Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
When I first made this fermented vegetable bowl, the kitchen filled with the inviting aroma of toasted sesame and ginger. Mixing together grains, bright veggies, and zingy kimchi reminded me of travels through Korea and how simple ingredients can turn into something unexpectedly satisfying.
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
- Cooked edamame or 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
- Grated fresh ginger: 1 tsp
- Garlic: 1 small clove, minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, sliced (optional)
- Chili flakes: (optional)
Instructions
- Cook 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 soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble Bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), vegetables, and protein on top of grains.
- Finish & Serve:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Save My family loves assembling their own bowls, choosing their favorite veggies and toppings. It's a fun, interactive dinner that sparks conversation and helps everyone enjoy their meal.
Required Tools
Medium saucepan, mixing bowls, chefs knife, cutting board, whisk
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy). Contains sesame (oil, seeds). Check kimchi ingredients and choose tamari for gluten-free sensitivity. Always read labels for allergens.
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save With bold colors, tangy flavors, and wholesome ingredients, this fermented vegetable bowl makes every meal feel nourishing and bright.
Recipe Help
- → Which grains can be used in the bowl?
Brown rice and quinoa are suggested, but farro, barley, or cauliflower rice can also be used depending on preference.
- → How do I ensure the bowl is vegan?
Use maple syrup instead of honey in the dressing and choose a kimchi made without fish sauce or shellfish.
- → Can I add extra protein to this dish?
Yes, cooked edamame or firm tofu are recommended options, and for a non-vegetarian version, grilled chicken or soft-boiled egg works well.
- → What dressing flavors complement fermented vegetables?
A blend of soy sauce or tamari, toasted sesame oil, rice vinegar, ginger, garlic, and a hint of sweetness work best.
- → Are there common allergens to be aware of?
The bowl may contain soy or sesame. Kimchi ingredients vary, so always check labels if you have allergies or sensitivities.
- → What beverages pair well with this bowl?
A crisp, dry Riesling or iced green tea complements the tangy and umami flavors.