Recipe and image via Dennis Yuen.
Dennis always posts the most beautiful food photos on Facebook. He’s an improvisational chef, but I’ve asked him to rein it in for this recipe. This barely cooked recipe is great for a hot summer day.
Ingredients and amount are open to your interpretation so use whatever veggies are in your fridge.
I find that crisp and watery veggies taste best as a sharp contrast to the spicy gochujang (Korean red pepper paste, available at the Met Supermarket on 43rd Avenue and 44th Street). Sprouts, radish, lettuce, bok choi, turnip, cabbage all work really well. I also like to add a fried or sunnyside egg just before the final mix in.
Rice – as much as you need
Turnips, chopped or julienned
Whatever other veggies are in the fridge, chopped or julienned
Protein of choice – shrimp, beef, pork, tofu, egg
1. Cook rice.
2. When rice is almost ready, chop up/julienne whatever veggies are in the fridge, lettuce & tunips are a must.
3. Add protein. In this case, blanched shrimp and a scrambled egg.
4. Mix rice in with veggies. Top with sprouts and egg, if you have.
5. Mix in gochujang to taste.