Dak Bokkeum and Spinach over rice (Korean Stewed Vegetables and Spinach)

  • 1/3 cup gochujang (Korean chile sauce)
  • 1/4 cup (1/2-inch) slices green onion bottoms
  • 2 1/2 tablespoons lower-sodium soy sauce
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced peeled ginger
  • 2 tablespoons dark sesame oil
  • 1 tablespoon brown sugar
  • 3/4 teaspoon crushed red pepper
  • 8 oz whole baby button mushrooms
  • 8 oz sliced stir-fry mix of fresh mushrooms (if your grocery doesn’t have this pre-packaged, do a mix of shiitake, oyster, button and Portobello)
  • 1/2 of 1 fresh red bell julienned
  • 1/2 of 1 fresh yellow bell Julienned
  • 1 1/2 cups uncooked brown rice
  • 3 cups water
  • 1/3 cup water
  • 3/4 cup (1 1/2-inch) slices green onion tops
  • 1 (5-ounce) bag fresh baby spinach
  • 1 tablespoon toasted sesame seeds

Preparation

  1. Combine the first 12 ingredients in a large bowl. Stir in all mushrooms, green onion bottoms and bell peppers. Cover and marinate 30 minutes.
  2. Bring 3 cups of water to a boil over high heat. Add rice, Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.
  3. While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add marinated vegetable mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve over rice!  YUM!!!

5 responses to “Dak Bokkeum and Spinach over rice (Korean Stewed Vegetables and Spinach)

  1. Pingback: Dak Bokkeum and Spinach over rice (Korean Stewed Vegetables and Spinach) | Plant Based Diet Adventures

  2. Boy, does that sound good! 🙂

  3. petit4chocolatier

    Wow, another great recipe. Excellent ingredients!

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