Korean Rice Bowls

Servings: 2

Ingredients

2 tsp. sesame oil

4 cups chopped kale

1/2 English cucumber, thinly sliced 

1 cup prepared Kimchi

1 (6 oz) package Trader Joe’s Baked tofu, diced 

1 cup prepared Brown rice 

Optional garnishes: Thinly sliced green onion, sesame seeds, micro-greens, bean sprouts, fried eggs, sriracha, soy sauce, Gochujang sauce 

  1. Heat sesame oil in a large skillet over medium heat. Add the kale, and cook until soft, about 5-6 minutes. Season with salt and pepper, remove from heat, and set aside. 

  2. To assemble the bowls, place about 1/2 of a cup of brown rice in a bowl, and top with equal parts sautéed kale, sliced cucumber, kimchi, and baked tofu. Garnish with optional toppings as desired  

Ben Mastracco