FRIDAY FAKEOUT RECIPES
Vegan Korean Rice Bowl
Serves 1 | Prep time: 10 minutes Cook time: 10 minutes | Ready in: 20 minutes
INGREDIENTS
INSTRUCTIONS
• 160g cooked jasmine rice
In a medium hot saucepan, add the Sun Hee gochujang paste, water and light soy sauce, mixing it well to form a runny sauce.
• 5 red radishes, sliced • 80g of pan-fried tofu • A few slices of cucumber • Blanched broccoli florets • 1 tbsp Sun Hee Kimchi • 2 tbsp Sun Hee Gouchjang paste • 2 tbsp light soy sauce
To assemble the rice bowl, first add the cooked jasmine rice at the bottom. Then arrange the sliced red radish, pan fried tofu, sliced cucumber and broccoli florets on top. Sprinkle over some Korean chilli flakes and the white and black sesame seeds. Serve with a dollop of the sauce you made earlier, and the Sun Hee Kimchi.
• 2 tbsp water • A few pinches of black & white sesame seeds • A few pinches of Korean chilli flakes
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LANCASHIRE & NORTH WEST MAGAZINE
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