Vegan Korean Breakfast Bowl: A Symphony of Textures and Flavors
A flavorful korean breakfast perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups cooked short
- grain white rice 1 cup fresh spinach, blanched 1 cup enoki mushrooms, sliced 1/2 cup roasted seaweed, crumbled 1 cup tofu, cubed and pan
- fried 1 cup Korean pickled radish, julienned 1/4 cup gochujang (Korean chili paste) 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil Salt and pepper to taste
Instructions
- Begin by preparing the ingredients as listed above. Next, cook the white rice according to package directions. In a small bowl, combine the gochujang, soy sauce, rice vinegar, and sesame oil, mixing until well blended. Season the pan fried tofu with salt and pepper. Assemble the Korean breakfast bowl by layering cooked rice, spinach, enoki mushrooms, roasted seaweed, pan fried tofu, and pickled radish in a large bowl or on a plate. Drizzle the gochujang sauce over the top and enjoy!
Chef’s Insight
The combination of flavors and textures in this dish showcases the beauty of Korean cuisine, while the vegan-friendly ingredients make it accessible to a wider audience.
Notes
Adjust the spiciness of the gochujang sauce according to your taste preference.