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Korean Rice Bowls
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Recipe
Ingredients
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
Method
Combine all of the sauce ingredients into a small jar. Shake to combine, and set aside for 2-3 hours for flavours to develop
In the meantime, prepare the vegetables, bake the bites & warm up the cauliflower rice
Assemble the bowl by portioning each ingredient around the bowl
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.