Our take on the popular Korean rice bowl is packed with veggies, rice and plant-based protein. Finish it with a spicy-sweet sesame sauce, then stir all these vibrant ingredients together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit
Plant-Based Burger Patty
¾ cup
Jasmine Rice
200 g
Zucchini
170 g
Carrot
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Gochujang
(Contains Soy, Wheat)
2 unit
Green Onion
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Honey
2 tsp
Sriracha
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then cut carrot into 1/4-inch matchsticks. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Stir together gochujang, half the honey and half the soy sauce in a medium bowl.
Add zucchini, carrots and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 9-12 min.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on sesame seeds so they don't burn!) Transfer sesame seeds to a plate.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.** Remove from heat, then add remaining soy sauce, remaining honey and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper, then stir to combine.
Stir half the sesame seeds into the medium bowl with sauce. Sprinkle remaining sesame seeds over veggies. Fluff rice with a fork. Season with salt and stir in half the green onions. Divide rice between bowls, then top with plant-based protein and veggies. Drizzle with spicy sesame sauce, then drizzle with sriracha, to taste. Sprinkle remaining green onions over top.