Make our Kimchi Grain Bowl

Funny name, serious dish. 

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.

Ingredients (serves 4):

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

Sauce: 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.

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

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

Veg: Steam your veg and reserve for plating.  

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