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

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.
To assemble the dish, add the cooked jasmine rice. Then layer the sliced red radish, pan-fried tofu, sliced cucumber, and broccoli florets.
Drizzle the sauce over the dish.
Sprinkle Korean chilli flakes, together with white and black sesame seeds, to taste.
Serve with a helping of Sun Hee Kimchi and Sun Hee Gochujang paste.