Having been watching a bunch of Korean shows recently, I’ve noticed a theme in some of delicious looking spreads of a variety of dishes, then you tuck into a bit of each to load your bowl.

I’m still working on more components to balance everything, but this is things so far (with a photo of the leftovers, because I was too busy eating the initial meal).

Serves 3

• Grilled Broccoli (start around 1.5h early)
• Sticky Rice (around 1h, plus pre-soaking overnight)
• Air-fried Tofu (around 40minutes, including 15mins cooking time)
• Vegetable pancakes (around 30-40 minutes)
• A Fricken burger (fake chicken crumbed burger) (15 mins cooking time from frozen)

Grilled Broccoli Ingredients:

• 1/4 cup extra virgin olive oil
• 1 Tbs lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 head of broccoli, cut up into bite sized florets.

Grilled Broccoli Method:

1. Mix together all the ingredients apart from the broccoli
2. Add the broccoli florets into the bowl, and toss through the marinade to coat all pieces as much as possible.
3. Leave to marinade for about an hour, stirring through occasionally.
4. Grill for around 10 minutes, until slightly browned on some edges.

Sticky Rice Ingredients:

• 1 1/2 cups of short grain rice, pre-soaked overnight.
• 1 Tbs toasted sesame oil
• 1/4 tsp salt

Stick Rice Method

1. After pre-soaking overnight, drain and rinse the rice
2. Cook in the rice cooker until done (around 40 minutes with ‘fuzzy logic’)
3. Add the oil and salt, and stir through with the rice spoon.
4. Allow to keep warm in the cooker while serving.

Vegetable Pancakes Ingredients:

• 2/3 cup white flour
• 2/3 cup plant based milk
• 1 tsp baking powder
• 1 tsp onion powder
• 1/4 tsp salt
• 1 carrot, sliced into ribbons with a peeler
• 1 courgette/zucchini, sliced into ribbons with a peeler
• Coconut oil for frying

Vegetable Pancakes Method:

1. Whisk together the flour, milk, baking powder, onion powder, and salt.
2. Add in the carrot and courgette/zucchini ribbons, and stir through.
3. Spoon out around 1/4 or 1/3 of the mix into a medium hot pan.
4. Fry in a little coconut oil on each side for a few minutes, until cooked.
5. You can also cut them into smaller pieces with a fish-slice, for easier cooking and serving.

Notes:

The air-fried tofu component needs a little more work, to harmonise more with the variety in this total dish.

Something like kimchee and/or a ramen could also be good to add.