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Korean Bowl with Gochujang Tempeh and Bok Choy

Name: Korean Bowl with Gochujang Tempeh and Bok Choy
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 portions
Cuisine: coreenne
Ingredients: 200 g Tempeh; 200 g Bok choy; 2 piece Carrots; 2 piece Eggs; 2 tbsp Gochujang paste; 1 tbsp Sesame oil

A reimagined bibimbap without rice featuring spicy gochujang tempeh, sautéed bok choy, shredded carrots and a soft-boiled egg. Spicy and comforting.

22 min2 servings385 kcalDifficulty: Easy

Ingredients

200 g Tempeh
200 g Bok choy
2 piece Carrots
2 piece Eggs
2 tbsp Gochujang paste
1 tbsp Sesame oil

Instructions

Step 1
Crumble tempeh, shred carrots, cut bok choy in half lengthwise. Bring a pot of water to boil for the eggs.
Step 2
Place eggs in boiling water for 6 minutes for soft-boiled eggs, then cool in cold water.
Step 3
Heat sesame oil in a pan, sauté tempeh for 4 minutes. Add gochujang and stir for 1 minute.
Step 4
In the same pan, sauté bok choy for 2 minutes. Arrange in two bowls with shredded carrots, tempeh and soft-boiled eggs cut in half.

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