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Yummy Rice Bowl with Kimchi Vinaigrette

Yummy Rice Bowl with Kimchi Vinaigrette
  • 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.
Updated November 15, 2019

Ingredients

Gochujang Mayonnaise

  • 1/2 cup mayonnaise
  • 1 tablespoon gochujang paste
  • 1 tablespoon lime juice

Kimchi Vinaigrette

  • 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

Bowls

  • 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

Steps

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
800
Calories from Fat
420
Total Fat
47g
72%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
70mg
24%
Sodium
1850mg
77%
Potassium
760mg
22%
Total Carbohydrate
67g
22%
Dietary Fiber
6g
25%
Sugars
9g
Protein
28g
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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