Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice


This recipe was published in the New Veganism column on Food52 last week. And it is just too good not to highlight here on CR today.

I was a kimchi lover before I wrote this column, but I didn’t realize that it can be quite tricky to find vegan kimchi; most often, kimchi is made with shrimp paste or fish sauce. That said, there are plenty of vegan friendly kimchi brands out there: some of my go-tos are King’s Kimchi, Mama O’s Kimchi (personal fave!!), and Sunja’s Kimchi. It’s also quite easy to make kimchi at home: check out this tutorial from Serious Eats!

I use kimchi in raw wraps and nori rolls, but I also find that it’s a wonderful complement to warm grains. In this recipe, kimchi meets savory wild rice (infused with sesame oil and scallions) and some super spicy, sriracha-roasted broccoli. It’s a total winner.


Check it out over at Food52. And I’ll see you tomorrow!


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Categories: Recipes

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  1. Kimchi is a very tasty, delicious as well as healthy Korean food. Therefore, you should learn how to make this delicious and healthy food.

  2. Looks like a great meal. I’ve never tried kimchi before, but it looks delicious. Doesn’t look too hard to make either. Thanks for the links too!

  3. I cannot wait to try this. This is healthy comfort food at its best!

  4. I saw this on Food52 the other day, and it is indeed amazing! It has so many of my favorite ingredients and flavors already, but I added a handful of chickpeas to make it even better. I am definitely going to be making a variation of this often.

  5. This hits my bowl-of-food sweet spot (tangy and spicy). And it’s about time to think about picking up the first butternut squash, which is one of my favorite things to make kimchi with. On the to-make list.

    • Ooooohh. Butternut squash kimchi! That sounds incredible, as does this whole recipe. I’m totally making this.