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Spicy Korean Veggie Rice Bowl

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This is a quick and dish to cook on your Big Green Egg. We used the wok to cook the veg and cooked the rice indoors. You can use up any vegetables that you have in the fridge.
This dish has a combination of sweet, spicy, savoury and tangy flavours. It's a nice light dish. You could also add:
- edamame beans for extra protein
-sprinkle over crushed roasted peanuts or cashews for crunch
- Take some sliced cucumber dressed with a little rice vinegar and sesame oil on the side for a cool, refreshing contrast.
Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Servings: 4 people
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method

Ingredients
  

  • 2 cups Jasmine Rice
For the vegetables
  • 1 tbsp vegetable oil
  • 200 g broccoli chopped
  • 200 g chestnut mushrooms sliced
  • 1 large carrot sliced
  • 1 red onion cut into wedges
For the gochujang glaze
  • 1½ tbsp gochujang paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 garlic cloves finely chopped
  • 2 cm ginger finely choped or grated
  • 1 tsp rice vinegar or lime juice
  • 1 tsp gochugaru or chilli flakes optional
To garnish
  • 2 fried eggs optional but highly recommended
  • 2 spring onions sliced finely
  • 1 tbsp sesame seeds optional toasted
  • fresh coriander
  • lime wedges
  • drizzle of chilli crisp or chilli oil optional

Equipment

Grill Temperature

200C temp_icon

Surfaces

Big Green Egg Wok
EGGspander basket

Method
 

  1. Cook some jasmine rice (we used 2 cups) according to the instructions on the packet.
  2. Mix all the glaze ingredients together in a bowl. It should be thick but pourable.
  3. Set up your Egg for a direct cook with the EGGspander basket. You need your Egg to be around 200°C.
  4. Place your wok inside your Egg and allow it to warm up for a minute or two.
  5. Add 1 tbsp oil, it should start to smoke quite quickly.
  6. Put the broccoli, carrots and onion in the wok. Stir-fry for about 5 minutes until the carrots soften. Stir occasionally.
  7. Add the mushrooms once the other vegetables are cooked as you like them. Stir fry for a couple of minutes until the mushrooms have softened.
  8. Now pour over the glaze and stir. You're looking for a bit of carameisation of the sauce on the veg; it won't take long.
  9. Serve some rice into a bowl, pile up the sticky veggies.
  10. Finish by sprinkling with spring onions and sesame seeds.
  11. Garnish with a few fresh coriander leaves and a squeeze of lime juice.
  12. You could also add some chilli crisp or chilli oil, if you want to ramp up the heat!

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