Description
Korean style salad bowl with raw veggies, egg, nuts and seeds, topped with spicy Gochujang paste.
Ingredients
Scale
- ½ small Cucumber – thinly sliced with mandoline
- 4 Cherry Tomatoes – cut into quarters
- ½ Bell Pepper – cut into small cubes
- 1 stalk of Celery – thinly sliced
- ½ small Carrot – shredded
- 3–4 Walnuts – toasted in pan
- 1 Egg
- ½ teaspoon Sesame Seeds – toasted in pan
- ½ tablespoon Gochujang Paste
- 1 teaspoon Sesame Oil
- 2 tablespoon Water
- 1 clove Garlic – minced
Instructions
- Toast the walnuts and sesame seeds in a pan on low heat. Shake occasionally so the nuts don’t get burned, remove them when the sesame seeds start making popping sound.
- Meanwhile cut and slice up the veggies, place them in a bowl or salad plate.
- Add 1 tablespoon of oil into a medium high heat pan, and fry the egg.
- Mix gochujang paste, sesame oil, water and minced garlic in a small bowl, until it become a smooth paste.
- To serve, top veggies with egg, walnut, gochujang mixture and sprinkle with sesame seeds
- Category: Main
- Cuisine: Korean