Korean-Style Tofu & Brown Rice Bowls with Kimchi & Marinated Carrots
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Korean-Style Tofu & Brown Rice Bowls

with Kimchi & Marinated Carrots

45 MIN
+$6.99/serving 2 Servings
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    From the Test Kitchen

    These bold vegetarian rice bowls feature a duo of traditional Korean ingredients—gochujang, a sweet and spicy chile paste that stars in the glaze for our tofu, and kimchi, a fermented vegetable side dish. Marinated carrots and sautéed bok choy add satisfying crunch to the dish.
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    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    fresh
    ingredients
    Korean-Style Tofu & Brown Rice Bowls with Kimchi & Marinated Carrots
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Brown Rice
    • ⅓ cup Kimchi
    • 2 tsps Gochujang
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 6 oz Carrots
    • 2 cloves Garlic
    • 2 tsps Honey
    • 10 oz Baby Bok Choy
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil and vinegar. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, combine the black bean-chile sauce, honey, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.  

    Cook the rice
    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook & glaze the shrimp
    3 Cook & glaze the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat.

    Cook the bok choy & serve your dish
    4 Cook the bok choy & serve your dish

    In pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, kimchi, marinated carrots, and glazed shrimp. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Korean-Style Tofu & Brown Rice Bowls

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil and vinegar. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, combine the black bean-chile sauce, honey, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.  

    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Cook & glaze the shrimp
    3 Cook & glaze the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat.

    4 Cook the bok choy & serve your dish

    In pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, kimchi, marinated carrots, and glazed shrimp. Garnish with the sesame seeds. Enjoy!

    Cook the bok choy & serve your dish
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