This is an amazing dish – I strongly urge you to track down some Gochu Jang (Korean chilli paste) and make this! Sticky rice topped with crisp sautéed vegetables and a delicious hot sauce. You arrange it like so, then mix it all up with your spoon and dig in!
Serves 5 and takes about an hour all up
500g (about 2 2/3 cups) sushi rice
400g (14 oz) firm tofu, well drained
1 red sweet bell pepper
1 yellow sweet bell pepper
100g (3 1/2 oz) snowpeas
1 large carrot
1 small (227g / 8 oz) can bamboo shoots, drained
3 spring onions (scallions), white and green parts
peanut or sunflower oil for sautéing
1 sheet nori (seaweed)
2 – 3 tbsp Gochu Jang (according to taste – it’s quite spicy)
1 tsp soy sauce
1 tsp rice vinegar
1 tsp sugar
1/2 tsp sesame oil
1 clove garlic, crushed
1 tsp sesame seeds
Julienne the tofu and all the vegetables and lightly sauté in a little oil, one at a time. They should be just cooked and still crisp. I arranged mine in separate piles on a parchment-lined baking sheet as I sautéed them, and kept them warm in an oven heated to 120°C (250°F) while I finished getting everything ready.
Use a pair of kitchen shears to cut the sheet of nori into thin strips. Set aside.
Mix all the ingredients for the sauce together in a small bowl.
Steam or boil the rice as per the directions on the pack.
Divide the rice between the bowls and arrange the tofu, vegetables and nori strips on top as in the photo.
Serve the sauce separately so people can help themselves to taste.
Put a teaspoon or two of sauce on top, mix it all together with your spoon and dig in!