- Cooked long grain rice
- Pickled cucumber
- Pan fried tofu, seasoned with salt and pepper
- Sliced carrots
- Pickled red cabbage
- Sliced green onions
- Fried egg (exclude for vegan prep)
- Sesame oil
- Sesame seeds
- Light soy
- Brown sugar
- Chili flakes
- Garlic, pressed
- Mix ingredients for sauce to taste
- Pickled cabbage - Mix red cabbage with vinager, sugar and water. Let set overnight.
- Pickle cucumber - Mix sliced cucumber with rice vinegar, gonchujang paste, sugar and white pepper. Let set 30 minutes.
- Plate ingredients in a bowl. Top with sauce. Serve.