KOREAN PRAWN VEGETABLE BOWL

Ingredients

• 1 tbsp Olive oil
• 250g Mushrooms, halved
• 1 Onion, halved
• 3 Garlic cloves, crushed
• 1-inch Piece of ginger, grated
• 50g Gochujang (or miso paste)
• 60ml Mirin (or rice wine)
• 2 tbsp Soy sauce
• 1 litre Vegetable stock
• 4 Eggs
• 2 Carrots, peeled and cut into strips
• 1 Bunch pak choi, quartered lengthways
• 400g Cooked king prawns

TO SERVE

• 400g Cauliflower rice
• 4 tbsp Kimchi
• 1 tbsp Sesame oil

Method

1. Heat the olive oil in a saucepan over medium heat and fry the onion and mushrooms until soft. Add the garlic and ginger, cook for 1 minute before adding in the gochujang and mirin.
2. Pour the vegetable stock into the saucepan and bring to a boil. Reduce the temperature and simmer for 5-10 minutes to make a broth.
3. Meanwhile, place the eggs into a medium saucepan and cover with cold water. Place saucepan over a medium heat and simmer for 4 minutes for soft-boiled eggs. Transfer to a bowl of iced water to cool. Deshell, halve and set aside.
4. Add the carrots and pak choi to the broth and simmer for 2-3 minutes before stirring in the king prawns.
5. Heat the cauliflower rice and spoon into warm bowls. Ladle in the vegetable and prawn broth. Top each bowl with a soft-boiled egg and a spoonful of kimchi.

TO SERVE

drizzle with sesame oil.