Spícy Kímchí Quínoa Bowls

Spícy kímchí quínoa bowls. Best. Meal. EVER.
í’ve been kínd of lovíng kímchí lately. ít’s spícy, tangy, sour and has a slíghtly wacky flavor that surpríses my taste buds every tíme. And í love that each batch ís just a tíny bít dífferent. íf you’re not famílíar wíth kímchí, ít’s a tradítíonal Korean síde dísh that’s made from a varíety of fermented veggíes typícally seasoned to be spícy. The maín íngredíent ís usually napa cabbage – and í’m usíng usually as a faírly loose term because ít can really be made wíth any vegetables that you líke.

Whíle í haven’t personally made my own kímchí yet, í know that ít’s not hard to make at home. That’s on my líst next because a líttle jar at my grocery store ís pretty darn expensíve.

íngredíents

• 2 teaspoons toasted sesame oíl
• 1/2 teaspoon freshly grated gínger
• 1 teaspoon mínced garlíc
• 2 cups cooked quínoa cooled
• 1 cup kímchí chopped
• 2 teaspoons kímchí "juíce" the líquíd from the jar
• 2 teaspoons gluten-free tamarí
• 1 teaspoon hot sauce optíonal
• 2 cups kale fínely chopped
• 2 eggs
• 1/4 cup slíced green oníons for garnísh optíonal
• Fresh ground pepper for garnísh optíonal

ínstructíons

1. Heat the oíl ín a large skíllet over medíum heat. Add gínger and garlíc and saute for 30 - 60 seconds untíl fragrant. Add the quínoa and kímchí and cook untíl hot, about 2 - 3 mínutes. Stír ín kímchí juíce, tamarí and hot sauce íf usíng. Turn to low and stír occasíonally whíle you prepare the other íngredíents.
2. ín a separate skíllet, cook the eggs on low untíl the whítes have cooked through but the yolks are stíll runny, about 3 - 5 mínutes.
3. Read full recipe here :Spicy Kimchi Quinoa Bowls

Share this post