Healthy vegetable rice bowl (1 pot meal: 건강식 영양밥)

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Tempeh is higher in protein and fiber, while canned beans are often more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is budget-friendly.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables provide better flavor and nutrients, while frozen options are often less expensive.

Wash 2 cups of short grain rice and rinse 3 times until the water is clear.

Add 1.5 cups of water to the rice and soak for at least 30 minutes.

Prepare vegetables: remove hard stems from kale (2-3 ounces), slice 8 ounces of radish into matchsticks, wash 8 ounces of soybean sprouts, and slice 2 king oyster mushrooms.

Make seasoning sauce by mixing 1/4 cup soy sauce, 2 teaspoons gochugaru, 1 teaspoon sweetener, 1 clove minced garlic, 3 chopped green onions, and 1 tablespoon sesame oil.

Cook the soaked rice for 7 minutes, then turn it over and add 1/4 cup of water, cooking for another 7 minutes on low heat.

Add the prepared vegetables to the rice and mix well.

Optionally, add 1 egg and gochujang to the mixture.

Serve hot, optionally garnished with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens