(5214)FOOD VARIANT #foodfodie | Healthy vegetable rice bowl (Keon-gang-sik yeongyangbap: 건강식 영양밥) recipe

Today I will introduce you to a one pot meal!  It’s a healthy and delicious rice bowl with lots of vegetables and mushrooms. When the warm rice is mixed with spicy gochujang and a sweet, savory, onion-y seasoning sauce, you won’t believe how wonderful it is!

In the old days, white rice was very precious for Koreans, so to make it go further we would mix it with seasonal vegetables and cook together. There are hundreds of variations of this kind of rice and no strict rules but a lot of them use usual Korean vegetables like radish, soybean sprouts, sweet potato, mushrooms, and mountain vegetables. My grandmother used to make it all the time with sweet potato for our everyday lunch, and I always loved it!

This one I’m showing you today is something I made to use a few of my favorite vegetables and good and healthy kale. The textures and tastes go well together, it’s beautiful looking, and I eat it all the time. You can also veganize it without an egg, or add meat if you want.

We used to make this to save on rice, but these days people make it because it’s healthy, delicious, easy to make and is good for you! Enjoy the recipe!

Ingredients (Serves 4)

For seasoning sauce (ganjang yangnyeomjang):

Yeongyangbap (영양밥)

Prepare the rice:

  1. Put the rice in a heavy pot and cover with cold water. Tilt the pot and slowly pour out the water, taking care not to pour out any rice. Swish the wet rice around in the pot with one hand, then fill the pot with cold water again, swish, and drain. Do this a few more times, changing the water each time, until the water runs clear. Drain as much water as you can. The rice will still be wet.
  2. Add 1½ cups water to the rice. Place the chopped kale over the rice and spread it evenly. Then add the radish and soy bean sprouts, and mushrooms. Cover and let it sit for at least 30 minutes so that the rice will be soaked.Healthy vegetable rice bowl (Vegan 1 pot meal: 건강식 영양밥)

Meanwhile make seasoning sauce:

Serve and eat:

  1. Gently fluff the rice with a rice scoop and divide the rice into 4 portions and put each portion into individual bowls. Add the sunny side up eggs if used. Serve right away with the seasoning sauce, hot pepper paste (gochujang), and extra sesame oil.
  2. Add some seasoning sauce, hot pepper paste and sesame oil according to your taste and mix them well with a spoon and eat. Leftovers can be kept in the fridge for up to 1 week.

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