Korean-Inspired Gochujang Seitan & Millet Bowl with Crispy Shallots

Ingredients

• 150 grams seitan, cut into 1-inch cubes
• 2 tablespoons gochujang paste, Korean red chili paste
• 1.5 tablespoons tamari or soy sauce, low-sodium
• 1 tablespoon rice vinegar
• 0.5 tablespoon maple syrup
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 0.5 teaspoon ginger, minced fresh
• 0.75 cups millet, cooked as directed
• 120 grams broccolini, trimmed
• 50 grams daikon radish, julienned
• 1 tablespoon rice vinegar, for pickling
• 0.25 teaspoon sea salt, for pickling
• 1 tablespoon coconut oil, for cooking

Instructions

1. 1

   Prepare the pickled daikon: Toss julienned daikon with rice vinegar and sea salt. Set aside for 10 minutes while flavors meld.

2. 2

   Cook millet according to package directions (typically 1:3 ratio with water, 25 minutes). Fluff with fork and set aside.