Revitalizing Korean Vegetarian Dinner

Allergens

Soy (soy sauce)

Ingredients

• 1 cup Korean short grain rice (chapssal)
• 2 cups vegetable broth
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 bell pepper, thinly sliced
• 4 shiitake mushrooms, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions

1. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until the rice is tender and the liquid has been absorbed. Set aside.
2. In a large skillet, heat sesame oil over medium heat. Add onion and garlic, and sauté until translucent.
3. Add zucchini, yellow squash, bell pepper, and shiitake mushrooms to the skillet, cooking for 5 minutes or until tender crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour over the vegetables in the skillet and cook for an additional 2 minutes.
5. Fluff the cooked rice with a fork and gently fold it into the vegetable mixture. Sprinkle with green onions and sesame seeds. Serve immediately.

Chef’s Insight

This dish is not only nutritious but also visually appealing, making it perfect for dinner parties or special occasions.

Notes

Feel free to swap out any vegetables based on your preference or what's in season.