Roger's Black Rice Bibimbap with Fried Tofu, Hard-Boiled Egg, and Seasonal Vegetables

by Roger An

Had the day off and improvised a healthy Korean Bibimbap.  I decided to go with fried tofu and hard-boiled egg for my protein, and forbidden rice for the base.  They say the more colorful your vegetables are, the higher their antioxidant content is, so I went for a rainbow of radishes, carrots, zucchini, red onion, avocado, and arugula.


Here's a quick run-down:

Serves 2


1 cup of black rice (also called forbidden rice)
3 eggs
1 cup of triple washed arugula
8 oz firm tofu
1 bunch of scallions
1 zucchini
1 avocado
2 tbsps of Korean red chili paste (kochujang)
1 tbsp of sugar
1 red onion
1 radish
1 carrot
2 tbsp olive oil
2 tbsp sesame seeds
2 tbsp soy sauce
1 tbsp sesame oil
2 cloves of garlic
1/2 lemon
1/4 cup of kimchi

1. Set black rice to cook in rice cooker under white rice settings.  Set oven to 400 degrees.

2. Hard-boil eggs for 8 minutes

3. Wash and chop fresh produce: scallions, zucchini, red onion, radish, and carrot. Crush garlic cloves

4. Place half tbsp of olive oil on baking pan, and spread chopped red onions and zucchini on it.  Roast in oven until black rice is done

5. Heat wide non-stick frying pan to medium, and heat 1 tbsp of olive oil

6. Delicately slice up firm tofu. Pat down with paper towel, and place on frying pan.  Flip when browned.

7. In a small bowl, mix soy sauce with white parts of chopped scallions, crushed garlic, 1/2 tbsp of sugar, and juice of 1/2 lemon to make the soy sauce mixture for the fried tofu.

8. In another small bowl, mix kochujang with 1/2 tbsp of sugar and 1 tbsp of sesame oil to make the kochujang sauce for the bibimbap

9. Delicately slice hard boiled eggs and avocado.

10. When black rice is done, remove zucchini/onion mixture from oven and divide evenly into two large bowls.  Top with chopped vegetables, arugula, and zucchini/onion mixture

11. Layer fried tofu, hard boiled egg, and avocado on top. Add a splash of the soy sauce mixture to the fried tofu.  Add a dollop the kochujang mixture to the center.

12. Sprinkle sesame seeds on top, and green parts of scallions

13. Serve black rice bibimbap bowls.  Before eating, mix the bowl up thoroughly and add more of the soy sauce or kochujang mixtures as needed.  May serve kimchi on the side in small bowl.


This is a fusion of my Korean-American upbringing with some healthy grain bowls I've had in New York City and Los Angeles.  I've seen red quinoa, barley, and farro serve as pretty good bases as well.

Here are some of my favorite Korean cookbooks if you're interested in more Korean cuisine.  The "Cook Korean" book is a lot of fun because it is in a graphic novel format.