Are you stuck in a dinner rut, wondering how to make something that’s both satisfying and wholesome? This kimchi grain bowl recipe brings together bold Korean-inspired flavors and nourishing ingredients for a meal that’s anything but ordinary.
Perfect for busy weeknights or a relaxed dinner with friends, this bowl is a versatile addition to your recipe collection.
Why This Recipe Works for Dinner
Grain bowls are a dinner lifesaver. They’re customizable, easy to prepare, and packed with nutrients. This kimchi grain bowl takes the concept to the next level by combining tender kale, creamy avocado, and the salty, spicy kick of kimchi.
The runny egg adds a velvety richness that ties all the flavors together, making it a satisfying meal that doesn’t skimp on taste or texture.
Whether you’re cooking for family or hosting a casual dinner party, this recipe is sure to impress. Its balance of whole grains and fresh vegetables creates a dish that’s not only hearty but also aligned with healthy eating habits.
Customizing Your Kimchi Grain Bowl
One of the best aspects of this recipe is its adaptability. It works with almost any grain you have on hand, making it easy to adjust based on what’s in your pantry. Here are some simple swaps and additions to make it your own:
- Grains: Try quinoa, farro, or bulgur instead of brown rice or barley.
- Veggies: Add roasted sweet potatoes, sautéed mushrooms, or crunchy cucumber slices for extra layers of flavor.
- Protein: For a more protein-rich dinner, include grilled chicken, tofu, or tempeh.
- Kimchi Level: Adjust the amount of kimchi based on your spice tolerance—mild or extra spicy, the choice is yours.
Tips for Preparing This Recipe
Achieving the perfect kimchi grain bowl doesn’t have to be complicated. Here are a few tips to make your dinner preparation seamless:
- Cook the Grains Ahead: Save time by preparing the grains in advance and storing them in the fridge. Warm them just before serving.
- Soft-Boiled Eggs: Use a timer to ensure your eggs are perfectly soft-boiled—6 minutes in boiling water followed by an ice bath will give you a runny yolk every time.
- Kale Preparation: Steaming the kale softens its texture and reduces bitterness, making it a delicious complement to the other ingredients.
Why This Recipe Is a Dinner Favorite
This recipe has all the elements of a crowd-pleasing dinner. It’s nutritious, vibrant, and satisfying without being heavy. The umami punch of kimchi and sesame oil gives it a restaurant-quality flavor, while the ease of preparation makes it achievable for home cooks.
Another advantage is how well this dish fits into various dietary needs. For a vegetarian version, simply skip the egg or substitute it with crispy tofu. Gluten-free diners can enjoy this dish by using tamari instead of soy sauce.
Make Dinner Memorable with This Recipe
This kimchi grain bowl isn’t just a recipe—it’s a culinary experience that brings together comfort and excitement. From the nutty warmth of cooked grains to the zingy brightness of kimchi, every bite is layered with deliciousness.
Don’t wait to add this vibrant, flavorful dish to your dinner lineup. Once you’ve tried it, you’ll wonder how you ever lived without this perfect grain bowl in your recipe repertoire!
Kimchi Grain Bowl Dinner Recipe
Equipment
- Steamer basket
- Medium saucepan
- Slotted spoon
Ingredients
- 2 tablespoons soy sauce
- 4 teaspoons finely chopped fresh ginger
- 1 tablespoon rice vinegar
- Pinch of sea salt
- ¼ cup peanut oil
- 1 teaspoon toasted sesame oil
- 1 8-ounce bunch kale, stems and thick ribs removed, leaves torn into large pieces
- 4 large eggs at room temperature
- 4 cups warm cooked grains (such as brown rice or barley)
- 1 avocado pitted, peeled, and sliced
- 1 cup coarsely chopped kimchi or to taste
- Sliced scallions white and green parts, for serving
- Sesame seeds for serving
- Crumbled dried seaweed snack sheets for serving (optional)
Instructions
- Make the Dressing: Combine the soy sauce, ginger, rice vinegar, and a small pinch of salt in a bowl. Whisk these together thoroughly. Gradually whisk in the peanut oil and sesame oil until smooth and well-mixed. Set the dressing aside for later.
- Steam the Kale: Fill a large pot with about an inch of water and insert a steamer basket. Add the kale to the basket, cover the pot, and steam over medium heat until the leaves are tender, approximately 7 minutes.
- Cook the Eggs: Bring a medium saucepan of water to a boil. Gently lower the eggs into the boiling water with a slotted spoon, and cook them for about 6 minutes. Prepare a bowl of ice water while the eggs cook. Once done, transfer the eggs to the ice water to cool immediately, then carefully peel them once cooled.
- Assemble the Bowls: Divide the cooked grains evenly among four serving bowls. Arrange the steamed kale on top of the grains in small mounds. Add slices of avocado next to the kale, and then cut the peeled eggs in half and place two halves in each bowl. Sprinkle each bowl with kimchi, sliced scallions, sesame seeds, and, if desired, crumbled seaweed.
- Finish and Serve: Drizzle the prepared dressing over each bowl just before serving. Enjoy immediately for a flavorful and balanced meal.
Notes
- For a heartier meal, substitute white rice for the grains or add a protein like grilled tofu or chicken.
- This recipe works well with pre-cooked grains for faster preparation.
- Adjust the spiciness by increasing or reducing the amount of kimchi used.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.