Kimchi Superfood Bowl (v+) Recipe

Cooked grains

If not already cooked, prepare short-grain brown rice and quinoa according to package directions (use 1:2 ratio water to rice for brown rice; 1:2 water to quinoa). Cool slightly. Combine 2 cups cooked brown rice and 1 cup cooked quinoa in a bowl and fluff with a fork; keep warm.

Chicken option

Pat chicken strips dry and season lightly with 1/4 tsp sea salt and 1/8 tsp pepper. Heat 1 tbs neutral oil in a skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and let rest 3 minutes, then slice into bite-sized pieces.

Lamb option

Season ground lamb with 1/4 tsp sea salt and 1/8 tsp pepper. Heat 1 tbs neutral oil in a skillet over medium-high heat. Add lamb and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed and set aside.

Falafel option

If using store-bought or pre-made falafel, reheat according to package instructions (oven 350°F for 6–8 minutes or air-fry 3–5 minutes) until crisp. If homemade, fry or bake per recipe and keep warm. Cut larger falafel into halves.

Chop kimchi into bite-sized pieces and drain excess liquid, reserving 2 tsp kimchi juice for the dressing. If kimchi is very spicy or wet, squeeze lightly in a sieve. Mix the chopped kimchi with a teaspoon of the dressing (see next section) to marry flavors.

Rinse and dry baby spinach and microgreens. Thinly slice cucumber, scallions, and radish. Shred the carrot if not pre-shredded. Toss the spinach with a light pinch of salt and a few drops of lime juice to wilt slightly, or leave raw for more crunch.

Prepare gochujang-tamari dressing

In a small bowl, whisk together 1 tsp gochujang, 1 tbs tamari, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp honey or maple syrup, 1 tsp fresh lime juice, 2 tsp reserved kimchi juice, and 1 tsp water. Taste and adjust: add more honey for sweetness, more vinegar for brightness, or another 1/2 tsp water to loosen. The dressing should be pourable but slightly thick.

Divide the warm rice-quinoa mix between 4 bowls (about 1/2 cup base per bowl if serving 4). Arrange baby spinach, shredded carrot, cucumber slices, radish, scallions, and microgreens in sections over the grain base to create a colorful bowl.

Add your chosen protein: place sliced chicken or cooked lamb in one section, or tuck 1–2 falafel pieces into each bowl. Spoon 1/4 cup chopped kimchi into each bowl.

Drizzle about 1 tbsp of the gochujang-tamari dressing over each bowl (adjust to taste). Sprinkle 1/2 tsp toasted sesame seeds, crumble 1 sheet of roasted seaweed over each bowl (or 1/2 sheet), and add 1/2 tsp crispy shallots if using.

Finish with a pinch of sea salt and a grind of black pepper to taste. Serve with lime wedges for squeezing over the bowl.

Serve immediately while proteins and grains are warm. Leftovers: keep components separate in airtight containers (kimchi separate) for up to 3 days in the fridge; dress just before serving to maintain texture.