Thursday, August 6, 2015

Korean Wild Rice and Quinoa Bowl

Lunch is a double edged sword. I'm reading a book about a Korean girl in Flushing and concocting lunch to go with it. The book is a satisfying easy read, full of identifiable immigrant ideals, brimming with many a veiled reference to Jane Eyre.

Korea resurfaces in my rice bowl. Gochuchang paste makes this spicy, briny, sour dressing. An amalgam of wild rice and red quinoa constitutes the base. An artful arrangement of sliced cucumber, kimchi, cheery tomatoes and avocado is generously drizzled with dressing and off to the table it goes. 

Serves 2

2 cups cooked Wild Rice
1 1/2 cups cooked Quinoa
1/2 an English Cucumber
1 cup Cherry Tomatoes 
1/2-3/4 cup store bought Kimchi
1 Avocado 
2 Eggs
1 teaspoon Olive oil
2-3 teaspoons Gochuchang paste
1 teaspoon toasted Sesame seeds
1 teaspoon Red Wine Vinegar
1/2 teaspoon Sugar
1/2 teaspoon Kosher Salt
2-3 teaspoons Water
1 teaspoon toasted Sesame Oil 
1 tablespoon Olive Oil

Whisk gochuchang pate, sesame seeds, vinegar, sugar, salt, water, sesame and olive oil in a bowl. 

Heat 1 teaspoon olive oil in a pan and fry the eggs sunny side up. 

Assemble ingredients in a bowl. Divide rice, quinoa, cucumber, tomatoes, kimchi and avocado portions in half. Start with a cup of wild rice.

Top rice with quinoa.

Arrange kimchi over quinoa.

Cut avocado, remove pit and slice each half. Fan slices next to kimchi. 

Thinly slice cucumber and fan out over quinoa.

Slice cherry tomatoes and pile them next to cucumber.

Top each bowl with a fried egg.

Drizzle dressing generously before serving.


Feel free to replace wild rice with brown or white rice. 

Assembly is a snap. I have cooked rice and quinoa hanging out in the fridge. Toppings are within arms reach. I reach in, cut the egg and let yolk and dressing blend. A few vigorous turns of my fork lets the dressing bleed into rice and homogenous mix. Like the delightful Re Jane, both book and bowl trip over my tongue deliciously.