Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup kkakdugi (Korean radish kimchi)
- 1/2 cup sliced green onions
- 1/2 cup sliced carrots
- 1/2 cup sliced cucumbers
- 1/2 cup sliced mushrooms
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame seeds
Special equipment needed:
None
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, sesame oil, sugar, rice vinegar, gochujang, and sesame seeds to make the sauce.
2. In a large bowl, mix together cooked rice, kkakdugi, green onions, carrots, cucumbers, and mushrooms.
3. Pour the sauce over the rice mixture and toss well to combine.
4. Divide the rice mixture into serving bowls.
5. Garnish with additional sliced green onions and sesame seeds, if desired.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 6g
Sodium: 900mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Kkakdugi can be substituted with regular kimchi or any other type of pickled vegetables.
- Green onions can be substituted with sliced onions or scallions.
- Carrots can be substituted with any other type of crunchy vegetable, such as bell peppers or radishes.
- Cucumbers can be substituted with zucchini or any other type of summer squash.
- Mushrooms can be substituted with any other type of sautéed vegetable, such as bell peppers or eggplant.
- Gochujang can be substituted with any other type of chili paste or hot sauce.
Variations:
- Add cooked chicken, beef, or tofu for extra protein.
- Use brown rice or quinoa instead of white rice.
- Add a fried egg on top for a breakfast-style rice bowl.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to mix the sauce well before pouring it over the rice mixture.
- Use a fork to fluff the rice before mixing it with the other ingredients.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Store any leftover rice bowl in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice bowl in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice bowl in a large, shallow bowl and garnish with additional sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Serve with a side of Korean-style pickled vegetables or a simple green salad.
Suggested side dishes:
- Korean-style pickled vegetables
- Simple green salad
- Steamed or stir-fried vegetables
Troubleshooting advice:
- If the rice bowl is too dry, add a splash of soy sauce or sesame oil to moisten it.
- If the rice bowl is too spicy, add a dollop of plain yogurt or sour cream to cool it down.
Food safety advice:
Make sure to store any leftover rice bowl in the refrigerator and consume it within 3 days.
Food history:
Kkakdugi is a type of Korean kimchi made with cubed radish. It is a popular side dish in Korean cuisine and is often served with rice or used as a filling for sandwiches or dumplings.
Flavor profiles:
Savory, tangy, spicy, and slightly sweet.
Serving suggestions:
Serve the rice bowl as a main dish for lunch or dinner.
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Region: Korean