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A bibimbap made with tofu soboro, which is stir-fried in olive oil and drained completely instead of rice, along with mung bean sprout salad, bracken fern salad, bellflower root salad, bamboo shoot salad, a fried egg, and obunjagi jang (special soy sauce seasoning).
Wrap the tofu with a paper towel to remove excess moisture.
Mash the tofu finely.
Heat olive oil in a pan, then stir-fry the tofu until the moisture evaporates.
Season with salt and pepper.
Julienne the carrot, zucchini, and spinach, and stir-fry each with a little salt.
On top of rice, place the soboro tofu, stir-fried vegetables, and seaweed flakes.
Mix with soy sauce seasoning if desired.
