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–+ servings

Spicy Seoul Bowl

Wholesome, well-balanced, and easy to personalize, this bowl is an invitation to travel without leaving your kitchen.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Bowl
Cuisine Korean
Servings 2 servings

Ingredients
  

Caramelized Sauce (to be divided between: kimchi, soy protein, and final drizzle):

  • 1 to 2 tablespoons gochujang
  • 4 tablespoons soy sauce
  • 2 tablespoons rice syrup or maple syrup
  • 2 cloves garlic grated
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons toasted sesame oil
  • 1 to 2 tablespoons water

Quick Kimchi:

  • 1/4 Chinese cabbage
  • 1 carrot julienned
  • A pinch of salt
  • 1 to 2 teaspoons of the caramelized sauce

Hot Protein (textured vegetable protein, TVP):

  • 100 g textured vegetable protein chunks
  • 1 tablespoon vegetable oil
  • 3 to 4 tablespoons caramelized sauce

Base (sautéed quinoa):

  • 150 g quinoa
  • 1 teaspoon vegetable oil
  • 1 tablespoon soy sauce

Sautéed Warm Vegetables:

  • 150 g shiitake mushrooms sliced
  • 1/4 Chinese cabbage (whole or halved leaves)
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce

Fresh Vegetables:

  • 4 pink radishes (thinly sliced)
  • 1/2 avocado (sliced)
  • A handful of mung bean sprouts or microgreens

Toppings:

  • 1 tablespoon sesame seeds
  • 1 spring onion (finely chopped)
  • Nori flakes or thin strips
  • The remaining caramelized sauce for drizzling

Instructions
 

Make the caramelized sauce:

  • In a bowl, combine gochujang, soy sauce, syrup, garlic, ginger, sesame oil and water.
  • This sauce will be used for the quick kimchi, the textured vegetable protein (TVP), and to drizzle over the bowls.

Prepare the quick kimchi:

  • Julienne the carrot and thinly slice the Chinese cabbage. Sprinkle with salt and let it rest for 15 minutes.
  • Rinse briefly with cold water and drain thoroughly, then add 1 to 2 teaspoons of the caramelized sauce. Mix well and set aside.

Rehydrate the textured vegetable protein (TVP):

  • Pour boiling water over the TVP chunks and let sit for 10 minutes.
  • Drain thoroughly and press gently to remove excess water.

Cook the quinoa:

  • Cook in twice its volume of water until fully absorbed (about 12–15 minutes).
  • Cover and let rest for 5 minutes.

Prepare the fresh vegetables:

  • Slice the radishes, cut the avocado into thin slices, rinse the sprouts or microgreens.
  • Set aside.

Cook the TVP:

  • Heat 1 tablespoon of oil in a pan. Sauté the TVP chunks until lightly golden.
  • Add 3 to 4 tablespoons of caramelized sauce and let it reduce and caramelize over medium heat. Keep warm.

Sauté the quinoa:

  • Heat 1 teaspoon of oil in a pan, add the cooked quinoa, then the soy sauce.
  • Stir-fry for 2 minutes.

Sauté the warm vegetables:

  • In a pan, heat 1 teaspoon of sesame oil. Add the shiitake mushrooms and cook for 3 to 4 minutes.
  • Push them to one side and add the cabbage leaves. Sauté briefly until they wilt.
  • Add 1 tablespoon of soy sauce and toss together. Set aside.

Assemble the bowls:

  • Divide the sautéed quinoa between two bowls.
  • Arrange the caramelized TVP, quick kimchi, sautéed vegetables, radishes, avocado, and sprouts. Sprinkle with sesame seeds, scallions, and nori.
  • Drizzle with the remaining sauce or serve it on the side so everyone can adjust to taste.
Keyword Bowl, Spicy
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A recipe proposed by Maison Marmite