Meaning “mixed rice,” this bibimbap recipe features all the flavors of the Korean classic dish. This casserole combines rice, tofu, and even nestles eggs into the rice mixture for extra protein.
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon rice vinegar
2 tablespoons vegetable oil
1 8 ounce pkg. fresh cremini mushrooms, sliced (3 cups)
1 ½ cups chopped onion
4 cloves garlic, minced
4 cups chopped, stemmed fresh kale
2 cups coarsely shredded carrots
3 cups cooked rice
1 14 ounce pkg. extra-firm tofu, drained and cut into 1-inch cubes
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
½ cup bias-sliced green onions
2 teaspoons sesame seeds
Preheat oven to 450°F. In a small bowl stir together the first five ingredients (through vinegar). In an extra-large skillet heat vegetable oil over medium-high. Add mushrooms, onion, and garlic; cook and stir 5 to 6 minutes or until mushrooms brown. Add kale and carrots; cook and stir 2 minutes more. Add rice and gochujang mixture. Stir to coat. Gently stir in the tofu.
Spoon tofu mixture into a 3-qt. rectangular baking dish, spreading evenly. Make eight indents in the mixture with the back of a spoon. Crack an egg into each indent. Sprinkle with salt and pepper. Cover with foil.
Bake about 20 minutes or until heated through and eggs are just set. Loosen foil. Let stand 10 minutes. Sprinkle with green onions and sesame seeds; serve with sriracha sauce for drizzling.
Source: Better Homes & Gardens