Korean-Inspired Veggie Bowls
with Plant-Based Protein and Pickled Radishes
Our Korean-inspired bowls are made vegetarian-friendly using plant-based protein! Protein shreds are coated in a bold sauce that gets a little spice from gochujang. Tangy, quick-pickled radishes liven up the dish, while green onion adds herbaceous flair!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Basmati Rice
170 g
Coleslaw Cabbage Mix
3 unit
Radish
1 unit
Green Onion
2 unit
Garlic, cloves
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Gochujang
(Contains Soy, Wheat)
2 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
Sesame Oil
(Contains Sesame)
200 g
Plant-Based Protein Shreds
Not included in your delivery
2 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, halve radishes lengthwise, then cut into thin half-moons.Thinly slice green onion.Peel, then mince or grate garlic.Add gochujang and half the ginger sauce (use all for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.
Add radishes, vinegar, 2 tbsp water and 2 tsp sugar (dbl all for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then coleslaw cabbage mix. Cook, stirring occasionally, until tender-crisp, 1-2 min. Add garlic, half the soy sauce and half the sesame oil. Cook, stirring occasionally, until fragrant, 1 min. Remove from heat. Transfer coleslaw cabbage mix to a plate, then cover to keep warm.
Carefully wipe the pan clean.Reheat the same pan over medium.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then plant-based protein. Cook, flipping once or twice, until crispy, 6-8 min.**Add half the prepared sauce (from step 2), remaining soy sauce and remaining sesame oil. Cook, stirring often, until fragrant, 1 min.
Add 1 tbsp pickling liquid (dbl for 4 ppl) to remaining prepared sauce. Stir to combine.Drain pickled radishes and discard remaining pickling liquid. Fluff rice with a fork, then stir in half the green onions.Divide rice between bowls. Top with plant-based protein, cabbage coleslaw mix and pickled radishes. Drizzle remaining prepared sauce over top and sprinkle with remaining green onions.
