Korean Rice Bowl

You guys, I have been so sick! And it's not the kind of sick where you're spectacularly miserable and in bed for days and people bring you soup. The kind where you're fighting a sore throat, and then a cough, and then a sinus infection, all while you're wrapped in a haze of exhaustion, but not really sick enough to stop going about your daily life.

So I haven't been in the mood for updating, but I wanted to break the silence with a dish that is guaranteed to knock any nasty bugs right out of your nervous system. Ginger and garlic are fantastic for fighting colds and anything spicy will clear those sinuses right up. This is delicious, good-for-you, comfort food to soothe your soul.

(See? I didn't even make the Seoul/soul joke. I am the very picture of restraint.)


Korean Rice Bowl adapted from Veggie Num Num


¼ cup dried shiitake mushrooms
250g (9 oz) tempeh
1 brown onion
2 garlic cloves
5cm piece fresh ginger root
1/3 cup soy sauce
2 tsp brown sugar
1 tbs sesame oil
1½ cup sushi rice (I used Uncle Ben's 90-second microwave basmati rice. It was delicious!)
1 red bell pepper, diced
1 cucumber, diced

Chilli Sauce

2 tbs tomato paste
2 tsp chili paste - I used Sambal Olek
½ tsp sesame oil
to serve

4 eggs, poached or fried (omit if vegan)
toasted sesame seeds


Place the shiitake mushrooms in a heat resistant bowl and cover with hot water. Allow to stand for 5-10 minutes until mushrooms are tender, strain.

Halve the onion and then slice thinly, breaking the segments apart, mince the garlic and ginger. Slice the tempeh thinly. Combine shiitake mushrooms, onion, garlic, ginger and tempeh in a large flat dish, pour over the soy sauce, sesame oil and sprinkle with the sugar. Toss the ingredients until well combined and set aside, refrigerated for at least 30 minutes. My tempeh soaked up all the sauce. I might double the sauce next time to go on the rice.

To make the sauce combine all the ingredients in a bowl, adding about 3 tablespoon of water, or thin to the consistency you prefer.

Prepare the sushi rice to packet instructions, keep warm and set aside.

Heat a good heavy-based frypan over a medium-high heat. Add the marinated tempeh mixture and fry for 5-10 minutes allowing the tempeh to slightly blacken and crisp. Remove from the heat, place on a warm plate and cover with foil to keep warm.


To assemble the Korean rice bowl, dish out the prepared rice in four separate bowls, top with tempeh mixture, then cucumber and red pepper, finish off with one egg (if using) a good drizzle of the chilli sauce and sprinkle with toasted sesame seeds.

Oatmeal Pancakes

There are a lot of reasons to use whole grains, but for some crazy reason, the first thing anyone mentions are how good they are for you. What about how yummy whole grains are? There are some areas where white breads are more appropriate -- grilled cheese, for instance -- and white flour is almost always the better choice in cakes or lighter baked goods. But thick, hearty, nutty, chewy breads with the depth of flavor that whole grains offer can stand up to big, bold sandwiches. And, in this case, elevates pancakes from being spongy, lifeless, forgettable vehicles for syrup and butter to warm, nutty, tasty little cakes that you could happily eat plain. (Not that I did. Those babies got the syrup, butter, and bacon treatment.)

One of my very favorite recipes for pancakes are the Four Grain Flapjacks from Joy of Cooking. I didn't have any honey on hand yesterday morning, so I adapted a recipe from Allrecipes. I adapted it so far, though, that I'm just going to call it my own.

Oatmeal Pancakes

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup quick cooking oats
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1-1/2 cups buttermilk (you can sub regular milk)
2 teaspoons vanilla extract
1/4 cup vegetable oil
2 eggs

In a medium-sized bowl, whisk dry ingredients together. Set aside.

In a small bowl, whisk wet ingredients together.

With a rubber spatula or wooden spoon, mix wet ingredients into dry ingredients, being careful not to overmix.

Heat a griddle, electric skillet, or nonstick pan over medium-high heat. Spray with cooking spray (butter offers more flavor, but I find that cooking spray makes it easier to flip the pancakes and reduces the risk of burning). Pour the batter in scant 1/3 cup-fuls onto the hot pan. Flip pancakes when bubbles cover the surface of the pancake.