Multi-Grain Medley Bowl with Kimchi
Hot Summer calls for simple meals like this one. Not that it’s too complicated to make a full meal and cook for an hour, but I feel like my body cannot accept heavy meals so I avoid making them. Of course, this is amazing any time of the year, but in particular during Summer season. You can even pour hot broth over it, as I do often throughout the winter.
My family devoured it, as I made some ground beef with gochujang for them as well to go together with this multi-grain medley and kimchi.
It was delicious, however, I wasn’t craving meat at the moment, but if any of you wish for a recipe, I will add it in the notes below, because it compliments this very well.
I absolutely love kimchi and I make so many delicious meals all year round using kimchi, but it is a perfect side dish with pretty much anything; eggs, rice, noodles, bacon, etc.
Kimchi is not everyone’s cup of tea, however, if you’ve never tried it before, you must at least give it a chance. It’s extremely healthy for you and your gut. I probably eat it every other day, not only because it’s good for me, but because I really love it.
Here are some of my favorite dishes using kimchi:
Kimchi Fried Rice
Beef Kimchi Yakisoba
Slow Cooked Beef with Kimchi
Multi-Grain Medley Bowl with Kimchi
- 2 pk Minute multi-grain medley brown rice, red rice, wild rice, and quinoa
- 1 3/4 Water
- 2 tsp. Oil
- 1/2 tsp. Sea Salt
- 1/2 cup Chopped Napa Cabbage Kimchi Baechu kimchi per person, or more
Garnish per serving/bowl:
- 1 egg fried or boiled
- 1 green onion
- 1 teaspoon Toasted Sesame Seeds
- 1 teaspoon Gochujang Korean chili paste
- A drizzle of Sesame Oil
- Cook multi-grains according to the package. I add a bit of salt because it's tasteless if it's not seasoned at all.
Add multigrain medley in a bowl and top it with kimchi. Recipe for the KIMCHI
- Fry or boil an egg per person and add it on the side or on top of the kimchi.
- Garnish it with all the other ingredients for garnish and drizzle a bit of sesame oil.
- Mix it all up and enjoy.
I eat about 1 cup of the kimchi with this, however, it's up to you. Also, I like kimchi with more sour taste and that is called aged kimchi. This one that I am using is just one month old, but the rest I'd keep in my fridge for about 3-4 months for Korean stews such as Kimchi Jjigae, Soondubu Jjigae, Budae Jjigae, etc. As long as there is no mold on the kimchi, it is edible. Personally, I love aged kimchi because the taste is absolutely amazing. If you do not want to make kimchi, then get store bought. You can look at your local grocery stores or Asian/Korean Market. I used Minute brand because it takes only 10 minutes for my grains to be cooked. You can certainly make your own blend - the time of cooking will depend on what grains you are using. If the mixture is too dry for your taste, add a bit of water. I always end adding about 1/4 cup of water in my rice bowl.
- Add a drizzle of oil to the skillet or wok and heat it on a medium high temp.
- Add sliced onion and stir fry it for 3-5 minutes, then add ground beef.
- Sauté together for about 5-7 minutes or until the meat is no longer pink. Just keep breaking the meat until it’s all cooked very well.
- Take more than half of the fat out of the skillet using a large spoon. You do need all that fat so take it out.
- Add a pinch or two of salt and ground black pepper; stir.
- Add gochujang and stir. Cook for about 2-3 min just to create a nice thick sauce.
- Serve it over rice or multi-grain medley with kimchi, of course.