Korean Kimchi and Mushroom Rice Bowls
This delicious veggie dish makes for a great post-run refuel, with a combination of carbohydrates and protein to aid recovery. You can use leftover cooked meat or fish in this rice bowl, if you like. Similarly you can add extra veggies to increase fibre, carbs and even protein, by throwing in some broccoli, soy beans or peas.
- Rapeseed or vegetable oil, for frying
- 150 g mushrooms I use einkorn mushrooms
- 2 garlic cloves minced
- 4 spring onions, keep white and green parts separate sliced finely
- 2 heaped tbsp kimchi
- 2 tbsp kimchi juice
- 250 g pack of cooked rice brown or white
- 1-2 tsp gocujang (dependent on how spicey you like it)
- 1 tsp ginger paste or thumb sized piece of fresh ginger grated
- 2 organic eggs
- sesame seeds
- soy sauce or tamari
- toasted sesame oil
- Drizzle the base of a medium sized frying pan with oil and set the heat to medium-high. Add the mushrooms and a pinch of salt and fry for around 4-5 minutes until the mushrooms have softened and starting to take on some colour. Turn the heat down to medium and add the garlic and the white part of the spring onion. Fry for a minute or two, stirring everything with a wooden spoon.
- Add the kimchi, along with the juice (there should be some juice in the jar – if not, add a splash of water instead), the rice, gochujang and ginger. Stir everything well and cook for around 5 minutes.
- Meanwhile, heat some oil in a separate frying pan and crack two eggs in. Fry on a medium heat for around 3-4 minutes or until the whites have set. Season the yolks.
- Divide the rice mixture into two bowls and top with a fried egg each. Sprinkle over some sesame seeds and the sliced green spring onion. Drizzle each bowl with soy sauce and sesame oil to taste and eat up straight away.
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