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Korean Rice Bowls

korean rice bowl




Spicy Sesame Sauce

  • 1 garlic clove – minced
  • 1 tsp ginger – grated
  • 1 tbsp Gochujang (Korean chili paste – or substitute with Sriracha or chilli paste)
  • 2 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp of maple syrup or brown sugar


To Assemble Bowl

  • 1 carrot – scrubbed & julienned
  • 3-4 small radishes – scrubbed & thinly sliced
  • 1/2 cucumber – diced into 1cm cubes
  • 150-200g vegan kimchi (available from Asian grocers or wholefood stores)
  • 250g cauliflower rice – cooked for 2-3 minutes on a non-stick skillet until warm
  • 8pcs Sweet Potato Bites – cooked in the oven according to packet instructions
  • 1-2 spring onions – sliced diagonally
  • roasted black & white sesame seeds – to sprinkle on top


  1. Combine all of the sauce ingredients into a small jar. Shake to combine, and set aside for 2-3 hours for flavours to develop
  2. In the meantime, prepare the vegetables, bake the bites & warm up the cauliflower rice
  3. Assemble the bowl by portioning each ingredient around the bowl
  4. Garnish with a handful of sliced spring onions and scatter with toasted sesame seeds. When ready to serve, drizzle with the spicy dressing to taste.