Sumptuous Vegan Korean Breakfast Bowl: A Symphony of Flavors and Textures
Discover a sumptuous and flavorful vegan Korean breakfast recipe that will transport your taste buds to the Land of Morning Calm. This delectable dish combines rice, stir-fried vegetables, tofu scramble, kimchi, pickled radish, marinated mushrooms, and more for an unforgettable experience.
Allergens
Soy (from soy sauce), Sesame seeds
Ingredients
- 2 cups cooked short
- grain rice
- 1 cup mixed stir
- fried vegetables (bell peppers, zucchini, carrots)
- 1 cup kimchi
- 1 cup marinated tofu scramble
- 1/4 cup pickled radish
- 1/2 cup soy sauce
- marinated mushrooms
- 1 green onion, thinly sliced
- Sesame seeds and black sesame seeds (for garnishing)
Instructions
- Prepare your rice according to package instructions or use pre cooked rice.
- Heat a large skillet over medium heat and stir fry the mixed vegetables until tender. Season with salt and pepper. Set aside.
- In another pan, prepare the marinated tofu scramble as per recipe instruction. Set aside.
- Prepare kimchi, pickled radish, and soy sauce marinated mushrooms separately.
- Assemble your bowl: Start with a base of rice, then add an even layer of stir fried vegetables. Top with a generous portion of tofu scramble, followed by kimchi, pickled radish, marinated mushrooms, and green onions.
- Sprinkle sesame seeds and black sesame seeds over the top for added texture and flavor.
Chef’s Insight
The combination of flavors and textures in this dish creates a memorable vegan Korean breakfast experience.
Notes
Adjust seasonings to personal preference