Kimchi Veggie Bowl

Kimchi Veggie Bowl- a warming, slightly spicy bowl full of veggies and noodles. Quick, easy, and delicious! | The Refreshanista

I recently made a big batch of homemade kimchi after learning about all the amazing health benefits. This veggie bowl is the perfect way to showcase the spicy Korean condiment. I’m totally on board with the kimchi bandwagon, it’s a new favourite for me!

I was super excited to make this bowl especially because my mama just gave me a pasta roller for my birthday. This was my first time making homemade pasta! It was a bit challenging but so worth it- I’m pretty proud of those noodles 🙂 I used this recipe from Ricardo.

If you want, you can use rice noodles, white rice, or brown rice. Brown rice will up the nutrition factor.

Kimchi Veggie Bowl- a warming, slightly spicy bowl full of veggies and noodles. Quick, easy, and delicious! | The Refreshanista

I love this bowl because it’s so so easy and definitely not lacking in flavour. Once your veggies and noodles are cooked you just throw everything in a bowl! The kimchi gives a delicious kick and a bit of crunch. I topped mine with a poached egg for some protein and the yolk adds some yummy sauciness.

If you leave the egg off then you’ve got a tasty vegan dish 🙂 super easy!

Kimchi Veggie Bowl- a warming, slightly spicy bowl full of veggies and noodles. Quick, easy, and delicious! | The Refreshanista Kimchi Veggie Bowl- a warming, slightly spicy bowl full of veggies and noodles. Quick, easy, and delicious! | The Refreshanista

Yum! Check out that yolk!

Print

Kimchi Veggie Bowl

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Melanie Maxwell

Ingredients

  • 1 box of pasta cooked according to package {you could also use 4 servings worth of rice}
  • 3-4 cloves of garlic minced
  • 2 heads of bok choy roughly chopped
  • 16 oz of mini portobello mushrooms sliced
  • sesame oil
  • pinch of salt
  • kimchi
  • chopped green onion {1 or 2 green parts only}
  • optional: 4 poached eggs to top

Instructions

  1. Heat a drizzle of sesame oil in a frying pan over medium-high heat. Add in garlic and sautee for a minute or so. Throw in bok choy and mushrooms and add a pinch of salt. Cook, stirring occasionally, for about 5 minutes or until bok choy is wilted and the mushrooms are soft.
  2. If using, poach 4 eggs- one for each bowl.
  3. To assemble, place 1/4 of the pasta or rice in each bowl. Top with some bok choy and mushrooms. Place a generous amount of kimchi in the middle and top with a poached egg. Sprinkle with green onion and serve.

Have you tried kimchi? What’s your fav way to eat it?

Melanie

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8 thoughts on “Kimchi Veggie Bowl

  1. Great job on making your own pasta! I like to add kimchi to stir fries and I have shared a good recipe for a tofu and kimchi soup. Which reminds me I still have some kimchi I should use up the in the fridge. 😉

  2. Love kimchi! I spent a whole winter perfecting a recipe for it. Unfortunately it makes a 20 liter pail, something I’m not sure a home cook could use up in a year-unless they were Korean that is. LOL. I love the pasta in this dish too. Very nice!

  3. I love kimchi so much! It is such a great, healthful condiment. I like it homemade because I can make it way less spicy than a lot of store-bought versions. I should make a new batch!

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