Rejuvenating Korean Vegetarian Dinner Bowl

Allergens

Soy (Soy Sauce)

Ingredients

• 1 cup cooked brown rice
• 1/2 cup marinated and grilled tofu, sliced
• 1 cup sautéed bok choy
• 1/2 cup pickled radish
• 1/4 cup kimchi
• 1 tbsp sesame seeds, toasted
• 2 cups mixed seasonal vegetables, raw or steamed
• 1 avocado, sliced
• 1 tsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp honey

Instructions

1. In a large bowl, combine the cooked brown rice with sautéed bok choy and marinated tofu.
2. Drizzle the rice mixture with gochujang, soy sauce, and rice vinegar. Toss gently to evenly coat.
3. Add honey to taste for a touch of sweetness.
4. Top the bowl with pickled radish, kimchi, avocado slices, mixed seasonal vegetables, and toasted sesame seeds.
5. Serve immediately and enjoy your rejuvenating Korean vegetarian dinner bowl.

Chef’s Insight

This dish can be easily adapted to suit different dietary needs by substituting the protein source or using alternative cooking methods for the vegetables.

Notes

This recipe calls for marinated tofu, which can be prepared up to 24 hours in advance.