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    In the Kitch » Recipes » Main Course

    Updated: Jun 25, 2024 · Published: Mar 9, 2022 by Joss Dyckson · This post may contain affiliate links ·

    Kimchi Rice Bowl

    Jump to Recipe
    Kimchi and chicken rice bowl with text overlay that says 'kimchi rice bowl.

    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.

    Kimchi rice bowl on wooden background.
    Jump to:
    • ❤️Why You Will Love it
    • 🍚Kimchi Rice Bowl Ingredients
    • 🥘How to Make it
    • 🔪How to Get Thin Cucumber Slices
    • ❓Recipe FAQs
    • ❤️More Flavorful Kimchi Recipes
    • 📋Recipe

    ❤️Why You Will Love it

    • This is a great make-ahead meal prep dish. With four full servings, you can prepare lunches ahead of time and enjoy them throughout the week or enjoy a family dinner together.
    • The flavor and texture combination is delish. Kimchi and rice make a great combination for their texture and flavor contrast. Kimchi and chicken are also a common pairing.
    • Versatility: Both rice and kimchi are versatile ingredients that can be combined with various ingredients. If you don't like one or two of the ingredients on the list, swap them out for something you love and happen to have on hand.
    • Filling: Rice makes the dish more filling, providing an extra boost of energy.

    For more dishes like this, you can try my kimchi bacon fried rice and marinated kimchi chicken or check out more kimchi recipes.

    🍚Kimchi Rice Bowl Ingredients

    Kimchi rice bowl ingredients prepped and labeled.
    • soy sauce - Soy sauce enhances the umami flavors and provides the saltiness.
    • sesame oil - For the marinade.
    • fresh ginger - Instead of fresh ginger, you can substitute with ground ginger. For each tablespoon of fresh ginger, you can use ¼ teaspoon ground ginger.
    • chicken breasts - Boneless and skinless.
    • pickled veggies - Pickled vegetables have a sour flavor similar to kimchi but add a touch of sweetness. I include instructions to pickle the veggies in this recipe. You will need white vinegar, white sugar, salt, boiling water, carrots and daikon radishes. You could also pick up a jar of pickled Asian vegetables if you wanted.
    • canola oil - Not pictured. For frying the chicken.
    • cooked rice - This is a great way to use up leftover rice. But if you have to make more: 1 cup dry uncooked rice = about 3 cups cooked.
    • kimchi - Check out how to make kimchi here. You can also pick a jar up from the grocery store or online.
    • cucumber - Thinly sliced cucumbers balance the hot ingredients with a light, cooling sensation. I have tips for slicing them thinly below. Asian cucumbers are great for slicing and pickling but you can also use English cucumbers.
    • wakame - Never tried wakame before? Visit a global food store to pick up this edible seaweed that offers a salty, savory flavor. It will need to be rehydrated. If you can't find any or just don't like wakame, leave it out.

    *Check recipe card for ingredient amounts.

    🥘How to Make it

    1. Marinate the chicken. 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.
    2. Pickle the 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.
    3. Fry the chicken. 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.
    4. Assemble the kimchi rice bowls. 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!
    Kimchi rice bowl with chicken, pickled veggies and cilantro in black bowl.

    🔪How to Get Thin Cucumber Slices

    Here is a pro tip: When you're slicing cucumbers thinly, a knife won't always cut it. Use a vegetable peeler or mandolin 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.

    ❓Recipe FAQs

    What is a kimchi rice bowl?

    A kimchi rice bowl is a combination of components that come together in a bowl including a base of rice, a protein, veggies, kimchi and a sauce. There is always rice and kimchi, but you can pick and choose the other ingredients you would like to fill the bowl with.

    How long do leftovers last?

    Store leftovers in a closed container in the fridge for up to 3 to 4 days.

    How do you reheat the leftovers?

    You can reheat this dish in the microwave (with a wet paper towel on top), in the oven at 350°F (covered in foil in an oven-safe dish) or in a pot on the stove over medium heat. You might need to add a splash of broth or water to remoisten it.

    Kimchi rice bowl on wooden background with a fork on the side.

    ❤️More Flavorful Kimchi Recipes

    • Kimchi shrimp stir fry in bowl on wooden background.
      Kimchi Shrimp Stir Fry
    • Kimchi beef stew in Asian bowl.
      Easy Kimchi Beef Stew
    • Kimchi udon in a bowl with chop sticks.
      Kimchi Udon Noodle Stir Fry
    • Kimchi cod tacos in serving dish.
      Kimchi Tacos

    If you tried this Kimchi Rice Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Kimchi rice bowl with chicken breast.

    Kimchi Rice Bowl

    Joss Dyckson
    Liven up your palate with spicy kimchi, pickled vegetables, marinated chicken breast and Asian seasonings over a bowl of fluffy white rice in this kimchi rice bowl.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Marinating Time 30 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine Japanese, Korean
    Servings 4
    Calories 406 kcal

    Ingredients
     
     

    For the Chicken Marinade

    • ½ cup soy sauce
    • ¼ cup honey
    • 2 teaspoons sesame oil
    • 2 tablespoons fresh ginger - grated
    • 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

    • 1 tablespoon canola oil
    • 3 cups cooked rice - 1 cup dry uncooked rice = about 3 cups cooked
    • 2  cups kimchi - chopped
    • 1 cucumber - thinly sliced lengthwise
    • 1 cup wakame - rehydrated (optional)

    Optional Garnishes

    • sesame seeds
    • fresh cilantro - chopped

    Instructions
     

    For the Marinated Chicken

    • 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

    • Large skillet
    • 1 Quart jar
    • 1 Large zip-top bag

    Notes

    • Nutrition information does not include the optional garnishes.
    • When you're slicing cucumbers thinly, a knife won't always cut it. Use a vegetable peeler or mandolin 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.
    • Instead of fresh ginger, you can substitute with ½ teaspoon ground ginger.
    • Store leftovers in a closed container in the fridge for up to 3 to 4 days.
    • You can reheat this dish in the microwave (with a wet paper towel on top), in the oven at 350°F (covered in foil in an oven-safe dish) or in a pot on the stove over medium heat. You might need to add a splash of broth or water to remoisten it.

    Nutrition

    Calories: 406kcalCarbohydrates: 52gProtein: 29gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 1112mgPotassium: 764mgFiber: 2gSugar: 16gVitamin A: 5438IUVitamin C: 12mgCalcium: 52mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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