Kimchi Rice

Use whatever you have available, this is an example.

• 2 red bell peppers, chopped
• 2 carrots, chopped
• 1 medium onion, sliced
• 1 zucchini, chopped
• 1 round white radish, chopped
• 3 spring onions, chopped

• 1 cup jasmine rice
• 1 3/4 cups water

• 1 1/2 tbsp gochujang
• 2 tbsp soy sauce
• 3 cloves garlic, crushed
• 1 tbsp ginger garlic paste
• 1 1/2 cup kimchi

• nori flakes
• sesame seeds
• soy sauce marinated tempeh
• Shimeji mushrooms

Cook rice as normal and let it finish steaming covered with a tea towel and the pot lid.

In a large pan, saute the vegetables, probably in 2 batches or so, and reserve. In a separate saucepan, shallow fry the tempeh and mushrooms, reserve.

Grab the pan you used for the vegetables, heat a small amount of oil and fry the garlic a bit. Add kimchi, gochujang and tamari. Mix and let come up to a boil. Add the rice and mix well. Mix the result with the vegetables and serve.

Notes: If the kimchi is still fairly fresh, adjust acidity by adding apple cider vinegar.