Bomdong Bibimbap (Bok Choy Bibimbap)

Steps

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1. 1
   Prepare your ingredients: have cooked rice ready (use short grain or sushi rice). Wash and separate baby bok choy, then roughly chop into smaller, manageable pieces.
   ▶ ≈3:20
2. 2
   Make the sauce: in a bowl, combine gochugaru, soy sauce, rice vinegar, minced garlic, roasted sesame oil, and your chosen sweetener. Mix everything together thoroughly until well combined.
   ▶ ≈5:37
3. 3
   Prepare the tofu protein: cut extra-firm tofu into thin, flat rectangular pieces. Heat a pan with minimal oil and pan-fry the tofu on medium-high heat for 2-3 minutes per side until golden brown. At the very end, sprinkle with kala namak (black salt) for an eggy flavor, or use regular salt.
   ▶ ≈8:25
4. 4
   Assemble the bibimbap: place a portion of cooked rice into a large bowl. Top with the prepared bok choy and pan-fried tofu.
   ▶ ≈12:50
5. 5
   Add sauce and mix: pour the prepared sauce over the rice, vegetables, and tofu. Using a spoon, mix everything together thoroughly, breaking up the tofu as you go, until all ingredients are well combined and coated with the sauce.
   ▶ ≈13:40
6. 6
   Enjoy: serve immediately and enjoy, taking large bites as is traditional.
   ▶ ≈14:35