“Delightful Korean Vegetarian Breakfast Bowl: A Mouthwatering Blend of Textures and Flavors”
This recipe is an exquisite fusion of Korean cuisine and vegetarian ingredients, creating a scrumptious breakfast bowl that tantalizes the senses with its textures and flavors. Enjoy the perfect blend of soft rice cakes and tender vegetables drizzled in a savory soy-garlic sauce, all presented in a visually stunning way for an unforgettable morning meal.
Allergens
Soy (soy sauce)
Ingredients
- 1 cup rice cakes (dduk)
- 2 cups mixed vegetables, sliced (bell peppers, carrots, onions)
- 2 cloves garlic, minced
- 3 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 cups cooked rice
- Optional: Fried egg and kimchi for serving
Instructions
- In a large pot, bring water to a boil and cook the rice cakes for about 5 minutes or until softened. Drain and set aside.
- In a separate pan, heat 1 tablespoon of oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
- Add the mixed vegetables to the pan and cook for 4 5 minutes, or until tender. Season with salt and pepper.
- In a small bowl, whisk together soy sauce, sugar, sesame oil, and black pepper to create the sauce.
- Gently toss the cooked rice cakes in the prepared sauce until evenly coated.
- Assemble the breakfast bowls by dividing the cooked vegetables among 6 bowls, followed by the sauced rice cakes.
- Top each bowl with green onions and serve immediately. Optionally, add a fried egg and kimchi for an enhanced flavor experience.
Chef’s Insight
The combination of textures and flavors in this dish is inspired by traditional Korean vegetarian breakfast options, making it a delightful way to start your day.
Notes
Feel free to customize the mixed vegetables according to your preferences or what's available at your local market.