Spicy Tempeh Bibimbap with Kimchi and Sesame Broccoli
Tips for Experienced Cooks
For an exceptional flavor boost, make your own gochujang sauce if you can. It's a fun way to personalize the dish and control the spice and sweetness levels. Also, consider playing with the textures by adding raw vegetables or pickles for freshness and crunch. To enhance the visual appeal, carefully arrange the components in the bowl, considering colors and shapes to make the dish as pleasing to the eye as it is to the palate.
Step 1: Marinate the Tempeh
In a large bowl, combine the sliced tempeh, gochujang sauce, soy sauce, and sesame oil. Let it marinate for 15 minutes.
- 1 block of tempeh, sliced
- 2 tablespoons gochujang sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Step 2: Cook the Tempeh
Heat a non-stick pan over medium heat. Add the marinated tempeh to the pan and cook for 5-7 minutes, until crispy and browned.
Step 3: Steam the Broccoli
While the tempeh is cooking, steam the broccoli florets until tender.
- 1 head of broccoli, florets
Step 4: Stir-fry the Kimchi
In a separate pan, stir-fry the kimchi for 2-3 minutes until warmed through.
- 1 cup kimchi
Step 5: Assemble the Bibimbap
To assemble the bibimbap, divide the cooked rice into four bowls. Top each bowl with equal amounts of tempeh, kimchi, steamed broccoli, sesame seeds, and green onions. Add a fried egg on top if desired.
- 4 cups cooked rice
- Cooked tempeh from Step 2
- Stir-fried kimchi from Step 4
- Steamed broccoli from Step 3
- 2 tablespoons sesame seeds
- 2 green onions, sliced
- 4 fried eggs (optional)
Step 6: Serve and Enjoy
Serve the bibimbap bowls hot and enjoy!
Meat, Eggs, & Dairy
- 4 fried egg
Fresh Produce & Herbs
- 2 cups broccoli florets
- 2 cups kimchi
- 2 green onion
Pantry Items
- 2 cups cooked rice
- 8 ounces tempeh
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Seasonings & Spices
- 2 tablespoons gochujang sauce
- 1 tablespoon sesame seeds