Food Network Live Presents: Foodie Tuesdays – Bibimbap Burger

By: Ayinde Howell

Bibimbap burgers


  • 1/4 cup cooking oil
  • 1 package firm tofu frozen, defrosted, drained and cut 1/8 inch thick
  • 2 tablespoons onions, chopped
  • 1 teaspoon garlic, chopped

Braise liquid:

  • 1/2 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons Kochujang paste

Pickled carrots:

  • 1/2 cup shaved carrots
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sea salt

Burger toppings:

  • 1 cup Bean sprouts
  • 1/2 cup vegan mayo
  • 2 tablespoons Kochujang paste


Pickle carrots: place in a bowl cover with salt and vinegar allowed to set until you are ready to make the burgers.

In a cast iron skillet over medium high heat heat oil until hot and shimmering, add tofu — fry until golden brown and crispy on both sides then add onion and garlic, reduce heat to medium sauté for approx 2 minutes.

In a small measuring cup combine ingredients for braise liquid, mix well, and pour over tofu. Reduce heat, cover, turn tofu once to get a liquid on both sides and allow to simmer for approximately 5 to 7 minutes covered.

Slice buns and grill on a skillet or griddle until soft on the inside and crispy on the outside.

Combine mayo and Kochujang sauce together.

To make the burger:
In a separate skillet over medium high heat heat approximately 1 tablespoon of oil in a small skillet, place braised tofu in pan, sear on both sides for approximately two minutes.

Spread mayo mixture on the bottom of the bun, tofu, then carrots, then bean sprouts, then may on top bun and close.

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