Korean Vegetarian Brunch Bowl: A Delightful Symphony of Textures and Flavors

Allergens

Soy (soy sauce and gochujang contain soy)

Ingredients

• 1 cup cooked short
• grain rice
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup kimchi, chopped
• 1/2 cucumber, thinly sliced
• 1/2 cup enoki mushrooms, trimmed and chopped
• 1/4 cup roasted seaweed, crumbled
• 1 green onion, thinly sliced
• 1/2 avocado, sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. In a small bowl, combine the gochujang, soy sauce, sesame oil, sugar, garlic, and ginger. Mix well to create a flavorful sauce.
2. Gently toss the rice with half of the sauce until evenly coated.
3. Arrange the rice in the center of a large, shallow bowl or on a round serving plate.
4. Fan out the cucumber slices around the rice and top them with chopped kimchi.
5. Scatter the enoki mushrooms over the kimchi and then sprinkle on the crumbled roasted seaweed.
6. Arrange the avocado slices on one side of the dish, and garnish with green onion and toasted sesame seeds.
7. Serve immediately with the remaining sauce on the side for added flavor.

Chef’s Insight

This recipe is all about creating an enticing sensory experience, from its aromatic flavors to its delightful mouthfeel. The combination of spicy, tangy, and umami elements makes for a truly satisfying brunch dish.

Notes

Feel free to adjust the heat level by adding more or less gochujang according to personal preference.