cooking · main dish
Cucumber Tofu Bibimbap
From a video by Flourished Hope · 2 min watch
A quick bibimbap-style bowl with boiled, squeezed-dry crumbled tofu, fresh cucumber cubes, chopped kimchi, a simple soy-sesame-vinegar dressing, and eggs topped with crushed roasted gim and sesame seeds.
main dishbowlKorean
Source video — Flourished Hope on YouTube
From the creator
Total time
~55 minutesWe estimated this from the recipe steps and ingredients; the source didn't state it.
Hands-on
~15 minutesWe estimated this from the recipe steps and ingredients; the source didn't state it.
Servings
~2 servingsWe couldn't confirm this against the source, so it's marked as an estimate.
Difficulty
EasyWe estimated this from the recipe steps and ingredients; the source didn't state it.
Extraction confidence: medium
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 2 servings
- tofu
- cucumber
- soy sauce
- sesame oil
- vinegar
- kimchi
- egg
- roasted gim
- sesame seeds
Preparation
- Step 1Boil the whole block of tofu for about 3 minutes.
- Step 2After boiling, squeeze out as much water as possible using a cotton cloth or a tofu press until the tofu is crumbly and dry.
- Step 3Cut the cucumber into small cubes.
- Step 4Make the dressing by mixing together the soy sauce, sesame oil, and a little vinegar.
- Step 5Gently rinse the kimchi in clean drinkable water, then squeeze out the excess water.
- Step 6Chop the kimchi into smaller pieces.
- Step 7Place the squeezed tofu in the center of a bowl and surround it with the cucumber cubes and kimchi.
- Step 8Top with the half-boiled eggs, crush roasted gim over the bowl, and sprinkle generously with sesame seeds.
- Step 9Pour the dressing over everything, mix well, and enjoy.