this bowl is perfect for the frigid months of the year, as you can utilize any root vegetable and brassica available. feel free to sub the sweet potato with carrots or squash, the broccoli and brussel sprouts with other brassicas, and the noodles with any other grain. kimchi adds the perfect tang, spice, and crunch to brighten all the deeper flavour notes. for extra protein, feel free to add a poached or sous-vide egg for extra unctuousness.
Serves 4
Ingredients (Ssamjang Style Sauce)
2 tbsps. miso paste
1 tbsp. gochujang (korean chili paste) *sub with sambal oelek or sriracha
1 tbsp. sesame oil
1 tsp. maple syrup
1 tsp. sesame seeds
2 tbsps. water
Ingredients (Bowl)
1/4 cup cooking oil, like canola or avocado
2 tbsps. gf tamari
2 tbsps. sambal oelek * sub with sriracha
1 tsp. garlic powder
1 lb. broccoli, cut into small florets
1 lb. brussel sprouts, ends trimmed, cut in halves
1 large sweet potato, peeled and cut into 1-inch cubes
1 pack (8 oz./227 g) cremini mushrooms, stems removed and sliced
2 garlic cloves, minced
1 tbsp. saké or cooking wine *sub with white wine
300 g soba king 100% buckwheat noodles or gf noodles of choice
salt
1/4 cup kimchi, roughly chopped
green onions, chopped, to garnish
cilantro, chopped, to garnish
sesame seeds, to garnish
poached or sous-vide egg (optional)
Instructions
Whisk together ingredients for ssamjang sauce in a medium-sized mixing bowl. Add more water for a thinner consistency. Set aside.
Preheat oven to 425 F.
Mix together oil, gf tamari, sambal oelek, and garlic powder in a large mixing bowl. Add broccoli, brussel sprouts, and sweet potato and toss until well combined.
Line a baking sheet or 2 (depending on the size) with parchment paper and lay out vegetables, making sure to not overcrowd. Roast for 10-15 minutes.
Meanwhile, in a large skillet or wok, heat enough oil on medium-high heat to coat the bottom of the pan. Once hot, add mushrooms and toss frequently until charred, about 3 minutes. Add garlic and toss until just cooked through, another minute or so. Deglaze with cooking wine and let it evaporate completely. Turn off heat and set aside.
Bring a medium-large pot of salted water to a boil. Cook soba noodles for 5-6 minutes, until cooked through and al dente.
In serving bowls, assemble noodles, mushrooms, roasted vegetables, and kimchi. Top with herbs and sesame seeds. Serve with ssamjang sauce.