Rezept für 4 Personen

Nährwert / Portionen 496 kcal


Zutaten Bibimbap
  • ​​​​​​Fresh ginger, grated
  • 4 garlic cloves 
  • 300 g organic tofu
  • 60 ml organic soy sauce
  • white rice vinegar 
  • sesame oil, canola oil 
  • 1/2 onion, diced
  • 500 g spinach leaves 
  • 1/2 vegetable papaya, small
  • 1 tbsp organic agave syrup
  • 3 carrots
  • 500 g konjac noodles
  • 4 eggs


  • Handful of mung sprouts and cilantro
  • 1/2 red peperoncini
  • Black sesame seeds
Zubereitung Bibimbap

Finely Grate an approx. 5 cm piece of ginger. Toast the sesame seeds in a frying pan without oil. Deseed the chilli peppers and cut into fine rings. Finely chop the garlic and dice the tofu. Mix the soy sauce and 3 tbsp rice vinegar with 1/2 tsp ginger and 1/2 tsp garlic. Marinate the tofu in the mixture overnight. 

Peel the vegetable papaya, halve, deseed and grate into strips. Mix 2 tbsp rice vinegar with the agave syrup and 1/2 tsp grated ginger. Add the sauce to the papaya and season with salt. 

Cut the carrots into small pieces and mix with a little sesame oil, salt and pepper. Place the marinated tofu together with the carrots on a baking tray lined with baking paper and bake at 165 degrees for approx. 10-15 mins. 

Sauté the onions and the rest of the garlic in a little canola oil, add the spinach and simmer gently.

Heat the pasta briefly in hot water (but can also be eaten cold) and flavour with a little sesame oil and salt. Heat a frying pan with a little canola oil, carefully add the eggs, fry them into fried eggs and season with salt and pepper. Roughly chop the cilantro.

Place all the ingredients in a bowl, spread the sauce on top and garnish with mung sprouts, sesame seeds, cilantro and peperoncini.

Zutaten Gochujang Sauce
  • 2 tbsp gochujang paste (Asia shop)
  • 2 tbsp white rice vinegar
  • 3 tbsp honey
  • 6 tbsp organic soy sauce
Zubereitung Gochujang Sauce

For the sauce, heat a little sesame oil and briefly sauté approx. 1 tsp garlic and the remaining ginger. Mix with the other sauce ingredients.

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