Earth Angel Vegan’s version of this rice dish is oil free! Warning… It is SPICY! Traditionally it is served in a hot clay pot that has been oiled so that it sizzles and stays warm while you eat it and the rice on the bottom makes a crispy crust with the oil and the hot bowl. I am oil free so I left it out and do not own clay pot bowls but it was equally delicious and my family loved it! I made this for the whole family so I made one rice cooker pot of white rice and one of brown rice. Brown rice is ultimately more healthful but many people prefer white rice. Then you make your veggies… you can really use any you like. I did make a seaweed salad from dried seaweed that we all were not sure if we liked… I bought it at whole foods and will leave it out next time. I might get the pre-made seaweed salad from our local sushi bar even though it has a little sesame oil in it.
Vegetables: Use any veggies you love! Just steam or saute them in some vegetable broth.
I used my julienne peeler for the cucumber and carrot. I then sautéed them in some veggie broth until they were crisp/tender.
I steamed some broccoli florets.
I opened a jar of vegan kimchee (find a oil free vegan brand)
I cubed some cucumbers and made a marinade of 1 tablespoon of Gochujang, 2 tablespoons of seasoned rice wine vinegar some pressed garlic and sesame seeds. I marinated the cucumber chunks all day.
I rehydrated the packaged seaweed salad in warm water like the package directions said … I will leave this out next time or get the salad ready made at my local sushi bar. I may just add mushrooms instead next time!
NOW FOR THE SHINING STAR! GOCHUJANG SAUCE!
You can get this paste at any asian market and I believe even some Walmart’s might carry it.
4 Tablespoons of Gochujang paste
1 Tablespoon of sweetener (sugar, agave, maple syrup… you pick)
1 Tablespoon of sesame oil (I left this out and used seasoned rice vinegar in its place)
3 Tablespoons of warm water
This makes a delightful and SPICY sauce for your rice and veggie bowl!