Kimchi & Bok Choy Rice Bowl - an easy Korean-inspired rice bowl filled with bok choy, carrot ribbons, and kimchi. It’s super easy and comes with plenty of probiotics, which are great for gut health!
Made from fermented cabbage and other fermented vegetables—Kimchi is a traditional Korean food that is often seasoned with chili powder, ginger, garlic and other spices depending on the region. It’s quite the popular food in Korea -- the average person consumes 40 pounds of kimchi each year! That's a lot of cabbage!
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I was a little apprehensive when first tasting kimchi, but I quickly found I loved it. It has a pickled/vinegar, tangy flavor with a nice spice. Reminded me of sauerkraut. Kimchi has a VERY pungent aroma – but don’t let that frighten you. It really is tasty!
Kimchi can be found in most grocery stores in the refrigerated section. You’ll definitely want to buy it in the refrigerated section as it is a fermented food and contains live bacteria.
The fermentation process of making kimchi produces lactic acid bacteria that suppress harmful bacteria. This lactic acid bacteria also provides many health benefits including immune promotion, antioxidative and anti-aging properties, cholesterol reduction and even anti-cancer benefits.
These Kimchi & Bok Choy Rice Bowls are a quick meal great for the weeknights. It’s nutrient-dense and filled with pre and probiotics (link). These bowls are filled with bok choy, carrots, ginger, garlic, kimchi (obviously…) and topped with a fried egg.
Ready to make these Kimchi and Bok Choy Rice Bowls? Let’s do it!
1 - Cook rice: combine rice and water in a medium pot, bring to a boil and let simmer until rice is tender, about 45 minutes.
2 - Prepare carrots: Cut carrots into thin ribbons. I used a vegetable peeler to make the carrot ribbons.
3 - Saute: Mince garlic and grate ginger (easiest with a microplane). Heat oil in a large skillet over medium heat. Add garlic, stir until fragrant, then add ginger and bok choy and saute about 3 minutes. You can separate the leaves and stems, but I like to leave them whole. Remove from heat.
4 - Fry your eggs. Heat oil in a non-stick pan over medium heat. Crack eggs into skillet, cover and cook until white are set around the edges, about 2-3 minutes. I recommend keeping the yolks runny - it adds a delicious sauciness.
5 - Prepare sauce: combine soy sauce, rice vinegar, sesame oil and chili garlic sauce.
6 - Serve: Divide the rice between 4-6 bowls, add bok choy, carrot ribbons, nori and kimchi. Top with the fried egg, drizzle with sauce and garnish with green onions.
Kimchi & Bok Choy Rice Bowls: Tips, Tricks, and Tools
You don’t need any special tools for this simple dish, but there are a couple of things that will make the process easier. A small pot is a must - I use ours for everything from cooking rice to making oatmeal. A microplane is very helpful for grating ginger.
To shorten the cook time, prep the rice ahead of time. With the rice already cooked, you’ve got a great meal that comes together in minutes.
Kimchi comes in a range of heat and ingredients, so choose your desired spiciness and variation. I try to find a local brand or try your hand at making your own!
Save the carrot scraps, When making carrot ribbons, it’s common to have some of the carrots leftover. Either slice them thin and add it to this dish or save it to use in homemade stock!
We hope you love these Kimchi & Bok Choy Rice Bowls
- A quick, simple meal, that’s perfect for an easy weeknight dinner
- Packed with pre- and probiotic-rich foods for a healthy gut
- Easily customizable based on what you have on hand - use up any veggies you have in the fridge!
Love this simple probiotic-filled recipe? Check out our other delicious probiotic-filled recipes like this Miso Glazed Squash and Mango Tempeh Lettuce Wraps.
Did you enjoy this Kimchi & Bok Choy Rice Bowl as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking it today? Save this Kimchi & Bok Choy Rice Bowl for later by pinning it to your Fermented Foods Board and make sure to tag us at The Crooked Carrot Instagram to show us your Kimchi & Bok Choy Rice Bowl creations!
"The greatest wealth is health." - Virgil
Kimchi & Bok Choy Rice Bowl
Ingredients
- 1 cup brown rice
- 2 carrots peeled into ribbons
- 2 tablespoons sesame oil divided
- 2 cloves garlic minced
- 1-inch knob ginger grated
- 2 bunches baby bok choy washed - regular bok choy will also work
- 2 tablespoons soy sauce low sodium - or use soy sauce alternatives like coconut aminos, liquid aminos or tamari
- 1 tablespoon rice vinegar
- 1-2 tablespoons chili garlic sauce
- 1 tablespoons oil any neutral oil
- 4 eggs ideally pasture-raised
- 1 sheet nori torn into small pieces
- salt + pepper to taste
- kimchi + green onions for garnish
Instructions
- Cook rice: combine rice and water in a medium pot, bring to a boil and let simmer until rice is tender, about 45 minutes.
- Prepare carrots: Cut carrots into thin ribbons. I used a vegetable peeler to make the carrot ribbons.
- Saute: Mince garlic and grate ginger (easiest with a microplane). Heat oil in a large skillet over medium heat. Add garlic, stir until fragrant, then add ginger and bok choy and saute about 3 minutes. You can separate the leaves and stems, but I like to leave them whole. Remove from heat.
- Fry your eggs. Heat oil in non-stick pan over medium heat. Crack eggs into skillet, cover and cook until white are set around the edges, about 2-3 minutes. I recommend keeping the yolks runny - it adds a delicious sauciness.
- Prepare sauce: combine soy sauce, rice vinegar, sesame oil and chili garlic sauce.
- Serve: Divide the rice between 4 bowls, add bok choy, carrot ribbons, nori and kimchi. Top with the fried egg, drizzle with sauce and garnish with green onions.
Equipment
Notes
Nutrition
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