Korean Inspired Sesame Oats Bowl Recipe

Korean cuisine · 290 calories

Korean Inspired Sesame Oats Bowl recipe

About this recipe

Start your day with this delicious Korean-Inspired Sesame Oats Bowl, a flavorful combination of hearty masala oats, protein-rich soy mince, and fresh vegetables. This breakfast is perfect for those seeking a high-protein, diabetic-friendly option that balances taste and nutrition beautifully. The sesame oil and soy sauce introduce authentic Korean flavors, while the radish kimchi adds a tangy edge. With a preparation time of just 35 minutes, this meal is ideal for busy mornings. Serve warm for a comforting breakfast that fuels your body and satisfies your taste buds.

Ingredients

  • - Saffola Classic Masala Oats
  • 400G Holland & Barrett Vegan Soy Protein Mince
  • 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 1 Piece Cucumber 1Pc
  • 100 Ml X 2 Fundodai Soy Sauce Set, 100Ml X 2
  • 500 Ml Pure Korean Sesame Oil, 500Ml
  • 65G Natoora Root Ginger
  • 100G Radish Kimchi, 100G
  • 50G The Garlic Farm Black Garlic Cloves
  • - Biona Capers In Olive Oil
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Heat olive oil in a pan and sauté the black garlic cloves until fragrant.
  2. 2. Grate the ginger and add it to the pan, cooking for 30 seconds to release its aroma.
  3. 3. Pour water into the pan and bring it to a gentle boil.
  4. 4. Stir in the masala oats and cook for 5 minutes until they thicken.
  5. 5. While the oats cook, dice the chow chow vegetable, cucumber, and daikon radish.
  6. 6. In a separate pan, heat sesame oil and lightly sauté the soy protein mince for 3 minutes.
  7. 7. Add soy sauce to the mince and toss well to absorb the flavors.
  8. 8. Once the oats are cooked, transfer them to serving bowls.
  9. 9. Layer the sautéed soy protein mince on top of the oats.
  10. 10. Arrange the diced chow chow, cucumber, and daikon radish around the bowl.
  11. 11. Garnish with radish kimchi for a tangy kick and sprinkle with black pepper.
  12. 12. Serve the bowls warm and enjoy immediately.