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    Home » Bowls

    Published: Oct 23, 2017 · Modified: May 7, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 1238 words. · About 7 minutes to read this article.

    Kimchi & Bok Choy Rice Bowl

    Jump to Recipe

    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!

    kimchi bok choy rice bowl

    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!

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

    • kimchi bok choy rice bowl
    • kimchi bok choy rice bowl
    • kimchi bok choy rice bowl

    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.

    kimchi bok choy rice bowl

    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 bowl

    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!

    kimchi bok choy rice bowl

    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.

    kimchi bok choy rice bowl

    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

    Kimchi & Bok Choy Rice Bowl

    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!
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    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4
    Author: The Crooked Carrot

    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
    US Customary - Metric

    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

    • Microplane
    • Vegetable Peeler

    Notes

    PREP AHEAD: To shorten cooking time, cook the brown rice ahead of time and you’ve got a great meal in less than 30 minutes.
    LEFTOVERS/STORAGE: Store in a glass container in the fridge for 4-6 days. I like to keep my kimchi, carrots, and green onions separate to make reheating a breeze.
    MAKE IT GLUTEN-FREE: Make sure to use tamari instead of soy sauce.
    MAKE IT VEGAN: Omit egg and use tofu or tempeh instead.
    NUTRITION NOTES: Kimchi is a great source of beneficial bacteria. Bok choy, part of the cruciferous vegetable family is an excellent source of vitamin C, vitamin A and folate.

    Nutrition

    Carbohydrates: 41g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 797mg | Potassium: 304mg | Fiber: 3g | Sugar: 2.5g | Vitamin A: 5387IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

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