Recipe by George Yu of Makan
Demonstrated at Ponce City Farmers Market on August 30, 2016

Ingredients

• Sweet peppers, serrano peppers and jalapeno peppers – chopped, from Truly Living Well
• Garlic – sliced thin, from Riverview Farms
• Cooked short grain white rice
• Sesame oil
• Soy sauce
• Gochujang

Directions

1. Heat sesame oil over medium-high heat until it’s hot.
2. Add the cooked rice and toast until a nice crust forms on the bottom. Remove rice and set aside.
3. Add more sesame oil and saute the vegetables for a few minutes until cooked.
4. Add the soy sauce and plate over the rice with a drizzle of gochujang.