New recipe! Kimchi Fried Rice with Ssamjang Tofu 😋 I’ll share the ssamjang sauce recipe below for those of you guys who want it 👇🏼 anyone else here love Korean food?
I made this bowl that’s inspired by my love for Korean food and the amazing kimchi fried rice recipe I tried from @cheaplazyvegan’s ‘Everyday Asian Recipes’ eBook from the Vegan Bundle.
You can still get the Vegan Bundle, which contains 90 vegan eBooks, for only $50USD (valued at a total of $1926 if purchased individually) until February 7th, HST so a little less than 3 DAYS LEFT TO GET IT!
You can get it at the link in my bio or at bit.ly/bundle-for-trees 🌳 This is an affiliate link and I receive a small commission + I plant 2 trees with @onetreeplanted for every sale made using my link so I’d appreciate if you use my link since this also helps support what I do as the author of one of the eBooks in the bundle.
Rose’s eBook is filled with so much delicious Korean recipes from kimbap, a bulgogi burger, to jajangmyeon or korean black bean noodles, and kimchi jjigae! There’s lots of other Asian recipes too like Japanese Omurice and Thai Drunken Noodles!
Here’s the recipe for the sauce:
Makes 1/2 cup
1/4 cup korean soybean paste (doenjang)
2 tbsp korean chili paste (gochujang)
2 tbsp sesame oil
2 tbsp room temp. water
2 tbsp maple syrup
2 tsp toasted sesame seeds
1/4 red onion, roughly chopped
Place everything in a food processor and process until smooth. Feel free to add more water depending on your desired consistency.Place in an air-tight container until ready to use. Can be refrigerated for up to 2 weeks.
You can find the full recipe and steps for the kimchi fried rice, tofu, and ssamjang sauce over at 👉🏼http://thefoodietakesflight.com/post/kimchi-fried-rice-and-ssamjang-tofu
Happy Wednesday, everyone!