No Meat, No Problem: This Veggie Tempura Bowl Slaps
You know that saying in Korea, “Even if you fry a shoe, it’ll taste good”?
Well, as someone who genuinely enjoys veggies, that’s when it hit me—what if I made a veggie tendon just for all the plant-based foodies out there?
So, I looked around my kitchen, grabbed every veggie I had on hand.
🍽️ Ingredients
- Rice
- Vinegar
- Sugar
- Salt
- Assorted vegetables (I used enoki mushrooms, seaweed, zucchini, perilla leaves, and dried seaweed)
- Korean pancake mix (plain flour or any fried mix are fine)
- Tsuyu sauce (optional)
How to Make It
-
First, season your warm rice with a simple sushi rice-style mix (vinegar, sugar, salt). I eyeballed the ratio, but go light and adjust to taste!
Detailed instruction will be in Sushi Rice Recipe -
In a bowl, mix the pancake mix with ice cold water to make a light, runny batter. Cold water = crispy tempura.
- Prep your veggies—slice them up and give them a thin coat of batter. Don’t overdo it; we want light and crispy.
- Heat your oil and fry the veggies until golden and crunchy. You’ll know they’re ready when they’re all puffed and crisp!
5.Scoop your seasoned rice into a bowl and pile those hot, crispy veggie fritters on top. Add Tsuyu sauce on the top of the rice if you want!
Miso soup on the side will make it even better!
I’ll be honest—I’ve never been a huge fan of tendon. But this one? With the light veggie tempura and perfectly seasoned rice? Surprisingly not too heavy, and soooo satisfying.
Whether you’re vegetarian, veggie-curious, or just love fried things (no judgment), this one’s worth trying!