Tofu and Kimchi Bibimbap-Stuffed Pepper Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
6 servings
Ingredients
  • 3 large bell peppers (any color)
  • 2 ½ teaspoons kosher salt, divided
  • ¾ cup short-grain rice
  • 3 tablespoons canola oil, divided
  • 1/4 cup julienned carrot
  • 5 ounces shiitake mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 (7-ounce) package baked tofu
  • ½ cup kimchi, chopped
  • 6 medium eggs
  • 3 scallions (green parts only), thinly sliced, for garnish
  • 3 tablespoons gochujang
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 clove garlic, grated
  • 1 teaspoon toasted sesame seeds, plus more for serving
Directions
  1. Preheat oven to 350 F.
  2. Cut bell peppers in half lengthwise and remove the seeds and membranes.
  3. Add 2 quarts water and 1 ½ teaspoons salt to a medium pot over high heat, and bring to a boil.
  4. Boil peppers in batches until they begin to soften, about 3-4 minutes.
  5. Using tongs or a slotted spoon, remove peppers from the pot, shake off any excess water, and place cut-side up on a parchment-lined baking sheet.
  6. Return water to a boil. Add rice and cook, stirring occasionally, until tender, about 12 minutes.
  7. Drain rice, transfer to a large bowl, and set aside.
  8. Place a 12-inch, heavy-bottomed skillet over medium heat. Once hot, add 1 tablespoon oil and swirl to coat.
  9. Add carrots and cook, stirring often, until they begin to soften, about 4 minutes.
  10. Transfer carrots to the bowl with the rice.
  11. Add 1 more tablespoon oil, along with the mushrooms and garlic, and cook, stirring often, until they begin to soften, about 5 minutes. Stir in the soy sauce.
  12. Transfer mushroom mixture to the bowl with the rice.
  13. Add remaining 1 tablespoon oil to the pan, crumble in the tofu, and saute until lightly browned and warmed through.
  14. Transfer tofu mixture, along with chopped kimchi and remaining 1 teaspoon salt, to the bowl with the rice.
  15. Stir to combine.
  16. Divide filling evenly among the peppers, then make a well in the filling and crack an egg into each.
  17. Bake for 15-20 minutes, until eggs are cooked but still runny in the yolk.
  18. Meanwhile, make the bibimbap sauce by whisking together the gochujang, sesame oil, soy sauce, rice vinegar, garlic, and sesame seeds.
  19. Once peppers are done, drizzle bibimbap sauce all over.
  20. Garnish with sliced scallions and extra sesame seeds, and serve with extra bibimbap sauce on the side.