Optional 3 cloves garlic, chopped 1 cup thinly
sliced cabbage kimchi, available in Asian markets 3 cups cooked, day old jasmine rice * 1 tablespoon soy sauce 2 scallions, chopped.
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly
sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom,
sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup
kimchi, store - bought or homemade (spicy fermented
cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
• 3 cups, heaping, finely shredded green
cabbage • 1/4 cup mayonnaise • 1 tablespoon honey • 1 tablespoon rice vinegar • 1 cup
sliced kimchi (you can purchase this fermented and spicy
cabbage in Korean markets, or specialty Asian markets in the refrigerated section)