Korean-inspired Rice Bowl with Gochujang Dressing by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Korean-inspired Rice Bowl with Gochujang Dressing by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: Ingredients for four (4) rice bowls; 1 cup short-grain brown rice; 6 ounces shiitake mushrooms; 3 tablespoons finely chopped shallots, divided; 1 teaspoon garlic, mashed to a paste and divided; 1 tablespoon fresh ginger root, finely chopped, divided; 2 tablespoons vegetable oil; 1-2 teaspoons kosher salt; Gochujang sauce; 2 tablespoons gochujang paste; 2 tablespoons smooth peanut butter, unsweetened preferably; 3 tablespoons rice wine vinegar (unsweetened); 1 tablespoon honey (note: if using sweetened peanut butter, decrease the amount of honey); juice of one lime; 1 tablespoon finely chopped shallots (from above); u00bd teaspoon mashed garlic (from above); 1 teaspoon finely chopped ginger (from above); 1 tablespoon sesame seed oil; 1 teaspoon soy sauce (plus more to taste); Vegetables/garnishes; 4 red radishes, washed and dried and sliced as thinly as possible; 2 scallions, washed, dried, and finely chopped (both white and green parts); u00bd cup prepared kimchi cabbage, divided; something crunchy: u00bd bag, divided of Baked Sugar Snap Peas, wasabi flavor (the brand at Foodieu2019s, in; the Produce Department is Harvest Snaps); something crunchier: 1/3 cup dry roasted peanuts, coarsely chopped; some protein: 12-ounce piece of hanger steak, seasoned with salt and pepper, then grilled or sauteed

foodiesmarkets.com

A rice bowl is a delicious and versatile meal. You start with a ‘flavor idea’ and then build your bowl from there. I bought a jar of Korean gochujang paste and built my rice bowl around wanting...

View Original

Share this recipe:

Ingredients

Ingredients for four (4) rice bowls
1 cup short-grain brown rice
6 ounces shiitake mushrooms
3 tablespoons finely chopped shallots, divided
1 teaspoon garlic, mashed to a paste and divided
1 tablespoon fresh ginger root, finely chopped, divided
2 tablespoons vegetable oil
1-2 teaspoons kosher salt
Gochujang sauce
2 tablespoons gochujang paste
2 tablespoons smooth peanut butter, unsweetened preferably
3 tablespoons rice wine vinegar (unsweetened)
1 tablespoon honey (note: if using sweetened peanut butter, decrease the amount of honey)
juice of one lime
1 tablespoon finely chopped shallots (from above)
u00bd teaspoon mashed garlic (from above)
1 teaspoon finely chopped ginger (from above)
1 tablespoon sesame seed oil
1 teaspoon soy sauce (plus more to taste)
Vegetables/garnishes
4 red radishes, washed and dried and sliced as thinly as possible
2 scallions, washed, dried, and finely chopped (both white and green parts)
u00bd cup prepared kimchi cabbage, divided
something crunchy: u00bd bag, divided of Baked Sugar Snap Peas, wasabi flavor (the brand at Foodieu2019s, in
the Produce Department is Harvest Snaps)
something crunchier: 1/3 cup dry roasted peanuts, coarsely chopped
some protein: 12-ounce piece of hanger steak, seasoned with salt and pepper, then grilled or sauteed