Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
This fermented vegetable bowl was inspired by many family lunches that balanced tangy kimchi with crunchy vegetables and wholesome grains. The simple method and easy customization made it a staple for quick dinners and weekend gatherings.
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)
- Carrots: 1 cup (100 g), shredded
- 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
- Cooked edamame or firm tofu: 1 cup (160 g), 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: 1 sheet, sliced (optional)
- Chili flakes: (optional)
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.
- Prepare 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 finishing touches:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save When we first made this for the whole family, even the kids loved assembling their own bowls and picking their favorite toppings. It quickly became a fun, hands-on meal everyone looked forward to.
Required Tools
Medium saucepan, mixing bowls, chefs knife, cutting board, whisk
Allergen Information
Contains soy and sesame. Check kimchi and tamari labels for allergy concerns. Vegan and gluten-free options available.
Nutritional Information
Per serving: 350 calories, 10 g total fat, 54 g carbohydrates, 11 g protein
Save This nourishing bowl is as colorful as it is satisfying. Enjoy it fresh, with your favorite variations.
Kitchen Q&A
- → Can I substitute grains in this bowl?
Yes, use quinoa, farro, barley, or cauliflower rice to best suit your taste and dietary needs.
- → How do I keep kimchi vegetarian?
Choose kimchi labeled vegetarian or vegan. Verify the absence of fish sauce or shellfish on the label.
- → Are there protein options besides tofu or edamame?
Grilled chicken or a soft-boiled egg can be added for extra protein if preferred.
- → Is the bowl suitable for a vegan diet?
Absolutely. Ensure vegan kimchi and substitute honey with maple syrup in the dressing.
- → What dressing flavors complement the ingredients?
The dressing uses soy sauce, sesame oil, rice vinegar, ginger, maple syrup, and garlic for a bold, balanced taste.
- → How can I add more texture and color?
Add microgreens, pickled vegetables, or extra crunchy toppings like radishes and nori.