Go Back
–+ servings

Spicy Seoul Bowl

Wholesome, well-balanced, and easy to personalize, this bowl is an invitation to travel without leaving your kitchen.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Temps de repos 30 minutes
Total Time 1 hour 20 minutes
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
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite

A recipe proposed by Maison Marmite