INGREDIENTS
1
Garnishes - scallions
1 cup
Grated or match stick carrots
1
batch Korean baked tempeh
1/8 cup
Red onion
2 oz
Shiitake mushrooms
2 handfuls
Spinach
1
Turkish cucumber, disks thin
1 tbsp
Maple syrup
1 tbsp
Sriracha
2 cups
Rice, cooked
1 1/2 tbsp
Korean chili paste
3 tbsp
Maple syrup or brown sugar
1 tsp
Rice wine vinegar
1
generous pinch Salt and splash rice wine vinegar
2 tbsp
Sesame oil
1/2 cup
Kimchi, fresh
1 tablespoon soy sauce or GF alternative,