Liven up your palate with spicy kimchi, pickled vegetables and Asian seasonings over a bowl of fluffy white rice in this kimchi rice bowl. Marinated chicken adds protein to this bowl packed with vitamins and minerals. With four full servings, you can prepare lunches ahead of time and enjoy them throughout the week or enjoy a family dinner together.
What is a Rice Bowl?
A rice bowl is a combination of components that come together in a bowl including a base of rice, a protein, veggies and a sauce. There is always rice, but you can pick and choose the other ingredients you would like to fill the bowl with. Rice bowls can be vegan, vegetarian or meat-based.
Kimchi Rice Bowl Ingredients
The ingredients in this kimchi rice bowl weren’t selected randomly–they complement the spicy kimchi to create a balanced, well-rounded dish. Pickled vegetables have a sour flavor similar to kimchi but add a touch of sweetness. Soy sauce enhances the umami flavors and provides the saltiness while sesame seeds add a crunchy texture. Finally, thinly sliced cucumbers balance the hot ingredients with a light, cooling sensation.
Never tried wakame before? Visit a global food store to pick up this edible seaweed that offers a salty, savory flavor. Ginger, soy sauce and pickled vegetables are additional rice bowl staples.
Like ramen, you can do just about anything with rice bowls: the plain, chewy rice offers a blank palette for your vegetables, spices and protein. Rice makes the dish more filling, providing an extra boost of energy.
Tips & Info
When you’re slicing cucumbers thinly, a knife won’t cut it. Use a vegetable peeler or mandoline slicer to create thin, papery slices that are almost transparent. While thick slices are hard and chunky, thin slices are light and refreshing and can be rolled up like ribbon, adding an aesthetic touch to the bowl.
If you enjoyed this packed Asian rice bowl, please share the recipe!
Kimchi Rice Bowl
Ingredients
For the Chicken Marinade:
- ½ cup soy sauce
- ¼ cup honey
- 2 teaspoons sesame oil
- 2 tablespoons fresh ginger - grated (or ½ teaspoon ground ginger)
- 4 boneless skinless chicken breasts
For the Pickled Veggies:
- ½ cup white vinegar
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup boiling water
- 1 cup carrots - julienned
- 1 cup Daikon radish - julienned
For the Kimchi Bowl:
Garnishes:
- Sesame seeds
- Fresh cilantro - chopped
Instructions
For the Chicken Marinade:
- Whisk the soy sauce, honey, sesame oil and ginger together in a small bowl. Transfer the marinade to a zip-top bag.
- Add the chicken breasts and marinate for 30 minutes.
For the Pickled Veggies:
- In a quart-size mason jar, add the vinegar, sugar and salt.
- Pour the boiling water into the jar and stir until the sugar and salt are dissolved.
- Stuff the julienned carrots and daikon into the jar.
- Allow to cool/marinate at room temperature for at least 20 minutes.
For the Kimchi Bowl:
- In a large skillet over medium heat, heat the canola oil.
- Remove the chicken breasts from the marinade and add them to the frying pan. Cook until the internal temperature reaches 165°F (about 5 to 7 minutes per side). Remove and slice the chicken.
- Divide the rice (about ¾ cup each), chicken breast, kimchi, pickled veggies, sliced cucumbers and wakame evenly among 4 bowls.
- Garnish with sesame seeds and fresh cilantro. Serve!
Equipment
Notes
- Nutrition information does not include the garnishes.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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