Ingredients
- Rice and veggies:
- 1 avocado (half thinly sliced, half cut into cubes)
- 1 small carrot (shredded)
- 2 radishes (shredded)
- ½ tsp Lee Kum Kee Pure Sesame Oil
- A pinch of sea salt
- Roasted buckwheat (for garnish)
- Fresh red perilla leaves (for garnish)
- Cooked short-grain or brown rice for two (seasoned with 1tsp of sesame oil and a pinch of sea salt)
- Dressing:
- ½ tbsp gochujang
- ½ tbsp light soy sauce
- ½ tbsp rice vinegar
- ½ tbsp raw sugar
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1/4 tsp grated garlic
- A pinch of sesame seeds
Method
- In a small bowl, mix the gochujang, light soy sauce, rice vinegar, raw sugar, sesame oil, garlic, and sesame seeds to make the dressing sauce. If the raw sugar does not dissolve, use the microwave for about 10 – 20 seconds.
- Marinate the shredded carrots and radishes with sesame oil and sea salt.
- Marinate the avocado cubes with the gochujang dressing.
- Divide the cooked rice among bowls and top with carrots, radishes, avocado cubes, roasted buckwheat, and red perilla leaves.
- Place an avocado rose in each bowl and drizzle with additional gochujang dressing over the avocado cubes.
- Serve at room temperature.
Product used in recipe
- Lee Kum Kee - Sesame Oil