Korean Dak Juk (Chicken Porridge)
Korean Dak Juk (Chicken Porridge) is a gluten free, dairy free, and ketogenic main course. This
Korean Quinoa Bowl
Ingredients
- 3 tablespoons vegetable oil, plus more for cooking eggs
- 1/2 pound shiitake mushrooms, stems removed, caps sliced
- Sea salt and freshly ground black pepper
- 1 pound bean sprouts
- Juice of 2 limes
- 4 teaspoons sesame oil
- 2 cups cooked red quinoa (season with salt, cook in a rice cooker in a ratio of 2 water to 1 red quinoa, and refrigerate)
- 1 pack toasted nori sheets
- 1 head organic baby lettuce, picked, washed and dried
- 2 tablespoons toasted white sesame seeds
- 1 cup kimchi, sliced
- 4 ounces soft tofu
- 4 large eggs
- 1 bunch green onions, thinly sliced, for garnish
- Leaves from 1/2 bunch cilantro, for garnish
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