Korean-style rice bowl with kimchi

Method

1. Rinse the rice in a sieve and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, cover, turn the heat low and cook for 12 minutes. Then leave it off the heat, lid on, for 5 minutes.
2. Slice the mushrooms and finely chop the garlic. Peel the carrots and cut them into thin matchsticks. Stir the gochujang with half the soy sauce and 1 tablespoon of water to make the sauce.
3. Warm a third of the sesame oil in a large frying pan over a medium-high heat. Fry the mushrooms for 5 minutes until browned, then add the garlic and the rest of the soy sauce for 1 minute. Tip onto a plate.
4. Add a little more sesame oil to the pan and fry the carrots for 3 minutes, until tender with some bite. Move them to the plate. Fry the beansprouts for 1 minute and add them too, keeping each vegetable in its own pile.
5. Put the last of the oil and the spinach in the pan and stir for 1 to 2 minutes, until wilted. Press out the liquid with the back of a spoon.
6. Share the rice between two bowls and lay the mushrooms, carrots, beansprouts and spinach on top in separate sections.
7. Add the vegan kimchi, spoon over the gochujang sauce and scatter with the sesame seeds. Stir it all together as you eat.

Tip Gochujang brands vary in heat, so taste the sauce before you pour it all on. Leftover kimchi keeps well in its jar in the fridge.

Photo made with AI.

From Nosha · nosha.app