Kimchi Rice Bowl

A simple, delicious vegetarian rice bowl featuring fresh veggies and Red Kettle Kimchi. Serves 2 but you can scale this up infinitely!

INGREDIENTS
serves 2

2 cup broccoli florets
4 cups ice water
1/2 block firm tofu
Pinch kosher salt
2 softboiled eggs, halved
1/2 cup Red Kettle Kimchi
2 cups cooked short grain rice

1 green onion (green part), sliced thin
Pinch furikake (optional, for serving)
1/2 tsbp soy sauce (optional, for serving)
1/2 tsp sesame oil (optional, for serving)

1. Blanch broccoli florets in boiling water for 30 secs, then dip in ice water for 15 secs. Set aside.

2. Slice 2-3 slices of tofu from the block. In a saute pan over medium heat, saute tofu for 30 secs each side. Season with kosher salt & set aside.

3. Spoon rice into a shallow bowl. Arrange tofu slices on the left, followed clockwise by broccoli and halved soft-boiled egg. Top with kimchi.

4. Sprinkle green onions and furikake on top. Serve with a drizzle of soy sauce or sesame oil.

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