Kimchi Rice Bowl

5 from 2 votes

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.

Prep Time15

Cook Time10

Marinating Time30

Total Time55

Course: Main Course

Cuisine: Japanese, Korean

Servings:

Calories: 406kcal

Author: Joss Dyckson

Equipment

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

US Customary - Metric

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.
½ cup soy sauce, ¼ cup honey, 2 teaspoons sesame oil, 2 tablespoons fresh ginger
Add the chicken breasts and marinate for 30 minutes.
4 boneless skinless chicken breasts

For the Pickled Veggies

In a quart-size mason jar, add the vinegar, sugar and salt.
½ cup white vinegar, ¼ cup sugar, 1 teaspoon salt
Pour the boiling water into the jar and stir until the sugar and salt are dissolved.
1 cup boiling water
Stuff the julienned carrots and daikon into the jar.
1 cup carrots, 1 cup Daikon radish
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.
1 tablespoon 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.
2 cups kimchi, 1 cucumber, 1 cup wakame
Garnish with sesame seeds and fresh cilantro. Serve!

Video

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