Korean Cabbage Rice Bowl with Gochujang

Ingredients

• 160 gRice
• 490 mlWater
• 300 gWhite cabbage
• 150 gCarrot
• 1 pcsOnion
• 2 cloveGarlic
• 10 gRapeseed oil
• 30 gGochujang
• 20 gSoy sauce
• 15 gRice vinegar
• 10 gSesame oil
• 10 gSesame

Instructions

1. 1

   Cook the rice

   • Rinse rice
   • Bring to a boil with water
   • Simmer gently
   • Let steam covered
2. 2

   Cut vegetables

   • Thinly slice white cabbage
   • Grate carrot
   • Slice onion thinly
   • Finely chop garlic
3. 3

   Stir-fry vegetables

   • Heat oil
   • Sweat onion and garlic
   • Stir-fry cabbage and carrot
   • Steam with a splash of water until crisp-tender
4. 4

   Mix the sauce

   • Stir gochujang with soy sauce
   • Mix in vinegar and sesame oil
   • Thin with water until smooth
5. 5

   Assemble the bowl

   • Divide rice into bowls
   • Top with vegetables
   • Drizzle with sauce
   • Sprinkle with sesame