Kimchi Superfood Bowl Recipe

Cook and combine base

If not pre-cooked, cook 2 cups short-grain brown rice according to package directions (about 45 minutes) and 1 cup quinoa (about 15 minutes). For speed, use pre-cooked grains: gently reheat rice and quinoa separately. Combine cooked rice and quinoa in a large bowl and fluff with a fork. Keep warm and season lightly with 1/4 tsp salt and 1/4 tsp sesame oil.

Prepare vegetables: thinly slice cucumber, shred carrot, rough-chop kimchi and drain excess liquid, thinly slice scallions, and have baby spinach and microgreens ready. Cook edamame per package and set aside.

Chicken thighs (option)

Pat 1 lb chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbs neutral oil in a skillet over medium-high heat. When shimmering, add chicken thighs and cook 5–6 minutes per side until internal temperature reaches 165°F (74°C) and edges are golden. Remove to a cutting board and let rest 5 minutes, then slice into strips. Reserve any pan juices and deglaze with 1 tsp water or kimchi juice for extra flavor; drizzle over sliced chicken.

Ground lamb (option)

Heat 1 tbs neutral oil in a skillet over medium-high. Add 1 lb ground lamb, break up with a spoon, and cook 6–8 minutes until browned. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp soy sauce during cooking. If desired, add 1/2 tsp minced garlic and 1 tsp gochujang for a spicier profile. Cook until well browned and slightly caramelized. Remove from heat and keep warm.

Falafel (option)

Heat 1–2 tbs neutral oil in a skillet over medium heat, or preheat oven per package instructions. Cook 12 falafel pieces, turning occasionally, until golden and heated through (about 8–10 minutes in skillet or per package if baked). Keep warm and crisp.

Lightly wilt spinach: place spinach in a bowl and pour 1–2 tbs boiling water over it, or briefly sauté in a nonstick pan with a tiny pinch of salt for 30–45 seconds; drain and squeeze out excess water. Assemble cucumber, carrot, edamame, scallions, microgreens, toasted sesame seeds, and nori strips for topping. Taste kimchi and, if very wet or strongly flavored, rinse briefly and squeeze; otherwise use as-is. Reserve 1 cup chopped kimchi for bowls and 2 tsp kimchi juice for dressing or finishing if desired.

In a small bowl, whisk together 1 cup Greek yogurt, 2 tsp gochujang, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp honey (or maple), 1 tsp sesame oil, 1 tsp lime juice, 1 tsp minced garlic, and 2 tsp water to loosen. Taste and adjust: add more gochujang for heat, honey for sweetness, or water to reach a spoonable dressing consistency. Stir in up to 2 tsp kimchi juice if you want a tangier, fermented note.

Divide the rice-quinoa base among 4 bowls (about 1/2 cup base per bowl if making 4 servings; adjust if you prefer larger bowls). Arrange warm protein portion (chicken strips, browned lamb, or 3 falafel per bowl) on one side of each bowl.

Add 1/4 cup wilted or fresh spinach, 1/4 cup cucumber, 1/4 cup carrot, and about 3/4–1/2 cup chopped kimchi per bowl. Scatter 3/4 tsp edamame, a sprinkle of sliced scallions, microgreens, toasted sesame seeds, and nori strips over each bowl.

Drizzle 2–3 tbs of the gochujang-yogurt dressing over each bowl, or serve on the side. Finish with a light drizzle (1/4 tsp) of toasted sesame oil, a crack of black pepper, and additional chili flakes or gochugaru to taste.

Optional: serve extra kimchi and lime wedges on the side. If you used pan juices or reserved kimchi juice, drizzle a little over the protein for extra umami.

Serve bowls immediately while protein is warm. Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days (grains and proteins) and use fresh microgreens and dressing within 2–3 days. Reheat grains and protein gently; add kimchi and fresh toppings after reheating.