Chili Pepper Paste Rice

Chili Pepper Paste Rice is a vibrant and flavorful vegetarian dish that combines the spiciness of gochujang with the richness of sesame oil, providing a delightful balance of heat and umami. Served with fresh vegetables and a sprinkle of sesame seeds, this rice dish makes for a satisfying and nutritious meal.

Ingredients

• Cooked white rice - 2 cups
• Gochujang (Korean chili pepper paste) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic (minced) - 2 cloves
• Scallions (chopped) - 2 stalks
• Carrot (julienned) - 1 small
• Zucchini (julienned) - 1 small
• Spinach (fresh) - 1 cup
• Sesame seeds (toasted) - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste

Steps

1. In a medium pan, heat vegetable oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add julienned carrot and zucchini to the pan, cooking for about 5 minutes until slightly softened.
3. Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted. Remove the vegetables from the pan and set aside.
4. In a small bowl, mix gochujang, sesame oil, soy sauce, and salt to create the chili pepper paste sauce.
5. In the same pan, add the cooked rice and pour the chili pepper paste sauce over it. Stir well to combine and heat through for about 3-4 minutes.
6. Add the sautéed vegetables back into the rice and mix gently until everything is well incorporated.
7. Serve the chili pepper paste rice in bowls, garnished with chopped scallions and toasted sesame seeds.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Gochujang contains capsaicin, which may boost metabolism.

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