Gogi Bowls

Vegetarian Korean salad that will make your taste buds explode!

Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

Salad Ingredients:

Cucumber and Carrot Salad:

  • 1/4 c. rice vinegar
  • 3 TBSP honey
  • 1/4 tsp. crushed red pepper
  • 1 tsp. sesame seeds
  • 1 c. thinly sliced cucumbers
  • 1 c. shredded carrots

Spicy Gochujang Sauce:

  • 3 TBSP soy sauce
  • 1 TBSP sesame oil
  • 1 tsp. rice vinegar
  • 4 TBSP gochujang paste
  • 2 TBSP brown sugar
  • 1 clove garlic, minced
  • 1 green onion, chopped (optional)
  • 2 tsp. sesame seeds (optional)


  1. Cook brown rice according to package.
  2. Prepare the Crispy Baked Tofu and then toss with Korean Marinade and Sauce.
  3. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
  4. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
  5. Fry eggs.
  6. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.

Gogi Bowls:

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