Korean Vegetable Rice Bowl

Name: Korean Vegetable Rice Bowl
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Korean, Asian
Ingredients: 1 package Accompaniments: d cabbage kimchi (Korean spicy pickled cabbage) or other vegetable kimchi; 2 larges carrots; 4 larges eggs; 283 grams flat-leaf spinach, stems discarded; 170 grams fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups); 6 teaspoons finely chopped garlic (from 4 cloves); 4 Tbsps Korean hot-pepper paste (sometimes labeled gochujang); 227 grams fresh soybean or mung-bean sprouts, trimmed; 3 sheets (3 1/2 - by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors; 2 teaspoons salt; 2 teaspoons Asian sesame oil; 2 teaspoons sesame seeds, toasted and coarsely chopped; 394 milliliters Asian short-grain white or sushi rice; 59 milliliters vegetable oil; 473 milliliters water; 1 small zucchini, trimmed

Korean Vegetable Rice Bowl

Korean Vegetable Rice Bowl might be just the main course you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 581 calories, 18g of protein, and 21g of fat each. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. This recipe is typical of Korean cuisine. Head to the store and pick up vegetable oil, asian sesame oil, sesame seeds, and a few other things to make it today. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert.

Instructions

Wash rice in several changes of cold water until water is almost clear, then drain in a sieve. Bring rice and water (2 cups) to a boil in a 1 1/2- to 2-quart heavy saucepan, uncovered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, about 20 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Sieve

Remove from heat and let stand, covered, 10 minutes, then stir rice from top to bottom. Keep warm, covered.

Ingredients you will need

Rice

Wash spinach well and cook in a 4- to 5-quart pot of boiling salted water, stirring, until just wilted, 15 to 30 seconds.

Ingredients you will need

Spinach

Water

Equipment you will use

Pot

Transfer with tongs to a large bowl of ice and cold water to stop cooking, reserving cooking water.

Ingredients you will need

Water

Ice

Equipment you will use

Tongs

Bowl

Drain spinach and squeeze small handfuls to remove as much moisture as possible. Return spinach-cooking water to a boil, then add bean sprouts and cook, stirring, until just tender, 2 to 3 minutes.

Ingredients you will need

Bean Sprouts

Spinach

Water

Drain in a colander.

Equipment you will use

Colander

Holding each carrot at a 45-degree angle to slicer, cut carrots into thin (1/8-inch) matchsticks.

Ingredients you will need

Carrot

Cut skin and firm flesh of zucchini lengthwise into long strips using slicer, avoiding center core with seeds (discard core). Rinse and drain fern stems, then cut off and discard any dark or hard pieces.

Ingredients you will need

Zucchini

Seeds

Cut ferns crosswise into 2-inch pieces.

Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over moderately high heat, swirling to coat, until hot but not smoking, then sauté mushrooms, 1 teaspoon garlic, and 1/4 teaspoon salt, stirring, until mushrooms are tender, about 3 minutes. Stir in 1/4 teaspoon sesame oil and transfer to a small bowl. Wipe skillet clean with a paper towel. Working with each vegetable separately, sauté carrots, zucchini, bean sprouts, fern stems, and spinach, each in 2 teaspoons vegetable oil with 1 teaspoon garlic and 1/4 teaspoon salt, in same manner, then stirring in 1/4 teaspoon sesame oil for each.

Ingredients you will need

Vegetable Oil

Bean Sprouts

Sesame Oil

Mushrooms

Vegetable

Zucchini

Carrot

Spinach

Garlic

Salt

Equipment you will use

Paper Towels

Frying Pan

Bowl

Transfer each vegetable to its own bowl as cooked and season with salt. Stir 1 teaspoon sesame seeds into spinach.

Ingredients you will need

Sesame Seeds

Vegetable

Spinach

Salt

Equipment you will use

Bowl

Wipe skillet clean and heat remaining 2 teaspoons vegetable oil over moderate heat until hot but not smoking, then crack eggs into skillet and fry until whites are cooked and yolks begin to set, 4 to 6 minutes.

Ingredients you will need

Vegetable Oil

Egg Yolk

Egg

Equipment you will use

Frying Pan

Divide rice among 4 shallow bowls, mounding it into a dome. Arrange vegetables on top of rice and place 1 egg on top of each rice bowl. Spoon 1 tablespoon hot-pepper paste over each serving, then sprinkle with nori and remaining teaspoon sesame seeds.

Ingredients you will need

Sesame Seeds

Vegetable

Pepper

Nori

Rice

Egg

Equipment you will use

Bowl

·Vegetables can be cooked 1 day ahead and cooled completely, then chilled separately, covered. Bring to room temperature before serving.·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

Ingredients you will need

Vegetable

Egg

Equipment

Ingredients

Servings:

1package

Accompaniments: d cabbage kimchi (Korean spicy pickled cabbage) or other vegetable kimchi 2larges

carrots 4larges

eggs 283grams

flat-leaf spinach, stems discarded 170grams

fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups)6teaspoons

finely chopped garlic (from 4 cloves)4Tbsps

Korean hot-pepper paste (sometimes labeled "gochujang")227grams

fresh soybean or mung-bean sprouts, trimmed 3sheets

(3 1/2 - by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors 2teaspoons

salt 2teaspoons

Asian sesame oil 2teaspoons

sesame seeds, toasted and coarsely chopped 394milliliters

Asian short-grain white or sushi rice 59milliliters

vegetable oil 473milliliters

water 1small

zucchini, trimmed

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Botanica Wines Mary Delany Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 32 dollars.