Looking for a delicious late-winter weekend project? Look no further than NYTimes Cooking’s Bibimbap recipe.
FOR THE TOFU:
1 tablespoon Asian sesame oil
¼ cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon rice wine vinegar
1 tablespoon minced or grated fresh ginger
1 teaspoon sugar
¾ pound tofu (to taste)
FOR THE VEGETABLES:
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 large garlic cloves, minced or puréed
2 to 3 scallions, minced
1 tablespoon toasted sesame seeds
Salt to taste
Korean red pepper paste (kochujang) to taste (available at Korean markets) (optional)
2 Persian cucumbers or 1/2 long European cucumber, thinly sliced
6 ounces carrots (1 large), peeled and cut in matchsticks or grated
1 large bunch spinach, stemmed, or 1 6-ounce bag baby spinach
6 fresh shiitake mushrooms, stemmed and sliced
Soy sauce to taste
1 tablespoon canola oil
FOR THE RICE AND GARNISHES:
1 ½ to 2 cups brown rice, barley, quinoa or another grain of your choice, cooked (keep hot)
4 eggs (optional)
Korean red pepper paste (kochujang) to taste (available at Korean markets)
2 sheets nori seaweed (kimgui), lightly toasted* and cut into thin strips (optional)
1 tablespoon toasted sesame seeds or black sesame seeds
Toast nori sheets (if not toasted already) by quickly passing them over a gas flame (hold with tongs) until crisp.
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