Egg Roll Bowl With Kimchi For A Fermented Twist
Ingredients
For the egg roll filling:
Ingredients, For the egg roll filling:
1 pound ground pork
1 head of green cabbage (about 2 pounds), finely shredded
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup soy sauce
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons ground ginger
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
For the kimchi sauce:
For the kimchi sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon gochujang (Korean pink chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
1 tablespoon sesame oil
1 tablespoon grated contemporary ginger
2 cloves garlic, minced
1 green onion, thinly sliced
1/4 cup kimchi, finely chopped
For the rice:
Ingredients, For the rice:
- 1 cup white rice
- 1 half cups water
- Pinch of salt
For the meeting:
For the meeting:
- 1 cup cooked jasmine rice
- 1/2 cup shredded cabbage
- 1/4 cup kimchi
- 2 cooked eggs, sliced thinly
- 1/4 cup avocado, sliced
- 1/4 cup sprouts
- 1 tablespoon scallions, thinly sliced
- 1 tablespoon black sesame seeds
- Sriracha, optional
Instructions
To make the egg roll filling:
Beat 6 giant eggs in a bowl, then season with salt. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat, and pour half of the eggs into the pan, swirling to coat the entire backside of the pan.
Cook the egg for 2 to 3 minutes, or until the egg is nearly set. Use a spatula to carry the sides of the egg and tilt the pan to let the uncooked egg run to the underside of the pan.
Repeat, cooking the remaining egg combination in another tablespoon vegetable oil. When cooked, remove the eggs to a plate and let cool completely before slicing into lengthy, skinny strips.
To make the kimchi sauce:
To make the kimchi sauce:
- In a small bowl, whisk together the gochujang, gochugaru, soy sauce, rice vinegar, sesame oil, and brown sugar until nicely mixed.
- Taste and regulate seasonings as desired.
- Set apart till prepared to make use of.
To make the rice:
Rinse the rice in a fine-mesh sieve for 1 minute, or till the water runs clear. Transfer the rice to a medium saucepan, add 1 cup water and half teaspoon salt, and bring to a boil. Reduce warmth to low, cover, and simmer until all the water has been absorbed, about 18 minutes (or according to package deal instructions). Remove from warmth and let stand, coated, for five minutes. Fluff with a fork and switch to a bowl.
To assemble the egg roll bowls:
Instructions, To assemble the Egg Roll Bowl Keto roll bowls:
1. Layer the elements in a bowl in the following order: rice, vegetables, meat (if using), kimchi, quinoa, egg roll.
2. Top with dressing of choice (optional).
3. Enjoy!