Recipes
make our Kimchi Grain Bowl
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.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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