Fit the Slicing Disc, attach the Express Serve lid and ensure it is locked into place.

Place a large bowl underneath the Express Serve Attachment.
Slice the mushrooms into the large bowl using the pusher.

Add the garlic powder, soy sauce, rice vinegar and liquid smoke into the bowl.
Toss to combine with the mushrooms.
Set aside to marinade for 2 hours.

Place a medium bowl underneath the Express Serve Attachment.
Working in batches, slice the carrots into the medium bowl using the pusher.

Add the rice vinegar, water, salt and sugar into a small saucepan.
Heat over a medium heat.
Bring to a simmer, stirring occasionally until the sugar and salt have dissolved.
Pour the brine over the sliced carrots and set aside.

Place a serving bowl underneath the Express Serve Attachment.
Slice the spring onions into the serving bowl.
Slice half of the yellow pepper into a separate serving bowl.
Repeat the same with the remaining yellow pepper.
(Tip: The peppers can be lightly fried off in a pan later or used raw.)
Slice the radishes into a clean serving bowl.

Remove the Slicing Disc, fit the Grating Disc.
Working in batches, grate the cucumber into the serving bowl.

Add the rice and water into a medium saucepan.
Place over a medium-high heat until boiling.
Stir once and place a lid on.
Cook over a medium-low heat for 18 minutes.
Remove from the heat, keep the lid on and set aside.

Place a large frying pan over a high heat.
Add the sesame oil into the frying pan.
Add the marinated mushrooms into the pan.
Cook undisturbed for 4 minutes and reduce the heat.
Cook over a medium-high heat for 6 minutes, stirring occasionally until golden brown.
Season with the fine sea salt.
Add the sliced peppers into the frying pan, if opting for fried yellow pepper.
Fry over a medium-high heat for 3-4 minutes.

Divide the rice between 4 serving bowls.
Top with mushrooms, pickled carrots, spring onions, pepper, radishes and grated cucumber.
Garnish with kimchi and a sprinkle of sesame seeds.

 

Serve