Enjoy a popular Korean dish which literally translates to “mixed rice.” This vegetarian version hosts a variety of colorful sautéed vegetables, stir fried Prime Stakes, and sweet gochujang sauce. This fusion of flavors is perfect for those wishing to literally spice up their next rice meal.
- 1 can Loma Linda Prime Stakes
- 2 cups bean sprouts, boiled for 10 minutes
- 1 cup bell pepper, julienned
- 2 cups spinach, blanched and water squeezed
- 2 cups carrots, julienned
- 2 cups mushrooms
- 1 cup cabbage, julienned
- Salt to taste
- 2-3 cloves of garlic, minced
- 2 tbsp sesame oil (divided in 6 parts of 1 teaspoon)
- 2 cups rice, cooked
- Sesame seeds for garnishing
- 2 tbsp gochujang paste
- 2 tbsp brown sugar
- 2 tsp tamari
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp roasted sesame seeds
Mix all the ingredients for gochujang sauce and keep aside.
Use 1 tbsp of the gochujang sauce and marinate the prime stakes for 10 minutes.
Meanwhile, mix some minced garlic, salt and sesame oil in blanched spinach and keep aside. Repeat the process with bean sprouts.
Cook mushrooms with 1 tsp sesame oil and 1 tbsp gochujang sauce for 2-3 minutes.
Use 2 tsp sesame oil along with salt to cook carrots and bell peppers for 30 seconds each. Cook every component separately to keep the colors from mixing.
Use 1 tbsp sesame oil to cook the marinated prime stake till golden brown on both sides. Cut the stakes into thick strips and sprinkle with some toasted sesame seeds.
To assemble, place a mound of warm cooked rice in the middle of the plate and arrange all the components side by side. Pour the sauce on top and sprinkle sesame seeds and serve.
Prep the vegetables ahead of time to assemble the dish quickly.
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