Hello friends —
This dish can be thrown together rather quickly and has some delicious fermented flavors that make it excellent for gut health. Gochujang is a spicy fermented red chili paste — very potent and pungent, so you only need a small amount.
Kimchi is much more popular and for good reason. Fermented veggies are so amazing and amazing for you. While it’s typically prepared with cabbage, I have to say that cucumber kimchi is really my personal favorite. NOTE: It’s important that it’s always raw since any heat kills the good bacteria that makes this food so powerful for your gut flora.
- sesame oil
- red wine vinegar
- coconut aminos
- raw kimchi
- kale (or any veggie)
- black sesame seeds (optional)
- salt & pepper
1. Rinse and prepare the rice first.
2. Medium-high pan. Add sesame oil, red wine vinegar, gochujang, garlic, coconut aminos, s&p to mushrooms. (No measurements here, just notes: be light with the red wine vinegar. With gochujang, I used maybe a teaspoon or more, but I suggest starting with 1/4 teaspoon to see how the flavors appeal to your palate and go from there).
3. When all moisture is released and evaporated from mushrooms, remove from pan.
4. Sautée the kale, or another veggie, in the same pan to pick up any remaining flavor.
5. Plate and enjoy!
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