Yummy Rice Bowl with Kimchi Vinaigrette

Name: Yummy Rice Bowl with Kimchi Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1/2 cup mayonnaise; 1 tablespoon gochujang paste; 1 tablespoon lime juice; 3 tablespoons kimchi pickling juice (from 24-oz jar); 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 tablespoon toasted sesame oil; 1 tablespoon gochujang paste; 1 teaspoon finely chopped fresh gingerroot; 1 teaspoon honey; 1/4 cup vegetable oil; 4 cups chopped romaine leaves; 2 cups shredded cooked chicken; 4 cups cooked short-grain brown rice; 1 cup shredded carrots; 1 medium red bell pepper, cut into thin strips; 1/4 cup thinly sliced radishes; 1 cup thinly sliced kimchi, drained and patted dry; 2 green onions, thinly sliced on the bias; 1/4 cup chopped fresh cilantro leaves

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Kitchen Tested

Prep 30 min
Total 30 min
Servings 4

Our favorite Korean ingredients are doing double time in this dish. While gochujang paste spices up the dressing and also flavors the chicken, kimchi is busy building the vinaigrette with its pickling juice and then topping off the whole shebang. Whether you’re making it for dinner or packing it for lunch, this rice bowl is going to be a hit. MORE+ LESS-

By Tablespoon Kitchens

Updated November 15, 2019

Ingredients

Gochujang Mayonnaise

1/2

cup mayonnaise

tablespoon gochujang paste

tablespoon lime juice

Kimchi Vinaigrette

tablespoons kimchi pickling juice (from 24-oz jar)

tablespoon soy sauce

tablespoon lime juice

tablespoon toasted sesame oil

tablespoon gochujang paste

teaspoon finely chopped fresh gingerroot

teaspoon honey

1/4

cup vegetable oil

Bowls

cups chopped romaine leaves

cups shredded cooked chicken

cups cooked short-grain brown rice

cup shredded carrots

medium red bell pepper, cut into thin strips

1/4

cup thinly sliced radishes

cup thinly sliced kimchi, drained and patted dry

green onions, thinly sliced on the bias

1/4

cup chopped fresh cilantro leaves

Steps

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1

In small bowl, beat Gochujang Mayonnaise ingredients with whisk; set aside.
2

In medium bowl, beat kimchi juice, soy sauce, 1 tablespoon lime juice, the sesame oil, 1 tablespoon gochujang paste, the gingerroot and honey with whisk. Slowly beat in vegetable oil. Measure 1/3 cup of the Kimchi Vinaigrette in measuring cup; set aside. Add romaine to remaining Kimchi Vinaigrette in bowl; toss to coat. Divide romaine among 4 bowls. Add remaining 1/3 cup Kimchi Vinaigrette and chicken to bowl; toss to coat.
3

Divide rice among the 4 bowls of romaine. Top with chicken mixture, carrots, bell pepper and radishes. Top with kimchi. Drizzle with gochujang mayonnaise. Sprinkle with green onions and cilantro.

Expert Tips

Top with diced avocado for a fresh and creamy garnish.
Using the kimchi juice in the vinaigrette is similar to the pickleback method, where you use pickling liquid from regular pickles as an acidic base for vinaigrettes, marinades, etc. This kimchi vinaigrette would taste delicious drizzled over cooked eggs, added to sauces and soups, or any number of dishes.