Bulgogi Rice

Bulgogi Rice is a flavorful vegan twist on the traditional Korean dish, featuring marinated mushrooms and vegetables served over a bed of fluffy rice. This dish is not only satisfying but also packed with nutrients, perfect for a hearty meal.

Ingredients

• Jasmine rice - 1 cup
• Water - 2 cups
• Shiitake mushrooms - 150 grams, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Soy sauce - 4 tablespoons
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Spinach - 100 grams, wilted
• Black pepper - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then combine with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed and rice is fluffy.
2. In a large skillet, heat sesame oil over medium heat. Add garlic and ginger, sauté for about 30 seconds until fragrant.
3. Add the sliced shiitake mushrooms, carrot, zucchini, and red bell pepper. Sauté for 5-7 minutes until the vegetables are tender.
4. In a small bowl, mix soy sauce and maple syrup. Pour the mixture over the sautéed vegetables, stirring well to coat. Cook for an additional 2-3 minutes.
5. In the last minute of cooking, add the wilted spinach and stir until just combined.
6. To serve, place a generous scoop of rice on each plate, top with the bulgogi-style vegetables, and garnish with chopped green onions and sesame seeds. Season with black pepper to taste.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 76 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from vegetables and mushrooms.
• High in fiber, promoting digestive health.

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