Doenjang Tofu and Pumpkin Bibimbap with Shiso Sesame Drizzle is a delightful fusion of flavors that combines the earthy richness of Korean doenjang (fermented soybean paste) with the sweetness of roasted pumpkin. This dish is a modern twist on the traditional Korean bibimbap, featuring a vibrant mix of colors and textures. The creamy tofu absorbs the savory doenjang, while the pumpkin provides a subtle sweetness. The shiso sesame drizzle adds a nutty and aromatic finish, enhancing the overall taste experience. Loved for its balanced flavor profile and nutritious ingredients, this dish is a favorite among those seeking a wholesome and satisfying meal.
Doenjang Tofu and Pumpkin Bibimbap with Shiso Sesame Drizzle
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Pumpkin – 2 Cups
- rice – 2 Cups
- Doenjang – 3 Tbsp
- Shiso – 10 Piece
- Sesame Oil – 2 Tbsp
- Soy Sauce – 2 Tsp
- Garlic – 3 Cloves
- Green Onion – 4 Piece
- Sesame Seeds – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
45 Grams
Total Carbohydrate
6 Grams
Dietary Fiber
4 Grams
Sugars
14 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C. Cut the pumpkin into cubes and place on a baking sheet. Roast for 20 minutes until tender.
Step 2
Cook the rice according to package instructions and set aside.
Step 3
In a bowl, mix doenjang, soy sauce, and sesame oil. Add tofu cubes and marinate for 10 minutes.
Step 4
Heat a pan over medium heat and add marinated tofu. Cook until golden brown on all sides.
Step 5
In a small pan, toast sesame seeds until golden. Add shiso and garlic, sauté briefly, then drizzle over sesame oil and soy sauce.
Step 6
Assemble the bibimbap by placing rice in bowls. Top with tofu, pumpkin, and green onions. Drizzle with shiso sesame sauce before serving.
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