By Isabel McFarland
While many people might find it challenging to transition to vegetarianism, it can be easier with a little bit of help. I have been a vegetarian since February 2020, so my first recommendation for this issue is great for vegetarians. One of my favorite delicious, local, vegetarian meals is the Korean Rice Bowl from the Local Fry. This bowl includes white rice, pickled onions, cucumber kimchi, sunny side up egg, toasted sesame seeds, scallions, and nori. Not to mention, an additional choice of protein (which in my case would be tofu) tops the meal off. This bowl is served with a side of gochujang sauce, a traditional spicy Korean sauce. I would most definitely rate this bowl a 10/10.
Starting strong, I believe the rice serves as a lovely base to the bowl. In addition, I find that the scallions, cucumbers, pickles, and tofu each add their flavor, depth, and crunch to the rice. Tofu can be very easy to butcher when cooking. However, the tender interior with a crispy exterior is divine—the egg pairs nicely with the tofu as a second source of protein. Lastly, the nori and sesame seeds top off the bowl well, adding a subtle but necessary flavor.
Recreating this recipe was super fun because I started everything from scratch. I began by slicing a red onion and pickling it in a mason jar the night before. Then, when I was ready to prepare the meal, I began to clean and cook the rice in my rice cooker. As the rice cooked, I cubed some tofu then tossed it in cornstarch. Next, I mixed up some sauces in a pan to create the coating for the tofu to fry in and fried an egg in a separate pan. Then, after placing it all in a bowl together, I sprinkled scallions and sesame seeds on top. While this bowl was delicious, I would recommend frying the tofu and egg longer to be crispier. I hope you all enjoy this recipe, whether from the Local Fry or homemade!
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