Healthy Korean Bowl filled with protein and veggies. Quick to make and topped with a Kimchi sauce that brings loads of flavor.
This is a new favorite in my house. We make it almost once a week for dinner!
We ordered something similar to this in a restaurant and it got the wheels in my head turning as how to make this at home. Kimchi paste is the star in this bowl as it brings so much flavor with it!
I didn’t really know much about kimchi paste, I knew all about the fermented kimchi but had never heard of kimchi paste.
So I did a little searching for the best kimchi paste to buy. After hours of looking at all the ingredients in the different kinds, I finally settled on one. I mostly chose it because it had the simplest ingredients with no weird additives. It sure is hard to pick out something online without tasting it first!
So I am going to save you that step by telling you that this stuff is GOOD! I first found it on Amazon and it let me order just one, thankfully because I wasn’t sure if I was going to like it!
Since then, sometimes Amazon has it, sometimes they don’t. So I just went ahead and ordered it straight from the brand’s website. I ordered it in groups of 3 since it gets cheaper the more you buy!
The product is Mama O’s Kimchi Paste and let me tell you this stuff is amazing!
So other than this amazing kimchi paste, the ingredients for this bowl are pretty simple. You can also throw in whatever veggies you have laying around in your fridge.
I love adding in eggs to mine too. I like to scramble my eggs with the green onion and garlic, I think it brings lots of flavor to the dish!
Check out some of my other dinner favorites!
Ingredients for Korean Protein Bowl
1/2 pound shredded cabbage
1 garlic clove (minced)
2 green onions
1/2 pound green beans
6 oz jasmine rice
3-4 eggs
1/2 pound boneless skinless chicken breasts
For the sauce:
6 teaspoons kimchi paste
5 Tablespoons olive oil
2 1/2 Tablespoons apple cider vinegar
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1 Tablespoon se
How to make Korean Protein Bowl
Cook rice according to the directions and then keep warm.
Trim the green beans and cut in half, set aside.
Slice the green onions, separating the white part and the green part, set aside.
Whisk the sauce together, kimchi paste, olive oil, apple cider vinegar, salt, and pepper, and set aside.
Slice the chicken into thin strips and heat oil in a large pan on the stovetop over high heat.
Add the chicken and cook until just done, about 5-6 minutes. Remove from the pan and set aside and keep warm.
Whisk the eggs together.
Heat a little more oil in the same pan and add the garlic, cook for about 30 seconds, then add the white part of the green onions.
Cook for a couple of minutes and then add the whisked eggs and cook until the eggs are done 5 minutes or so.
Add in the cooked chicken and then layer the cabbage and green beans on top of the chicken and eggs. I usually use a cabbage blend that you can buy in a bag at most stores. Still good either way!
Drizzle a little more olive oil over the cabbage and then stir everything together.
Cook for another 5 minute or until the green beans are done. I like my green beans on the crunchy side so I usually only cook mine for about 5-6 minutes.
Pour everything out into a big bowl.
Then add the cooked rice to the pan you were just using and press all the rice down flat.
Drizzle some more olive oil over the top and cook on high for 3-4 minutes or until the bottom of the rice starts to brown.
Pour the cabbage and chicken mixture back over the top of the rice and heat until everything is warm again.
Scoop out servings into bowls and top with the greens from the green onions, sesame seeds (optional) and drizzle the kimchi sauce over the top.
I have also made this with riced cauliflower instead of the jasmine rice and it still tastes amazing!
Korean Protein Bowl
Description
Healthy Korean Bowl filled with protein and veggies. Quick to make and topped with a Kimchi sauce that brings loads of flavor.
Ingredients
Instructions
- Cook rice according to the directions and then keep warm.
- Trim the green beans and cut in half, set aside.
- Slice the green onions, separating the white part and the green part, set aside.
- Whisk the sauce together, kimchi paste, olive oil, apple cider vinegar, salt, and pepper, and set aside.
- Slice the chicken into thin strips and heat oil in a large pan on the stovetop over high heat.
- Add the chicken and cook until just done, about 5-6 minutes. Remove from the pan and set aside and keep warm.
- Whisk the eggs together.
- Heat a little more oil in the same pan and add the garlic, cook for about 30 seconds, then add the white part of the green onions.
- Cook for a couple of minutes and then add the whisked eggs and cook until the eggs are done 5 minutes or so.
- Add in the cooked chicken and then layer the cabbage and green beans on top of the chicken and eggs.
- Drizzle a little more olive oil over the cabbage and then stir everything together.
- Cook for another 5 minute or until the green beans are done.
- Pour everything out into a big bowl.
- Then add the cooked rice to the pan you were just using and press all the rice down flat.
- Drizzle some more olive oil over the top and cook on high for 3-4 minutes or until the bottom of the rice starts to brown.
- Pour the cabbage and chicken mixture back over the top of the rice and heat until everything is warm again.
Notes
- Scoop out servings into bowls and top with the greens from the green onions, sesame seeds (optional) and drizzle the kimchi sauce over the top.
- Can be made with a riced cauliflower instead of jasmine rice.
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