This is a healthy and filling dish that’s easy in concept, and you can use different kinds of seasonable vegetables as substitute. Try it at home!
Ingredients
2 cup cooked grain like brown rice or quinoa
1 large handful snow peas
1 crown broccoli or large crown bok choy
1/2 small butternut squash or kabocha pumpkin
Korean kimichi, store-bought mild or spicy
Sesame seed or hemp seed
Instruction
Cook rice or quinoa. Leave in pot with lid covered.
Wash snow peas and remove edges.
Wash broccoli crown and cut into individual florets; or wash bok choy and break into individual leaves
Remove butternut squash or kabocha pumpkin skin, and cut into blocks.
Place squash or pumpkin in a steamer and cook until nearly tender.
Add in the broccoli florets or bok choy, and steam for 5 minutes.
Add in snow peas. Cover, and after 1 minute shut off heat. Leave cover on pot, and let sit.
In a large individual serving bowl, scoop in 1 cup of rice.
Then arrange the steamed veggies on top of rice.
Generously sprinkle sesame seeds or hemp seeds over everything.
Top with kimchi. Repeat with second bowl.
Makes 2 hearty bowls, for 2 people.
3 Comments
The Veggie Cook (42 comments)
August 20, 2012 at 10:28 amThis is a simple idea that anyone can adapt easily to what’s available in their refrigerator.
zon healer (1 comments)
August 20, 2012 at 9:03 pmWhere does one find vegetarian kim chee? It’s usually made with fermented fish.
Chia (324 comments)
August 21, 2012 at 9:44 amMy local co-op grocery store as well as Whole Foods offers vegan kimichi, no fish or shrimp paste.
If you go to an Asian grocery store you will have to read the ingredients label very carefully.