Korean Vegetarian Brunch Bowl: Deconstructed Kimchi Fried Rice & Veggie Bulgogi

Allergens

Soy (in soy sauce)

Ingredients

• 1 cup short grain white rice
• 2 cups kimchi
• 2 cups mixed vegetables (bell peppers, onions, carrots)
• 1/2 cup shiitake mushrooms
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 3 cloves garlic
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 tsp black pepper
• Salt, to taste

Instructions

1. Cook the white rice according to package instructions. Set aside.
2. In a large pan, heat vegetable oil over medium heat. Add diced onions and minced garlic. Sauté until fragrant and translucent.
3. Add sliced bell peppers, carrots, and shiitake mushrooms to the pan. Cook for 5 minutes or until tender crisp. Season with salt and black pepper.
4. In a separate pan, combine kimchi and soy sauce. Sauté over medium heat for about 3 minutes.
5. Add the sautéed vegetables and cooked rice to the kimchi mixture. Mix well and season with sugar, sesame oil, and additional salt if needed.
6. Serve immediately in bowls and garnish with more kimchi or fresh herbs if desired.

Chef’s Insight

To enhance the umami flavor, add a splash of fish sauce to the bulgogi vegetables before mixing with rice. This will give a more authentic Korean taste without compromising vegetarianism.

Notes

For an extra touch of luxury, top the dish with a fried egg or roasted seaweed.