Ingredients
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2 cups short grain rice
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2 tablespoons sesame oil
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Salt and pepper to taste
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1 cup cooked edamame, drained (optional)
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½ cup sliced scallions
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¼ teaspoon ground ginger
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2 tablespoons gochujang (Korean red chili paste)
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1 tablespoon soy sauce
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1 tablespoon mirin
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¾ cup shredded cabbage
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2 tablespoons sesame seeds, toasted
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1 tablespoon chopped green onion
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1 tablespoon sesame oil
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Optional extras:
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Sesame seeds, toasted
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Sweet potato wedges
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Grilled chicken drumsticks
Directions
Subtitle: Enjoy the Flavorful Taste of Korea in Your Own Kitchen
Description: This recipe is a fusion of traditional Korean steamed rice bowl and gimchi (pickled vegetables), accompanied by our signature Korean BBQ sauce. It offers a delightful taste that will satisfy your cravings for Korean food without leaving the comfort of your home!
Ingredients:
– 2 cups short grain rice
– 2 tablespoons sesame oil
– Salt and pepper to taste
– 1 cup cooked edamame, drained (optional)
– ½ cup sliced scallions
– ¼ teaspoon ground ginger
– 2 tablespoons gochujang (Korean red chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon mirin
– ¾ cup shredded cabbage
– 2 tablespoons sesame seeds, toasted
– 1 tablespoon chopped green onion
– 1 tablespoon sesame oil
– Optional extras:
– Sesame seeds, toasted
– Sweet potato wedges
– Grilled chicken drumsticks
Instructions:
1. In a large pot, combine the rice, sesame oil, salt, and pepper. Add enough water to cover the rice by about 2 inches. Bring to a boil over high heat, reduce heat to low, partially covered, and simmer until tender but not falling apart, about 20 minutes. Drain the rice using a colander set over a large bowl. Return the rice to the pot along with any accumulated liquid.
2. Meanwhile, prepare the gimchi by combining the drained edamame (if using), scallions, ginger, gochujang, soy sauce, mirin, and cabbage in a large bowl. Mix well to coat all ingredients evenly. Set aside.
3. Assemble the rice bowls by layering the rice in the center of each bowl. Top with the prepared gimchi mixture. Sprinkle the sesame seeds, chopped green onion, and optional extras around the bowl if desired.
4. To serve, drizzle the sesame oil and additional gochujang onto the rice bowl before serving. Serve immediately.
Difficulty Level: Easy
Servings: 4
Nutrition Information:
– Calories per serving: 376 calories
– Total Carbohydrates: 51 grams
– Dietary Fiber: 23 grams
– Protein: 13 grams
– Total Fat: 1 gram
– Saturated Fat: 0 grams
– Cholesterol: 0 milligrams
– Vitamin B12: 1 microgram
– Iron: 1.4 milligrams
– Phosphorus: 323 milligrams
– Potassium: 782 milligrams
– Magnesium: 38 milligrams
– Zinc: 1.2 milligrams
– Copper: 0.1 milligram
– Manganese: 0.3 milligrams
– Selenium: 0.2 microgram
– Vitamin C: 0.2 milligrams
– Thiamine (B1): 0.1 milligrams
– Riboflavin (B2): 0.1 milligrams
– Folate Equivalents (Thiamine (B1) + Riboflavin (B2)): 0.2 milligrams
– Vitamin B6: 0.1 milligrams
– Vitamin B12: 1 microgram
– Vitamin A: 11 International Units (IU)
– Vitamin E: 1.7 milligrams
– Vitamin K: 0.1 milligrams
– Taurine: 0.06 milligrams
– Lutein/zeaxanthin equivalent: 0.4 milligrams
– Beta-carotene equivalents: 0.5 milligrams
– Alpha-tocopherol equivalents: 0.1 milligrams
– Added Sugars: 3 grams
– Net Carbs: 48
Steps
|
1
Done
|
In a large pot, combine the rice, sesame oil, salt, and pepper. Add enough water to cover the rice by about 2 inches. Bring to a boil over high heat, reduce heat to low, partially covered, and simmer until tender but not falling apart, about 20 minutes. Drain the rice using a colander set over a large bowl. Return the rice to the pot along with any accumulated liquid. |
|
2
Done
|
Meanwhile, prepare the gimchi by combining the drained edamame (if using), scallions, ginger, gochujang, soy sauce, mirin, and cabbage in a large bowl. Mix well to coat all ingredients evenly. Set aside. |
|
3
Done
|
Assemble the rice bowls by layering the rice in the center of each bowl. Top with the prepared gimchi mixture. Sprinkle the sesame seeds, chopped green onion, and optional extras around the bowl if desired. |
|
4
Done
|
To serve, drizzle the sesame oil and additional gochujang onto the rice bowl before serving. Serve immediately. |
|
5
Done
|
1.4 milligrams |
|
6
Done
|
1.2 milligrams |
|
7
Done
|
0.1 milligram |
|
8
Done
|
0.3 milligrams |
|
9
Done
|
0.2 microgram |
|
10
Done
|
0.2 milligrams |
|
11
Done
|
0.1 milligrams |
|
12
Done
|
0.1 milligrams |
|
13
Done
|
0.2 milligrams |
|
14
Done
|
0.1 milligrams |
|
15
Done
|
1.7 milligrams |
|
16
Done
|
0.1 milligrams |
|
17
Done
|
0.06 milligrams |
|
18
Done
|
0.4 milligrams |
|
19
Done
|
0.5 milligrams |
|
20
Done
|
0.1 milligrams |
