I love kimchi, a tangy Korean pickle, so much so that I’ve even started making my own. For those who aren’t keen on their home smelling of fermented cabbage, most good Asian grocers sell it. If vegan, remember to read the label carefully. I’ve found at least one brand that is made without fish sauce or MSG.
This dish was my standby meal last summer. Take a bowl of brown rice (white rice if you must), add a generous serve of kimchi, more vegetables if you like and some protein. Simple. For those who want an extra kick add a dollop of your favourite chili sauce.
This recipe is gluten-free, dairy-free and can be vegan.
(Quantity per person)
1 cup cooked brown rice
2 tablespoons Kimchi
Blanched vegetables (e.g. broccoli, carrots, zucchini)
Protein of your choice: Smoked tofu/grilled regular tofu or tempeh/cooked beans/grilled fish/chicken
Seaweed e.g. toasted nori cut into strips or Japanese seaweed salad
Chili sauce (optional – see recipe below)
Place cooked rice in the bottom of a large bowl and arrange the kimchi, blanched vegetables, protein and seaweed on top to cover the rice. Add a spoonful of chili sauce for extra flavour. Sprinkle with sesame seeds and eat immediately.
Feel free to improvise. Use what fresh produce you have available but I’d recommend always starting with brown rice and Kimchi.
Korean-style chili sauce
2 tabs tomato paste
2 chills, minced
1/4 tsp toasted sesame oil
Combine ingredients in a bowl before serving.