Vibrant Korean Vegetarian Dinner

Allergens

Soy, Wheat (Gluten)

Ingredients

• 1 cup short
• grain brown rice, rinsed and drained 2 tablespoons sesame oil, divided 2 cloves garlic, minced 1 small onion, diced 1 medium zucchini, sliced into half
• moons 1 medium yellow squash, sliced into half
• moons 1 red bell pepper, sliced 1 green bell pepper, sliced 2 cups fresh spinach, chopped 1 cup baby bok choy, chopped 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon honey 1 teaspoon toasted sesame seeds 1 green onion, thinly sliced Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine the rinsed and drained short grain brown rice with 1 cup of water and a pinch of salt. Bring it to a boil, cover, and cook according to package instructions, usually around 40 minutes or until tender. Set aside.
2. In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the garlic and onion, sautéing for 3 4 minutes or until softened and fragrant.
3. Stir in the zucchini, yellow squash, red bell pepper, and green bell pepper, cooking until slightly tender, about 5 7 minutes. Season with salt and pepper to taste.
4. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, and remaining tablespoon of sesame oil. Pour the sauce over the vegetables in the skillet, stirring to coat evenly.
5. Add the chopped spinach and baby bok choy to the skillet, cooking until wilted and tender, about 3 4 minutes.
6. To serve, divide the cooked brown rice among two bowls, top with the vegetable mixture, sprinkle with toasted sesame seeds and green onions, and enjoy!

Chef’s Insight

Cooking with fresh ingredients not only enhances flavor but also adds essential nutrients to your meal, making it a perfect choice for anyone looking to boost their energy levels naturally.

Notes

Feel free to experiment with different vegetables based on what's available and in season.