Vegan Korean Rice Bowl

Prep Time: 10 min
Cook Time: 10 min
Ready in: 20 min
Serves: 1


Cooked jasmine rice 1 cup

5 sliced red radishes

Pan-fried tofu ½ cup

Few slices of cucumber

Blanched broccoli florets

Sun Hee Kimchi 1 tbsp

Sun Hee Gochujang paste 2 tbsp

Light soy sauce 2 tbsp

Water 2 tbsp

Black & white sesame seeds to taste

Korean chilli flakes to taste


  1. To make the sauce, heat a saucepan on medium heat. Add the Gochujang paste, water, and light soy sauce. Mix well to form a thin sauce.
  2. To assemble the dish, add the cooked jasmine rice. Then layer the sliced red radish, pan-fried tofu, sliced cucumber, and broccoli florets.
  3. Drizzle the sauce over the dish.
  4. Sprinkle Korean chilli flakes, together with white and black sesame seeds, to taste.
  5. Serve with a helping of Sun Hee Kimchi and Sun Hee Gochujang paste.