Vegetarian Korean salad that will make your taste buds explode!

Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

Salad Ingredients:

• Mixed salad greens
• Brown rice, about 2 c. cooked
• Crispy baked tofu
• Korean Marinade and Sauce (See below)
• Fried Eggs (1-2 per person with salt and pepper)
• Cucumber and carrot salad (See below)
• Spicy Gochujang Sauce (See below)

Korean Marinade and Sauce:

• 1 1/2 c. soy sauce
• 3/4 c. sugar
• 1/4 c. sesame oil
• 2 TBSP garlic, minced
• 2 TBSP ginger, minced or ginger paste
• 1 tsp. crushed red pepper
• 2 TBSP sesame seeds (optional)
• 3 green onions, chopped (optional)

Cucumber and Carrot Salad:

• 1/4 c. rice vinegar
• 3 TBSP honey
• 1/4 tsp. crushed red pepper
• 1 tsp. sesame seeds
• 1 c. thinly sliced cucumbers
• 1 c. shredded carrots

Spicy Gochujang Sauce:

• 3 TBSP soy sauce
• 1 TBSP sesame oil
• 1 tsp. rice vinegar
• 4 TBSP gochujang paste
• 2 TBSP brown sugar
• 1 clove garlic, minced
• 1 green onion, chopped (optional)
• 2 tsp. sesame seeds (optional)

Directions:

1. Rice: Cook brown rice according to package.
2. Korean Marinade and Sauce: In a medium bowl, whisk ingredients together until sugar is dissolved. Refrigerate until ready to use.
3. Prepare the Crispy Baked Tofu: Toss crispy baked tofu with Korean Marinade and Sauce.
4. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
5. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
6. Fry eggs.
7. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.