QUINOA AND RICE BOWL WITH KALE, KIMCHI AND EGG
Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge. You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses. Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other). Put your grains in a large bowl, then arrange small piles of vegetables, protein and something pickled or spicy over the grains. Top with a sauce that brings together all the ingredients in the bowl. Crunch - here, sesame seed and dried seaweed - is a nice finishing touch.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork.
- In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.
- Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.
- Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.
- Combine 1/2 cup quinoa and 1/2 cup rice in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 22 grams, Carbohydrate 55 grams, Fat 30 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 658 milligrams, Sugar 2 grams, TransFat 0 grams
BLACKSTONE MUSHROOM AND KIMCHI FRIED RICE
This griddle-cooked version of beoseot kimchi bokkeum bap (Korean for "mushroom kimchi fried rice") gets extra umami from a mix of mushrooms and a veggie boost from zucchini and carrots. Topped with a sunny egg, each bowl is an all-in-one meal that's super satisfying. The large surface area of a Blackstone® flat-top style griddle allows you to cook a big batch all at once, so it's an affordable way to feed a crowd with minimal effort. While the recipe doesn't take much work or time, we really encourage making the rice a day ahead. That way the gochujang-butter sauce will coat each grain evenly and the rice will crisp up for added texture.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Set 3 burners to high and 1 burner on either the far right or left to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Whisk the kimchi juice, butter, gochujang, sesame oil, soy sauce, garlic and 1 tablespoon salt in a medium bowl until well combined; set aside.
- Heat 2 tablespoons of the vegetable oil on the high-heat side of the griddle. Add the carrots and onion and spread out in a single layer. Cook, tossing frequently with a large metal spatula, until the carrots start to soften slightly and the onion is transparent, about 3 minutes. Add the kimchi, mushrooms and zucchini and continue cooking, tossing often then spreading into a single layer, until the vegetables and kimchi release most of their liquid and start to brown slightly, about 5 minutes.
- Add the rice to the griddle, break it up with the back of the spatula and toss to combine with the vegetables. Pour the gochujang-butter sauce over the top and toss well until all the rice is coated. Spread into a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3 to 4 minutes. Flip the rice occasionally and continue cooking until it starts to crisp slightly, about 5 minutes.
- Meanwhile, add the remaining 1 tablespoon vegetable oil to the low-heat side of the griddle. Crack the eggs on top and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Divide the fried rice among 8 bowls, top each with a fried egg and some scallions, gim and sesame seeds.
MOM'S KIMCHI EGG
My mom makes this dish all the time, and it tastes better and better each time! Even better, just two basic ingredients is all it takes! Garnish with rice!
Provided by Jacob0206
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 3.5 g, Cholesterol 186 mg, Fat 18.8 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 567.7 mg, Sugar 1.4 g
DOENJANG SALMON RICE BOWL
This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.
Provided by Eric Kim
Categories weekday, seafood, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
- When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
- Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.
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