A few weeks back I posted a Korean inspired taco that was loved on Pinterest, Instagram and of course my family. Ever since then I have been trying to use those flavors in as many recipes as possible.. This summer rice bowl is light and has a bold sweet-spicy sesame flavor, that we love about Korean food. The recipe is simple and works with any protein of your choice: tofu, chicken or shrimp. I kept it plant based, but in the past I have made it with chicken for my kids, both versions are different but just as good. Don’t forget the kimchi massaged kale, kimchi softens the kale without cooking and make it more pliable and juicy plus its so good for you. Packed with the probiotic goodness of kimchi and superfood goodness of kale you have winning combination of taste and health.
Enjoy!
KOREAN BULGOGI RICE BOWLS, Makes 4 bowls
INGREDIENTS
- 1 pound organic firm tofu cubed or (boneless chicken breasts or tenders, thinly sliced for regular)
- 3-4 cups organic curly kale, roughly torn
- ¼ cup kimchi including juice, chopped
- MARINADE
- 2 -3 tablespoons Tamari or low sodium soy sauce, organic preferred
- 3-4 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon toasted sesame oil
- 1 tablespoon extra virgin olive oil
- sea salt and black pepper as needed( for stronger sesame flavor skip olive oil and double sesame oil)
- 2 tablespoons maple syrup
- 1 inch knob fresh ginger, about 1 tablespoon grated
- 1 tablespoon about 4 cloves garlic, grated
- ¼ cup plain cashew yogurt, or any plant yogurt
- TO SERVE WITH
- 2-3 cups steamed brown or white basmati rice mixed with 2 tablespoons furikake or toasted sesame seeds
- avocado, shredded carrots, green onions, sliced cucumbers, and radishes, as needed
INSTRUCTIONS
- Preheat or set the oven to broil.
- In a glass jar, combine the soy sauce, Gochujang paste, ginger, garlic, 1 tablespoon oil, and the sesame oil. Mix everything till well incorporated.
- Add the Tofu pieces or chicken to a medium bowl and toss with half of the Gochujang sauce. Marinate for about 30 minutes.
- Place the marinated tofu or chicken on a baking sheet. Add the tofu or chicken including the marinating sauce that its soaking in.
- Return the tray to the oven and broil for 8-10 minutes, until the tofu has crisped slightly or if using chicken, has cooked through. The protein should have a few charred edges and the sauce sticks to the protein.
- While the protein cooks make the salad. In a bowl place the torn kale pieces add some of the kimchi juice and a little salt. Massage for a few minutes till the leaves start to wilt. Set aside.
- To make the sauce simply add the yogurt to the remaining gochujang sauce and mix well.
- To serve, divide the rice between 3-4 bowls. Top with massaged kale salad, chicken or tofu bulgogi, radish slices, cucumber slices, green onion, avocado and chopped kimchi as desired. Serve drizzled with gochujang sauce.
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