Korean Tofu & Kimchi Rice Bowls with Marinated Carrots & Bok Choy
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Korean Tofu & Kimchi Rice Bowls

with Marinated Carrots & Bok Choy

40 MIN
+$5.95/serving 2 Servings
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Vegetarian
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  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Extra Firm Tofu
    includes 14oz Extra Firm Tofu View recipe
  • with Bistro Steaks

    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
      710 Cals (est.)
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    ingredients
    Korean Tofu & Kimchi Rice Bowls with Marinated Carrots & Bok Choy
    Title
    • 2 Steaks
    • ½ cup Sushi Rice
    • 2 tsps Gochujang
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 6 oz Carrots
    • 2 cloves Garlic
    • 10 oz Baby Bok Choy
    • 2 tsps Honey
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • ⅓ cup Kimchi
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. 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 (kneading the packet before opening), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Cook the steaks
    2 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the rice
    3 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

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

    Meanwhile, in the 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, cooked bok choy, kimchi, and marinated carrots. Drizzle with the glaze. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

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

    Remove the honey from the refrigerator to bring to room temperature. 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 (kneading the packet before opening), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the steaks
    Cook the rice
    3 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    4 Cook the bok choy & serve your dish

    Meanwhile, in the 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, cooked bok choy, kimchi, and marinated carrots. Drizzle with the glaze. Garnish with the sesame seeds. Enjoy!

    Cook the bok choy & serve your dish
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