How do you store the Korean rice bowl with gochujang cauliflower?

Name: Korean Rice Bowl with Gochujang Cauliflower
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: Rice:; 300g rice; 600ml water; Pinch of salt; Korean cauliflower:; 1 large cauliflower; 2 tbsp olive oil; Pinch of salt; Sauce:; 100ml soy sauce; 50ml honey; 2 tbsp gochujang (typical Korean fermented red pepper paste); 1 tsp gochugaru or chili flakes (gochugaru is chili powder); 2-3 tbsp water; 1 tsp vinegar; Garnish:; 4 spring onions; 1 tbsp toasted sesame seeds

Refrigerator: Store leftovers in an airtight container and consume within 2-3 days. Reheat in the microwave or in a pan over medium heat. Freezer: Freeze leftovers for up to 1 month. Thaw them in the refrigerator and heat as described above.

Korean Rice Bowl with Gochujang Cauliflower

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45min

•

Easy

A Korean rice bowl with gochujang cauliflower. A vegetarian meal with a spicy and slightly sweet touch.

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

Rice:
300g rice
600ml water
Pinch of salt

Korean cauliflower:
1 large cauliflower
2 tbsp olive oil
Pinch of salt

Sauce:
100ml soy sauce
50ml honey
2 tbsp gochujang (typical Korean fermented red pepper paste)
1 tsp gochugaru or chili flakes (gochugaru is chili powder)
2-3 tbsp water
1 tsp vinegar

Garnish:
4 spring onions
1 tbsp toasted sesame seeds

Rice:
300g rice
600ml water
Pinch of salt

Korean cauliflower:
1 large cauliflower
2 tbsp olive oil
Pinch of salt

Sauce:
100ml soy sauce
50ml honey
2 tbsp gochujang (typical Korean fermented red pepper paste)
1 tsp gochugaru or chili flakes (gochugaru is chili powder)
2-3 tbsp water
1 tsp vinegar

Garnish:
4 spring onions
1 tbsp toasted sesame seeds

Preparation method

How do you make this?

Preparing the rice: Rinse the rice thoroughly and place it together with the water and a pinch of salt in a pot with a lid.

Bring to a boil, reduce the heat, and cook as indicated on the package.

Let the rice rest for 5 minutes under the lid. Fluff with a fork before serving.

Preparing the cauliflower: Cut the cauliflower into small florets of 2-3 cm. The stems and smallest leaves can also be included.

Heat a deep saucepan over high heat and add the olive oil. Let the oil heat up well.

Stir-fry the cauliflower for about 5 minutes until they start to color lightly. Season with a pinch of salt.

Making the sauce: Mix all the ingredients for the sauce well together.

Add the sauce to the cauliflower and let it thicken and caramelize. This takes some time, but is crucial for the flavor!

Serving: Spoon the rice into bowls, top with the Korean cauliflower.

Finish with chopped spring onion and some toasted sesame seeds.

Serve immediately.

Tips

Add Kimchi for an extra tasteful and authentic Korean experience. Experiment with the amount of Gochujang and Gochugaru to adjust spiciness to your own taste.