Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
I discovered this fermented vegetable bowl while exploring Korean-inspired meals for a quick weeknight dinner. The combination of tangy kimchi and crisp vegetables is always a crowd-pleaser in my household.
Ingredients
- Brown rice or quinoa: 1 cup (180 g), uncooked
- Water: 2 cups (480 ml)
- Salt: 1/2 tsp
- Kimchi: 1 cup (150 g), chopped (ensure vegetarian if needed)
- Sauerkraut: 1/2 cup (75 g), optional for variety
- Shredded carrots: 1 cup (100 g)
- Cucumber: 1 cup (80 g), sliced
- Baby spinach or mixed greens: 1 cup (60 g)
- Avocado: 1, sliced
- Radishes: 2, thinly sliced
- Scallions: 1/4 cup (15 g), sliced
- Edamame or firm tofu (optional): 1 cup (160 g), cooked or cubed
- Soy sauce or tamari: 2 tbsp
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Fresh ginger: 1 tsp, grated
- Garlic: 1 small clove, minced
- Toasted sesame seeds: 1 tbsp
- Nori (optional): 1 sheet, sliced
- Chili flakes (optional): As desired
Instructions
- Cook the grains:
- Rinse the grains and cook them with water and salt according to package instructions (about 25 minutes for brown rice, 15 minutes for quinoa). Once cooked, fluff with a fork and let cool slightly.
- Prep vegetables:
- Prepare all fresh vegetables: shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein:
- If using tofu, pat dry and cube. Optionally, pan-sear the tofu in a nonstick pan over medium heat with a splash of oil until golden on all sides.
- Make dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic to make the dressing.
- Assemble bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add dressing and toppings:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save This bowl is a favorite when my family craves something comforting and healthy yet packed with unique flavors. Sharing it around the dinner table always brings smiles and lively conversation.
Required Tools
To make this bowl, you will need a medium saucepan for the grains, mixing bowls, a chef's knife, a cutting board, and a whisk for the dressing.
Allergen Information
This dish contains soy and sesame. Kimchi may include fish sauce or shellfish, so check labels for vegetarian and vegan options. For gluten-free, use tamari.
Nutritional Information
Each serving contains approximately 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein.
Save This colorful bowl is best served fresh, making for a satisfying and memorable meal every time.
Recipe Help & FAQs
- → Can I use white rice instead of brown rice or quinoa?
Yes, white rice works well. Adjust cooking time accordingly for best texture and flavor.
- → How do I ensure kimchi is vegetarian?
Check labels for fish sauce or shellfish ingredients. Choose versions labeled vegetarian or vegan.
- → What protein alternatives suit this bowl?
Try grilled chicken, soft-boiled egg, edamame, or firm tofu, depending on your dietary preference.
- → Can I prepare the dressing ahead?
Yes. Mix the dressing and refrigerate in a sealed jar for up to 3 days for maximum freshness.
- → Are there gluten-free options?
Use tamari instead of soy sauce, and check all ingredients for gluten to suit gluten sensitivity.
- → What vegetables work as extra toppings?
Add microgreens, pickled veggies, or extra scallions for color, texture, and bold flavor.