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:

• Mixed salad greens
• Brown rice, about 2 c. cooked
• Crispy baked tofu
• Korean Marinade and Sauce
• Fried Eggs (1-2 per person with salt and pepper)
• Cucumber and carrot salad (See below)
• Spicy Gochujang Sauce (See below)

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)

Directions:

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: