Rejuvenating Korean Brunch Bowl

Allergens

Soy (from tofu and gochujang sauce)

Ingredients

• 1 cup cooked brown rice
• 1 cup mixed baby greens
• 1/2 cup edamame, shelled
• 1/2 cup sliced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup roasted seaweed, crushed
• 1/4 cup tofu, cubed and pan
• fried
• 1/4 cup gochujang sauce, mixed with 1 tbsp honey (optional)
• 2 tbsp black sesame seeds, for garnish

Instructions

1. a. Cook the brown rice according to package instructions. Set aside to cool. b. In a large bowl, combine the cooked brown rice and mixed baby greens. c. Top with edamame, sliced cucumber, cherry tomatoes, roasted seaweed, pan fried tofu cubes. d. Drizzle with gochujang sauce (optional) and garnish with black sesame seeds.

Chef’s Insight

The combination of flavors and textures creates a balanced meal that is both energizing and satisfying.

Notes

This recipe is customizable to personal preferences and dietary restrictions.