Breakfast · Korean · 10 min
Seitan and Kimchi Bokkeum-Bap with Scallion Aromatics
- Calories
- 373
- Protein
- 23g
- Carbs
- 46g
- Fat
- 12g
Ingredients
- 105.1 g seitan
- 67.3 g short-grain white rice
- 110 g napa cabbage kimchi
- 30 g scallion
- 9.5 g sesame oil
- 1 tsp soy sauce
Method
- 01Heat a heavy-bottomed pan or well-seasoned wok over medium-high heat. Add half of the sesame oil.
- 02Once oil is shimmering, add most of the chopped scallions (reserving a small amount for garnish) and sauté for 30 seconds until fragrant.
- 03Add seitan chunks and sear until they develop a light golden-brown crust, about 2-3 minutes.
- 04Push seitan to the side, add chopped kimchi, and stir-fry for 3-4 minutes until kimchi softens and caramelizes slightly.
- 05Fold in cooked short-grain white rice and soy sauce, breaking up any clumps with a spatula. Toss vigorously with seitan and kimchi until grains are evenly coated and heated through, about 2 minutes.
- 06Remove from heat, drizzle with remaining sesame oil, garnish with reserved fresh scallion greens, and serve warm.
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