Korean Vegetarian Kimchi Rice Bowl (Kimchi Bokkeum Rice) – A Delightful, Healthy & Flavorful Vegetarian Meal

Allergens

Soy (soy sauce)

Ingredients

• 2 cups cooked rice (preferably short
• grain white rice)
• 1 cup kimchi, roughly chopped
• 1 cup mixed vegetables (e.g., carrots, zucchini, bell peppers), julienned
• 2 cloves garlic, minced
• 1 green onion, thinly sliced
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tsp soy sauce
• 1/2 tsp black pepper, ground
• 1/4 cup cheese, grated (optional)
• Sesame seeds for garnish

Instructions

1. Heat a large non stick pan or wok over medium heat. Add sesame oil and let it warm up slightly.
2. Add minced garlic to the pan and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
3. Add mixed vegetables and cook for about 4 5 minutes, or until they begin to soften. Stir frequently.
4. Incorporate kimchi into the pan and mix well with the vegetables. Cook for another 2 3 minutes, allowing the flavors to meld together.
5. Add cooked rice to the pan, breaking up any clumps with a spatula or wooden spoon. Mix until the rice is evenly coated in the seasoning and vegetables are well distributed.
6. Season the rice with sugar, soy sauce, and ground black pepper. Continue cooking for another 1 2 minutes, allowing the flavors to intensify. If using cheese, sprinkle it over the rice and let it melt for about 1 minute.
7. Remove the pan from heat and transfer the rice bowl to a serving plate. Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!

Chef’s Insight

The secret to this delicious kimchi rice bowl lies in using high-quality kimchi, which adds a perfect balance of tangy, spicy, and savory flavors. Don't skimp on the seasoning, as it is essential for creating a mouthwatering dish.

Notes

If you prefer a spicier dish, add more kimchi or increase the amount of chili flakes. - For an even healthier option, substitute white rice with brown rice or cauliflower rice.