Kimchi Veggie Rice Bowl

Kimchi Veggie Rice Bowl

Rice bowls have become one of my go to meals. For one I love rice, I can probably eat rice weekly or every two weeks for the most part. I know not the best thing to love but hey we all have our thing. Anywayyy, what I love about rice bowls is that I get to switch up my ingredients to the taste that I want. This rice bowl in particular strange enough I had this craving to eat kimchi. If you don’t know I’ll fill you in. Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with selection of seasonings including spring onions, garlic, and ginger. I opted for a store bought version to go along with my meal. Well I’ll get right to the details!

Ingredients:

1 cup of jasmine rice

1 tablespoon Sesame oil

2 Bell peppers

1 cup of Mushrooms

Store bought kimchi (purchased mine at Publix )

1 cup of Spinach

1cup of Bean spouts

Ginger

Garlic

Salt & pepper

Olive oil

Soy sauce

Directions:

Cook rice according to directions and set aside. In a saucepan add olive oil, garlic and sauté. I then added the mushrooms and salt and pepper and sesame oil. Sesame oil is mostly used as another level of flavoring in this dish so a little goes a long way. Each veggie was cooked separately but with the same seasonings used. Spinach was cooked and the excess water was drained, then peppers and bean sprouts. Bowl was assembled with the jarred kimchi at the very end. You can also add hot sauce if you want some extra heat.

What I love about this dish is it can be interchangeable. I didn’t have any meat this time I made it but you can definitely add chicken, fish any other type of protein as you wish. I love this meal because it’s quick, healthy and satisfying. Let me know if you recreate it yourself and I’ll see you next time with another recipe!