Korean Brunch Bowl
I loveee Korean flavors, & this brunch bowl goes so hard 🥵 this is the bowl I made for my dad in my last reel but thought I’d share the inspo behind the dish! 🫶🏼 Here’s the recipe for 2 servings - Ingredients: • 8 mini cucumbers • 1 tablespoon rice wine vinegar • 1 tablespoon soy sauce • 1 1/ 2 teaspoon sesame oil • 1 teaspoon gochujang • 1 teaspoon kosher salt • 1 teaspoon granulated sugar • 2 garlic cloves, minced • 1 tablespoon sesame seeds • 1 tablespoon scallions, finely sliced • 6 pieces bacon • 2 tablespoons Korean bbq sauce • 1 tablespoon olive oil • 12 ounces mushrooms • 1 cup quinoa, cooked according to package instructions • 2 eggs, cooked to your liking • 1/2 cup shredded carrots • 1/4 cup kimchi • hot sauce, optional, for serving • sesame seeds and scallions, for serving Directions: • Make the spicy cucumbers - Going in a diagonal motion, cut small slits in each cucumber, being careful not to cut all the way through the cucumber. Once done on one side, flip the cucumber upside down and cut in the same direction in small diagonal slits (this should create a slinky effect). Place into a large bowl. Set aside. • In a small bowl, whisk together rice wine vinegar, soy sauce, gochujang, salt, sugar, minced garlic, sesame seeds, and scallions until well combined and sugar is dissolved. • Toss sauce over cucumbers to evenly coat. Season with salt and pepper to taste. This Korean cucumber salad will last and get even more delish in the fridge! • Make the bacon. Preheat oven to 400 degrees F. Place bacon strips on a parchment-lined baking sheet. Drizzle on Korean BBQ sauce. Bake for 30 mins, or until your desired doneness. • Make the mushrooms. Heat olive oil in a large pan over medium-high heat. Add in mushrooms, and sauté until golden brown. Season to your liking. • Assemble the bowls! Place quinoa in the bottom, then top with bacon, cucumber salad, mushrooms, carrots, cooked egg, and kimchi. Garnish with hot sauce, sesame seeds, and scallions. Enjoy!
What you need
Instructions
Make the spicy cucumbers - Going in a diagonal motion, cut small slits in each cucumber, being careful not to cut all the way through the cucumber. Once done on one side, flip the cucumber upside down and cut in the same direction in small diagonal slits (this should create a slinky effect). Place into a large bowl. Set aside. In a small bowl, whisk together rice wine vinegar, soy sauce, gochujang, salt, sugar, minced garlic, sesame seeds, and scallions until well combined and sugar is dissolved. Toss sauce over cucumbers to evenly coat. Season with salt and pepper to taste. This Korean cucumber salad will last and get even more delish in the fridge! Make the bacon. Preheat oven to 400 degrees F. Place bacon strips on a parchment-lined baking sheet. Drizzle on Korean BBQ sauce. Bake for 30 mins, or until your desired doneness. Make the mushrooms. Heat olive oil in a large pan over medium-high heat. Add in mushrooms, and sauté until golden brown. Season to your liking. Assemble the bowls! Place quinoa in the bottom, then top with bacon, cucumber salad, mushrooms, carrots, cooked egg, and kimchi. Garnish with hot sauce, sesame seeds, and scallions. Enjoy!View original recipe