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Ingredients
For the purple rice:
- 1 cup uncooked medium grain rice
- 1/2 tablespoon uncooked black rice
- 1 cup water
For the chili garlic oil:
- 1 cup chili flakes
- 1/2 cup Korean chili flakes
- 2 1/2 cups neutral oil like canola or grapeseed
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoon sugar
- 2 tablespoons sesame seeds
- 2 tablespoons Salted Miyoko's European Style Cultured Vegan Butter
For the sauteed kimchi:
- 4-6 tablespoons Salted Miyoko's European Style Cultured Vegan Butter
- 2 cups Korean kimchi
- 2 tablespoons neutral oil like canola or grapeseed
- Sprinkle of sesame seeds
For the vegan egg
- 4 tablespoons Salted Miyoko's European Style Cultured Vegan Butter
- 1 cup liquid mung bean-based egg
- Pinch of sea salt
For the butter shallot rice:
- 8-12 tablespoons Salted Miyoko's European Style Cultured Vegan Butter
- 2 tablespoons finely diced shallots
- Pinch of sea salt
- Sprinkle of sesame seeds
Additional ingredients:
- 2 tablespoons teriyaki sauce
- 1/2 medium avocado
- Sliced radishes to garnish
- Chopped green onions to garnish
- Furikake to garnish
Instructions
- Before you begin, cook the white and black rice together using your preferred method (rice cooker, instant pot, or stove top).
Make the chili oil:
- Bring the oil to a boil in a saucepan at medium-high heat (the final temperature of the oil should be around 275° F).
- While the oil is heating up, add the chili flakes, granulated onion, granulated garlic, sugar, and sesame seeds into a medium to large metal or glass bowl.
- Pour the boiling oil over the dry ingredients in the bowl and let it rest until the mixture stops bubbling.
- Add in the butter, stir with a spoon, and set the mixture aside.
Saute the kimchi:
- Heat the butter in a frying pan at medium heat.
- When the butter starts bubbling, add in the kimchi and pour oil on top.
- Saute until the kimchi is tender, about 5-10 minutes.
- Transfer the sauteed kimchi into a bowl, top with sesame seeds, and set it aside.
Scramble the vegan egg:
- Heat the butter in a saucepan on low-medium heat.
- When the butter starts bubbling, in the liquid vegan egg, stirring throughout.
- Keep stirring the mixture until it starts to curdle.
- Once the mixture is light and fluffy, add a sprinkle of salt.
- Transfer the egg onto a plate and set it aside.
Prepare the shallot rice:
- Heat the butter in a frying pan low-medium heat.
- Add the shallots, cooking until the butter is melted and the shallots are semi-translucent.
- Sprinkle in a pinch of sea salt.
- Scoop the cooked rice out of your rice cooker or pot and into a big metal bowl.
- Pour the shallot butter mixture on top of the rice, mixing with a rice paddle or spoon until well combined. Add salt to taste.
Assemble the dish:
- Lay the rice into two bowls for eating.
- Drizzle 1-2 tbsp. of the chili garlic oil on top of each bowl of rice, depending on your desired spice level.
- Drizzle ½-1 tbsp. of teriyaki sauce in each bowl.
- Place ½ of the plant-based egg on top of each bowl of rice.
- Dice the avocado and place half of the amount on top of the plant-based egg in each bowl.
- Garnish with radishes, green onions, and furikake as desired. Garnish with a side of kimchi and serve. Enjoy!
Notes
This recipe was created by Chef Richard Chang for Miyoko's.
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