Kimchi Rice Bowls
- Rice, soba noodles or quinoa
- 1 tbsp sesame oil
- 1 clove garlic
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp rice vinegar
- 1 tbsp brown sugar
- Chili oil to taste
- Chopped cilantro
- Veggies such as sliced carrots or bok choy
- Sliced cucumber or red onion for pickles
- 3/4 cup apple cider vinegar
- 1/2 cup sugar
- 1 cinnamon stick
- 1 tbsp peppercorns
- Protein of choice such as tofu, shredded chicken, pork belly or salmon.
Check your pantry and fridge. Rice, soba noodles, or quinoa make a great base for this infinitely riffable dish. Cook and prepare the base of your choosing.
Using sesame oil, fry thinly sliced garlic in a sauté pan until light golden brown. Add in soy sauce, fish sauce, rice vinegar, and brown sugar until sugar is dissolved and remove from heat.
For added spice and flavor add chili oil, or freshly chopped herbs like cilantro to taste. Mix the base seasoning with your base grain or noodle.
Quickly sauté veggies like carrots and bok choy in sesame oil until tender.
For quick pickles, try sliced cucumbers or strips of red onion. Combine apple cider vinegar, sugar, one cinnamon stick and peppercorns in a small pot and bring to a simmer. once sugar is fully dissolved remove from heat and add your sliced veggies. Let stand for 5 minutes and serve.
Season and cook protein of your choice, such as tofu, pork belly, shredded chicken or salmon.
In a bowl, layer your base grain or noodle and top with sautéed veggies, quick pickles, protein, herbs and kimchi to taste, and enjoy!