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5min read

make our Kimchi Grain Bowl

by Valentina Concordia

5min read

Up your fermentation game this month by about 200% with this punchy and delicious bowl packed with mushrooms, baby corn, spinach and, you guessed it, kimchi. Here's how we make it.

Prep Time

15mins

Cook Time

40mins

Makes

4 portions

Ingredients

sauce

½ cup passata

2 tbsp tomato paste

1 tbsp tamari

2 tbsp ginger

1 tsp garlic puree

3 tbsp applesauce

1 tsp gochuchang

2.5 cups water

 

mushrooms

  • 500g portobello mushrooms
  • 1 tbsp oil
  • 1 tbsp tamari

mixed grains

  • 100g barley
  • 100g black rice

veg

  • 1 cup edamame
  • 1 cup cabbage
  • 1 cup spinach
  • 1 cup babycorn, sliced into 3

topping

  • 2 tbsp sesame seeds, toasted
  • ½ cup kimchi

Method

STEP 1

Add ½ cup passata, along with tomato paste, tamari, ginger puree, garlic puree, applesauce, gochujang and water to a pan. Stir to combine. Bring to a boil and simmer for 20-25 minutes.

STEP 2

Pre-heat oven to 200˚C. Toss mushrooms in oil and tamari on a lined baking sheet. Roast for 15 minutes.

STEP 3

Cook your grains for 25-35 mins (according to package instructions). Once cooked, reserve for plating. 

STEP 4

Steam your veg and reserve for plating.  

STEP 5

Serve your cooked mixed grains topped with steamed veg, roasted mushrooms, kimchi and sauce. Top with toasted sesame seeds.

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