Ingredients
Bowl
- 5 oz brown rice
- 2 oz bean sprouts
- 3 oz shredded cabbage
- 2 oz grated carrots
- 2 oz diced cucumber
- 1.5 oz de-shelled edamame peas
- 1 oz scallion, chopped into 1/8 inch pieces
- 1 oz julienned radish
- 3.5 oz roasted chicken or pork, cut into cubes
- Simply Natural Organic Sesame Ginger Dressing (Hopscotch makes their own dressing in-house)
Gochujang Mayo
- 100 mL mayonnaise
- 25 mL Gochujang (Korean spice paste)
- 10 mL Sriracha sauce
Garnishes
- cilantro
- nori (cut into thin, long pieces)
Method
Cook the brown rice. Add the cooked brown rice to the bowl, and layer bean sprouts, cabbage, carrots, cucumber, edamame, scallions, radish and chicken or pork cubes over top. Toss with the sesame ginger dressing, to taste. Garnish with cilantro and nori. Whisk all the ingredients for the Gochujang Mayo together until there are no lumps, and then drizzle it slowly over the bowl.
