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 1/2 tablespoons tamari or soy sauce, low-sodium
• 1 tablespoon rice vinegar
• 1/2 tablespoon maple syrup
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, minced fresh
• 3/4 cups millet, cooked as directed
• 120 grams broccolini, trimmed
• 50 grams daikon radish, julienned
• 1 tablespoon rice vinegar, for pickling
• 1/4 teaspoon sea salt, for pickling
• 1 tablespoon coconut oil, for cooking
• 1 medium shallots, thinly sliced
• 1 tablespoon sesame seeds, toasted white and black mix
• 1 stalk scallions, chopped for garnish
• 1/4 cup water, for glaze

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.