Published by marlies

I may have made a mistake setting up my schedule for March. We’re nearing the end of the month and my activities and deadlines are starting to pile up. Just this week I have 3 massive deadlines, a 5 hour Google hangout and a flight to Berlin. It’s a lot to take in. With such an overwhelming workload that often has me struggling until bedtime to finish, it’s hard to find time to cook a proper meal. So I decided to just prep enough food to last me at least half a week.

Food prep takes a lot of effort. It’s not something I generally like doing, as it takes up quite some time. Specially during busy weeks it might sound contradictory to spend two and a half hours on meal preparation. But, boy, I do love the look of a fridge full of containers of nicely prepped vegetables and meals, just waiting to get nuked in the microwave.

Note: starting this Thursday I will have a little less food on the blog, as I will be travelling for the upcoming 3 weeks. I will attempt to write some travel blogs while abroad, but they might not always be up on schedule.


Time: 90 minutes – Serves 4

  • 250g tofu rinsed, patted dry, sliced in 0.5cm slices
  • 200g shiitake mushrooms sliced
  • 1 1/2c grated carrot
  • 1 zucchini sliced in half moons
  • 400g spinach
  • 1c beansprouts
  • 3tbsp tamari (sweet) soy sauce
  • 3tsp brown sugar
  • 1tbsp+1tsp mirin
  • toasted sesame oil
  • salt
  • vegetable oil
  • sesame seeds
  • 4c short grain rice

For the sauce

  • 4tbsp gochujang (look for it in asian supermarkets)
  • 2tsp toasted sesame oil
  • 2tsp tamari soy sauce
  • 3tsp rice vinegar


  1. Prepare the rice according to package instructions. I rinse my rice and then make it in a rice cooker.
  2. Heat a large pan on medium high with a generous amount of vegetable oil. Place the tofu slices in an even layer on the pan. Cook for about 7-8 minutes on each side, until golden brown and crispy. Set aside
  3. Heat a pan over medium low heat and add the shiitakes, tamari, brown sugar and mirin. Let cook until shiitakes are soft and the marinade absorbed. Set aside
  4. Heat a pan over medium high heat and add the zucchini. Let cook until soft, about 5 minutes. Season with 1/2tsp sesame oil and 1/4tsp salt. Set aside.
  5. Heat a pan over medium high heat and add the carrots. Cook for about 1-2 minutes. Season with 1/2tsp sesame oil and 1/4tsp salt. Set aside
  6. Heat a pan over medium high heat and add spinach. Cook until wilted about 3 minutes. Season with 1/2tsp sesame oil and 1/4tsp salt. Drain slightly and set aside.
  7. Heat a pan over medium high heat and add the beansprouts. Cook for about 3 minutes. Season with 1/4tsp sesame oil and 1/8tsp salt. Set aside.
  8. Make the sauce by combining the ingredients in a bowl and whisking together.
  9. To plate, grab a bowl, add about a cup of rice and a heaping tablespoon of all the vegetables and a couple slices of tofu (keep everything separate!). Add a teaspoon to a tablespoon of the sauce depending on how spicy you prefer your bibimbap. Top with sesame seeds.
  10. Make sure to mix everything together. It’s okay if it gets messy. That’s the beauty of this dish.

Note: I store all my prepped vegetables in separate containers. When it’s time to reheat I only reheat the rice and let the heat from that warm up the vegetables.

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