Healthy Vegetable Rice Bowl (One Pot Meal)

Steps

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1. 1
   Rinse 2 cups of short grain rice under water, gently scrubbing each time, repeating 3 times until the water runs clear. Drain well but keep the rice moist.
   ▶ ≈0:41
2. 2
   Place the washed rice in your cooking pot and add 1.5 cups water. Flatten the rice surface and soak for at least 30 minutes.
   ▶ ≈1:28
3. 3
   Prepare all vegetables: remove tough stems from kale (about 2-3 ounces), cut 8 ounces of radish into thin matchsticks, clean and slice 2 king oyster mushrooms, and wash 8 ounces of soybean sprouts, discarding any spoiled beans.
   ▶ ≈1:43
4. 4
   Make the seasoning sauce by combining 1/4 cup soy sauce, 2 teaspoons Korean chili flakes, 1 teaspoon sweetener (or sugar), 1 minced garlic clove, 3 chopped green onions, 1 tablespoon sesame oil, and sesame seeds. Mix well.
   ▶ ≈6:46
5. 5
   After the rice has soaked for 30 minutes, add all the prepared vegetables and mushrooms on top of the rice in the pot. Cook over medium heat for 7 minutes.
   ▶ ≈6:58
6. 6
   After 7 minutes, gently turn over the rice and vegetable mixture, add 1/4 cup water along the edge of the pot, reduce heat to low, and cook another 7 minutes.
   ▶ ≈9:05
7. 7
   Turn off the heat. Check that the rice is well-cooked and vegetables are tender; the radish should appear translucent.
   ▶ ≈9:56
8. 8
   Optional: top with a cooked egg, additional sesame oil, the seasoning sauce, and gochujang if desired. Gently mix everything together.
   ▶ ≈10:35