Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce
- 1 cup of brown rice uncooked
- 3 cups broccoli florets
- 1 red pepper cut in medium-sized strips
- 1 Vidalia onion or yellow onion cut in medium-sized strips
- Olive oil
- 3 green onions chopped
Gochujang Sauce Ingredients:
- 4 T Gochujang paste
- 1 T reduced sodium soy sauce
- ½ cup rice wine vinegar
- 1 T honey
- 2 T chopped green onions
- 1 clove garlic chopped
Begin with rice:
Cook brown rice according to package directions (the brand I used took ½ hour).
Prepare Gochujang Sauce:
In a mixing bowl, whisk together paste, soy sauce, vinegar, and honey.
Then add garlic and green onions.
Prepare peppers and onions:
With about 1 T olive oil, in sauté pan over medium high heat, sauté peppers and onions for 5 minutes, then reduce to low to keep warm until ready to use
In a medium sauce pan/pot – fill up to an inch of water and bring to boil.
Place broccoli in a steamer basket and place on top of the pan and cover, steam for 7 minutes. Note – steamer basket should be above the water, not submerged in water.
Assemble / Serve:
When everything finishes – assemble / portion into bowls, placing rice on the bottom, and broccoli and pepper/onion mix on top.
Drizzle sauce over top and / or serve sauce on the side.
This makes 2 big servings or 4 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for a marinade or use it as a dip for dumplings or other veggies (or meat). The sauce is very spicy, but tasty!