Korean-Style Rice Bowl

Name: Korean-Style Rice Bowl
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp. yellow miso; 1 tbsp. tomato paste; 1 tsp. chile-garlic paste; salt; 1/4 lb. firm tofu; 1 1/2 tbsp. vegetable oil; 2 large eggs; 1/4 lb. snow peas; 1 carrot; 1 large scallion; 1/2 c. bean sprouts; 1 1/2 c. sushi rice; 2 c. water; 2 tbsp. Toasted sesame seeds; Seasoned or plain nori (Japanese seaweed)

Published: Sep 3, 2008

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Yields:

Total Time:

35 mins

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Recipe By: Grace Parisi

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Ingredients

2 Tbsp. yellow miso
1 Tbsp. tomato paste
1 tsp. chile-garlic paste
salt
1/4 lb. firm tofu
1 1/2 Tbsp. vegetable oil
2 large eggs
1/4 lb. snow peas
1 carrot
1 large scallion
1/2 cup bean sprouts
1 1/2 cups sushi rice
2 cups water
2 Tbsp. Toasted sesame seeds
Seasoned or plain nori (Japanese seaweed)

Directions

1. Step 1In a small bowl, combine the miso, tomato paste, chile-garlic paste and a pinch of salt; add the tofu and toss to coat.
2. Step 2Heat 1/2 tablespoon of the oil in a 10-inch cast-iron skillet. Crack the eggs into the skillet and cook over high heat until the whites are lightly browned around the edges and the yolks are barely set, 1 to 2 minutes. Transfer the eggs to a plate.
3. Step 3Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the snow peas, carrot and scallion, season with salt and stir-fry over high heat until crisp-tender, 2 to 3 minutes. Add the bean sprouts and cook for 30 seconds. Transfer the vegetables to a bowl, cover and keep warm.
4. Step 4Add the rice and water to the skillet along with a generous pinch of salt and bring to a boil. Cover with foil and a tight-fitting lid and simmer over low heat until tender, about 15 minutes. Spoon the tofu and sauce over the rice, cover and cook for 5 minutes longer. Stir in the vegetables and top with the eggs and sesame seeds. Mix everything together and serve with seasoned nori and chile-garlic paste.