Korean Steamed Mixed Vegetables with Rice & Ssamjang

layer-steamed vegetables with rice and ssamjang

Makes 4 bowls · 287 kcal per serving

Ingredients

• 200 g green beans
• 200 g napa cabbage
• 200 g carrot
• 200 g mung bean sprouts
• 30 g water
• 600 g cooked white rice
• 60 g ssamjang
• 40 g scallion

Method

1. 1. Add the water to a wide pot. Layer the green beans, Napa cabbage, carrot, and bean sprouts in that order. Add the spinach on top, if using.
2. 2. Cover and steam over medium heat until the vegetables are tender, 8 min.
3. 3. Remove the lid. If substantial liquid remains, increase the heat to high and cook until it has mostly evaporated.
4. 4. Scatter the sliced scallions over the vegetables.
5. 5. Serve with the rice and ssamjang, plus gochujang chicken or stir-fried thin-sliced beef if desired.