kimchi over rice is sometimes all you need to make a healthy complete meal. At the end of the day, all you want is something simple, flavorful, with little effort. This dish was a go-to for my mom and I find myself making the same using fresh, delicious, contrasting textures.
You can prepare this in no time and any leftovers will taste even better next day as the flavors continue to dance.
This is a great way to use up any odds & ends or excess in your fridge. Depending on what you have in the fridge at that moment, it’s different every time.
all you need:
fresh produce such as carrots, radish, onions, chives/green onions, apples (you get the idea)
make thin matchsticks out of all your produce; slice the green onions on a bias (looks pretty) and throw all the contents into a bowl that is big enough to mix.
dollop(s) of kimchi sauce, to taste.
mix thoroughly; if you use less sauce, go ahead and season with salt & sugar (optional).
garnish: sesame seeds, fresh veggies as show in photo (enoki mushrooms, cucumber, cabbage), gochujang sauce, sesame oil (optional)
substitute rice with quinoa, grains or noodles & enjoy!
refrigerate any leftovers, good up to 3-5 days; the liquid that seeps out of the veggies should definitely be used too, it’s full of good nutrients.