Gourmet Korean Brunch: Gluten-Free Kimchi Fried Rice Bowl with Spicy Tofu
This article presents a mouthwatering gluten-free Korean brunch recipe, the Kimchi Fried Rice Bowl with Spicy Tofu, suitable for advanced cooks. The dish is packed with flavors and textures, and the recipe includes detailed instructions to create a visually stunning presentation that invites a sensory experience.
Allergens
Soy (in gochujang and soy sauce), Egg
Ingredients
- 1. 2 cups gluten
- free fried rice (prepared separately) 2. 1 cup kimchi 3. 4 oz firm tofu 4. 2 tbsp gochujang (Korean red chili paste) 5. 1 tbsp soy sauce (gluten
- free) 6. 1 tbsp sesame oil 7. 2 green onions, thinly sliced 8. 1 egg, beaten 9. 1 tsp sugar 10. 1/4 tsp black pepper 11. Salt to taste
Instructions
- In a large pan over medium heat, add sesame oil and cook the gluten free fried rice according to the package instructions. Remove from heat and set aside.
- Cut the tofu into 1/2 inch thick slices and arrange them on a plate. Season with salt, pepper, and sugar, then pan fry or grill until golden brown on both sides.
- In a small bowl, combine gochujang, soy sauce, and black pepper. Mix well.
- Add the kimchi to the gluten free fried rice and stir gently to combine.
- Pour the gochujang mixture over the fried rice and kimchi, stirring until evenly coated.
- In a small non stick pan over medium heat, pour the beaten egg and cook until set but still moist. Remove from heat and roll into a cylinder shape.
- Gently reheat the spicy tofu in a pan for 1 minute on each side.
- Assemble the dish by placing a scoop of kimchi fried rice in a deep bowl, top with two slices of spicy tofu and place the egg cylinder beside them. Sprinkle green onions over the top.
Chef’s Insight
Balance flavors and textures with a mix of spicy, savory, and slightly sweet elements.
Notes
Adjust the spiciness of the dish by using less or more gochujang according to your preference.