Korean Rice Bowl

After the Arirang Market tour, it was dinnertime and I was craving Asian food. I bought a few items from the market and was feeling inspired, but I didn’t feel like cooking.  I wanted to make a quick and easy meal for one, so I consulted my new go-to book, How to Cook Everything Vegetarian. I was able to find a Korean style sauce, and had all of the ingredients on hand except toasted sesame seeds.

I was tired and lazy, so the only ingredients that I cooked were the rice and the vegetables. Next time, I will probably try cooking the sauce and adding corn starch to thicken it. Don’t forget to take Becky’s advice and add the sesame oil at the end of cooking. I used plain white vinegar since Becky prefers it to rice wine vinegar.  Lastly, I topped my sushi bowl with the Nori Komi Furikake Rice Seasoning (sesame seeds, salt, sugar, & seaweed).

Recipe follows the photos.

Sushi Bowl for One

While the rice is cooking, make the sauce and prep the other ingredients. Cube a 1 inch slice of any kind of tofu. All I had on hand was soft silken (the kind that is in water). Add your favorite cooked fresh or frozen vegetables. I boiled a handful of broccoli slaw for a few minutes. Serve tofu and veggies over the rice, drizzle a few tablespoons of the sauce over them, and top with rice seasoning (optional).

From Mark Bittman’s How to Cook Everything Vegetarian:

Korean Style Soy & Sesame Sauce
Makes about 1 ½ cups

½ cup soy sauce
2 tbsp. rice vinegar (I used white vinegar)
2 tbsp. dark sesame oil
¼ cup toasted sesame seeds
1 tbsp. sugar
2 large garlic cloves, minced
1 tbsp. peeled & grated fresh ginger

Combine all ingredients and stir until sugar is dissolved. Use immediately or refrigerate for up to 2 days. I added fresh, sliced jalapenos. You could also try adding red pepper flakes or sriracha sauce.

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