KOREAN BREAKFAST BOWL
Cook Time: 45 minutes
Yields: 2 servings
1/2 cup brown rice, 1 cup water, salt, 6 sheets seaweed snacks (like these) , 2-3 tsp tamari (or regular soy sauce)
Note: you can use regular dried seaweed like wakame, but you will want to cook it before adding it to the rice
half a dozen small radishes, very thinly sliced
2 TBS white vinegar, 2 TBS water, 1 TBS honey
1 small cucumber, sliced about ~ 1/4" thick
1 TBS sriracha, 1/2 tsp honey, 1/4 tsp sesame oil
2 eggs, 1-2 tsp oil
sesame seeds (optional)
First rinse your rice thoroughly to release the starches that coat the rice grains. Add your rice, water, and salt to a small pot and bring to a boil. Cover and reduce to a simmer for 40-45 minutes. When the rice has about 15 minutes left, whisk together the vinegar, water, and honey in a small bowl. Add the radishes and let them pickle for about 15 minutes. Meanwhile, whisk together the sriracha, honey, and sesame oil in a small bowl. Toss the cucumber slices in the marinade to coat and let them soak while you prepare the rest of the dish.
Cut your seaweed sheets into little pieces (I found this easier to do with scissors). When your rice is done, stir in the seaweed pieces and the tamari. Split the rice between two bowls. Strain your radishes, then split the cucumbers and radishes between the two bowls. Lastly, get a skillet over medium high heat. When your pan in hot, add oil and cook your eggs. Unless your opposed to runny yolks, I highly recommend cooking your eggs sunny side up or over easy. Top each rice and veggie bowl with an egg, then sprinkle with sesame seeds.