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Spicy
Dairy Free

Bibimbap with Tofu & Kimchi

Roasted Brussels Sprouts, Carrot Ribbons & Jasmine Rice

Cooking time

35 minutes

Servings

2/4

Calories

660 /serving

Bibimbap has been around in Korea for ages, but originally it was a tradition to make it on the eve of the lunar new year, as families would throw in whatever they had in their pantry. We stay true to this potluck spirit in our vegetarian version, with roasted Brussels sprouts, satisfyingly crunchy green beans and vibrant Nantes carrots served with crispy panko-coated slices of tofu. Bibimbap wouldn’t be the same without some form of fermented veg, so we complete this bowl with a spoonful (or more) of kimchi. Half the fun of bibimbap is in delicately adding each ingredient to the bowl of jasmine rice; we recommend indulging in this moment of ritual before mixing it all together and taking a big bite!

We will send you:

  • 200g Carrots
  • 170g Green beans
  • 1 Garlic clove
  • 1 Lime
  • 1 Scallion
  • 170g Brussels sprouts
  • 157g Jasmine rice
  • 45ml Soy sauce reduced in sodium
  • 225g Tofu
  • 14g Honey
  • 66.5g Kimchi
  • 12.5g Korean spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)

You will need:

Medium pot
Large pan
Zester
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
17 g
Saturated Fat
3 g
Sodium
2590 mg
Total Carb
109 g
Sugars
17 g
Protein
24 g
Fibre
19 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Cook the Brussels sprouts
While the rice cooks, preheat the oven to 450°F. Remove the root ends of the Brussels sprouts and halve them lengthwise. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, stirring halfway through, 12 to 15 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.
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Mise en place
While the Brussels sprouts roast, zest and juice the lime. Peel the carrots; still using your peeler, peel the carrots into long ribbons. Cut off and discard the stem ends of the green beans; halve crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic.
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Cook the tofu
In a large pan, heat a drizzle of oil on medium-high. Cut the tofu into ¼-inch-thick slices crosswise and pat dry with paper towel; season with half the remaining spice blend and S&P to taste. Add the seasoned tofu to the pan and cook, 3 to 4 minutes per side, until golden and heated through. Transfer to a plate; sprinkle with ½ the lime zest (or as much as you’d like). Set aside in a warm spot. Reserve the pan.
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Cook the green beans
In the same pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the green beans and 1 tbsp of soy sauce (double for 4 portions); season with S&P to taste. Cook, stirring frequently, until the beans are crisp tender.
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Make the sauce & serve
In a small bowl, combine the honey, remaining soy sauce and lime zest and ½ the lime juice; season with the remaining spice blend and S&P. To the pot of rice, add the green tops of the scallions and the remaining lime juice; season with S&P. Divide the rice between your plates. Top with the vegetables, tofu and kimchi. Spoon as much of the sauce as you’d like over the tofu and vegetables. Serve any remaining sauce on the side. Bon appétit!