Description
A vibrant Korean-inspired salad bowl packed with fresh veggies, a perfectly fried egg, and a spicy Gochujang dressing. Its quick, healthy, and satisfying.
Ingredients
Units
Scale
- 0.5 cups (118 ml) Cucumber
- 4 whole Cherry Tomatoes
- 0.5 cups (118 ml) Bell Pepper
- 1 stalk Celery
- 0.5 cups (118 ml) Carrot
- 3-4 whole Walnuts
- 1 whole Egg
- 0.5 tsp Sesame Seeds
- 0.5 tbsp Gochujang Paste
- 1 tsp Sesame Oil
- 2 tbsp Water
- 1 whole clove Garlic
Instructions
- Toast the walnuts and sesame seeds in a pan over low heat, shaking occasionally until the sesame seeds begin to pop. Remove from heat.
- Cut and slice the vegetables and place them in a bowl.
- Add 1 tablespoon of oil to a medium-high heat pan and fry the egg.
- In a small bowl, whisk together gochujang paste, sesame oil, water, and minced garlic until smooth.
- To serve, top the vegetables with the fried egg, toasted walnuts, gochujang mixture, and sesame seeds.
Notes
- For a richer flavor, use toasted sesame oil instead of regular sesame oil.
- Feel free to add other vegetables like spinach, mushrooms, or zucchini.
- To make this a complete meal, add cooked protein such as grilled chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 180