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5 from 1 vote

Korean Veggie Bowl

A healthy and delicious bowl inspired by the Korean banchan dishes and reminiscent of a bibimbap bowl!
Servings 4 people
Author Olivia

Ingredients

For the Broccoli

  • 1 head of Broccoli (cut into small florets)
  • 4 Garlic Cloves (minced)
  • 1 1/2 tbsp Sesame Oil
  • 1 tbsp Sesame Seeds
  • 1 tbsp Fish Sauce
  • 1/2 tsp Kosher Salt

For the Bean Sprouts

  • 10 oz Bean Sprouts
  • 3 Garlic Cloves (minced)
  • 1 tbsp Sesame Oil
  • 1 tsp Fish Sauce
  • 1 tbsp Sesame Seeds
  • 1 tsp Sambal Oelek or Chili Sauce
  • 1/2 tsp Kosher Salt

For the Edamame

  • 1 1/4 cup Frozen Shelled Edamame
  • 1/2 tbsp Sesame Oil
  • 1 1/2 tbsp Soy Sauce
  • 2 tsp Honey
  • 1 tbsp Sesame Seeds

For the Tofu

  • 12 oz Extra Firm Tofu
  • 1 1/2 tbsp Sweet Soy Sauce
  • 1 tbsp Soy Sauce
  • 1 tsp Honey
  • 1 tsp Sesame Oil
  • 1 tsp Sambal Oelek or Chili Sauce

For the Bowl

  • 1 1/4 cup Cooked Grain of Choice (I used wild rice)
  • Kimchi
  • Four 7 Minute Eggs
  • As Needed Green Onions (sliced for topping)
  • As Needed Furikake (optional)
  • As Needed Neutral Oil (ie: vegetable or canola oil)

Instructions

For the Broccoli

  • Bring a large pot of water to a boil. When the water has boiled, add in the broccoli florets and cook for about 2-3 minutes, until the broccoli has cooked and turned a vibrant green (The same pot of boiling water can be used for the bean sprouts and edamame). While the broccoli cooks, fill a large bowl with ice and water. When the broccoli is done, immediately plunge the florets into the ice water.
  • After the broccoli has chilled, remove it from the ice water, allow the excess water to drain, and transfer it into a separate bowl. Add in the minced garlic, sesame oil, sesame seeds, fish sauce, and salt. Mix to combine and set aside.

For the Bean Sprouts

  • In a pot of boiling water, drop in the bean sprouts. Cook for about 5-7 minutes until the bean sprouts have slightly wilted. After they have cooked, transfer them into the bowl of ice water.
  • When the bean sprouts have chilled, drain off the excess water, and transfer them into a separate bowl. Add in the minced garlic, sesame oil, fish sauce, sesame seeds, sambal oelek, and salt. Stir to combine and set aside.

For the Edamame

  • Cook the edamame in a pot of boiling water for about 2-3 minutes until the edamame has defrosted. Once the edamame has defrosted, chill them in a bowl of ice water. When the edamame has chilled, drain off the excess water or pat them dry with paper towels.
  • Heat a sauté pan, over medium-high heat. When the pan has heated, add in the sesame oil. Then add in the edamame. Stir to coat the edamame in the sesame oil. Next add in the soy sauce. Cook and stir the edamame until the soy sauce gets absorbed and evaporates. Turn off the flame and add in the honey and sesame seeds. Stir to combine and set aside. You can use the same pan for the tofu just wipe off any remaining sauce with a paper towel.

For the Tofu

  • Remove the tofu from the packaging and drain the excess liquid. Wrap the tofu in paper towels and place it on a dish. Place something heavy (such as a pan or cast iron skillet) on top of the tofu to press out the remaining liquid. Allow the tofu to stand with the heavy object on top for about 20 minutes.
  • After the tofu has been pressed, dice it into 1/2 inch cubes. Heat a sauté pan over medium-high heat with just enough neutral oil to coat the bottom of the pan. When the pan has heated, add in the tofu. Cook the tofu until until all the sides develop a golden brown crust, mixing and flipping the pieces when needed.
  • In a small bowl, combine the sweet soy sauce, soy sauce, honey, sesame oil, and sambal oelek. When the tofu pieces have browned, add in the sauce mixture and cook until the sauce has been absorbed.

To Assemble the Bowl

  • Place a scoop of rice or your grain of choice into the center of the bowl.
  • Start adding scoops of the broccoli, bean sprouts, edamame, tofu, and kimchi around the rice.
  • Top the bowl with a halved 7 minute egg.
  • Garnish with the sliced green onions and a sprinkle of furikake!

Notes

*To make this bowl vegan: omit the egg and furikake topping, do not add fish sauce and replace it with additional salt as needed, and use agave or maple syrup instead of honey.