Seoul Bowl

Name: Seoul Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Korean
Ingredients: 2 cups cooked rice- short grain brown is my preference; 1 batch Korean Baked Tempeh ( meat-eaters see notes); 1 cup steamed, grated or match stick carrots ( or keep fresh); 2 handfuls steamed spinach (or keep fresh); 2 ounces steamed shiitake mushrooms; 1 turkish cucumber, cut into thin disks; generous pinch salt and splash rice wine vinegar; ⅛ cup thinly sliced red onion (optional); ½ cup fresh kimchi; Garnishes – scallions, cilantro, chili paste, sesame seeds, soft boiled eggs; 1 ½-2 tablespoons korean chili paste (Gochujang) – or use chili garlic paste or sriracha sauce; 1 tablespoons sesame oil; 3 tablespoons maple syrup or brown sugar; 1 ½ tablespoons soy sauce or GF alternative; 1 teaspoon rice wine vinegar; 1 tablespoon soy sauce or GF alternative,; 1 tablespoon sriracha, or Gochujang; 1 tablespoon sesame oil; 1 tablespoon maple syrup