Kimchi Jjigae
A deeply savoury Korean kimchi stew with pork belly, tofu, and gochujang heat — perfect with steamed rice.
Korean Vegetable Rice
This is a weeknight-friendly Korean-inspired rice bowl: warm rice, a mix of quick-cooked veg, a punchy gochujang sauce and (ideally) a runny fried egg.
It’s flexible — use what’s in the fridge — but keep the sauce bold and the veg crisp-tender.
Method
15m20m35m
- Cook the rice and keep it warm.
- Whisk together the gochujang, soy sauce, vinegar, honey and water to make a pourable sauce.
- Heat the sesame oil in a large frying pan. Add the garlic and ginger and cook for 30 seconds.
- Add the mushrooms and cook until browned. Stir in the carrot and cook for 2 minutes.
- Add the spinach and cook just until wilted. Season lightly.
- Fry the eggs to your liking.
- Serve rice bowls topped with the veg, sauce, spring onions and sesame seeds, with a fried egg on top.
Ingredients
- 15ml Rice Vinegar
- 200 g Mushrooms sliced
- Salt, to taste
- 30ml Gochujang
- 100 g Spinach
- 15ml Honey
- 1/2 Cucumber julienned
- Black Pepper, to taste
- 1 Carrot julienned
- 30ml Water
- 2 cloves Garlic finely chopped
- 5ml Ginger finely grated
- 4 Eggs fried
- 15ml Sesame Oil
- 3 Spring onions sliced
- 300 g Jasmine Rice
- 15ml Sesame Seeds
- 30ml Soy Sauce
Notes
Vegetables: use any mix you like — cabbage, mushrooms, spinach, courgette, beansprouts all work.
Heat: gochujang varies; taste and adjust.
Make it vegan: skip the egg and use maple syrup instead of honey.
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