautéed vegetables, fried tofu, and sauce. Toss gently to combine all ingredients evenly.
- 6
Garnish
Serve the rice bowl in individual bowls or plates. Sprinkle sesame seeds on top and add kimchi on the side if using.
- 7