Smoky Korean Journey Rice Bowl
A hearty and flavorful rice bowl dish inspired by Korean cuisine, featuring a smoky twist.
Ingredients
- ●2 teaspoons Korean chili flakes (gochugaru)
- ●2 inches Ginger, gratedabout 2 tablespoons
- ●3 cloves Garlic, minced
- ●1 cup Brown riceuncooked
- ●2 medium Roasted sweet potatoes, diced
- ●1 block Blackened tofu, cubedabout 6 ounces
- ●1 medium Smoked eggplant, sliced
- ●2 tablespoons Korean chili paste (gochujang)
- ●2 tablespoons Soy sauce
- ●see notes Rice bowl mix-ins (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Toss the sweet potatoes with 1 tablespoon of oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
- 3
Cook the brown rice according to package instructions.
- 4
In a large pan, heat 1 tablespoon of oil over medium-high. Add the blackened tofu and cook until golden brown, about 5 minutes.
- 5
Add the sliced smoked eggplant to the pan and cook for an additional 2-3 minutes.
- 6
In a small bowl, whisk together the Korean chili paste, soy sauce, and 2 tablespoons of water.
- 7
Pour the sauce into the pan and stir to combine. Cook for 1-2 minutes or until the sauce has thickened.
- 8
To assemble the bowls, place a scoop of cooked brown rice at the bottom. Add the roasted sweet potatoes, blackened tofu, and smoked eggplant on top.
- 9
Garnish with green onions, toasted sesame seeds, and a sprinkle of Korean chili flakes.
- 10
Serve immediately and enjoy!