Tangy kimchi, fresh vegetables, and hearty grains tossed in a bold sesame-ginger dressing for wholesome fusion flavor.
# Components:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup chopped kimchi (ensure vegetarian if desired)
05 - 1/2 cup sauerkraut (optional)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup sliced cucumber
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup sliced scallions
→ Protein (optional)
12 - 1 cup cooked edamame or firm tofu, cubed
→ Dressing
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon toasted sesame oil
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon maple syrup or honey
17 - 1 teaspoon freshly grated ginger
18 - 1 small garlic clove, minced
→ Toppings
19 - 1 tablespoon toasted sesame seeds
20 - 1 sheet nori, sliced (optional)
21 - Chili flakes (optional)
# Method:
01 - Rinse the brown rice or quinoa thoroughly. Combine grains with water and salt in a medium saucepan. Cook covered over medium heat according to package directions, approximately 25 minutes for brown rice and 15 minutes for quinoa. Fluff with a fork and let cool slightly.
02 - Shred the carrots. Slice the cucumber, avocado, and radishes. Cut the scallions into thin rounds. Set all vegetables aside for assembly.
03 - If using tofu, pat dry and cube. Optionally, pan-sear tofu in a nonstick pan over medium heat with a splash of oil until golden brown on all sides. Alternatively, use cooked edamame as-is.
04 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup (or honey), freshly grated ginger, and minced garlic until well combined.
05 - Divide cooked grains evenly among four serving bowls. Top each bowl with kimchi, sauerkraut if using, prepared fresh vegetables, and protein of choice.
06 - Drizzle dressing over each bowl. Garnish with toasted sesame seeds, sliced nori, and chili flakes if desired. Serve immediately.
