Weeknight Cooking

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

August 19, 2014
8 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

Here's a salty, spicy, savory bowl of bold ingredients. This dish pairs the spicy bite of kimchi with soft, hearty rice, and it's a perfect marriage. If you're looking for a new way to enjoy kimchi, let this be your first stop -- if you're vegan, make sure your kimchi is fish sauce-free. —Gena Hamshaw

What You'll Need
  • For the rice:
  • 1 cup wild rice blend, dry
  • 1 3/4 cups water or vegetable broth
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon tamari
  • 1 teaspoon mirin
  • 2 green onions or scallions, finely chopped
  • For the bowls:
  • 1 1/2 pounds broccoli, crowns only, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon tamari
  • 1 to 2 tablespoons Sriracha (depending on how hot you'd like the broccoli to be)
  • 2 cloves garlic, finely chopped
  • 1 cup kimchi of choice (if you're vegan or vegetarian, make sure it's fish sauce-free)
  • 1/4 cup toasted sesame seeds
  1. Bring the water or vegetable broth and the wild rice to a boil in a medium pot. Reduce to a simmer, with the lid of the pot halfway covering the rice. When the rice has absorbed all of the liquid (35 minutes or so), remove it from heat, fluff with a fork, and allow it to stand for ten minutes. Mix in the sesame oil, tamari, mirin, and scallions.
  2. While the rice cooks, prepare the broccoli: Preheat the oven to 425° F. Whisk together the olive oil, tamari, Sriracha, and garlic. Toss the broccoli pieces in the marinade and distribute them onto a baking sheet. Roast for 15 to 20 minutes, or until the broccoli is crispy and browning, turning the broccoli pieces halfway through.
  3. Divide the rice, broccoli, and the kimchee into four bowls. Sprinkle each bowl with a tablespoon of sesame seeds. Serve.

See what other Food52ers are saying.

  • Cheryl
  • ariane baayens
    ariane baayens
  • maryvelasquez
  • Millie | Add A Little
    Millie | Add A Little
  • Minna Lee
    Minna Lee

14 Reviews

cream C. May 16, 2018
Totally and surprisingly spectacular. Used half the olive oil and twice the Sriracha - no regrets. Put it all over soba noodles. Next time add protein like runny eggs or salmon. Worth repeating.
ShaLaLa2009 January 13, 2018
I've made this twice, adding Food52's crispy sesame-based tofu & shiitakes to the bowl. It's really delicious and easy to make. I'm going to keep making this combo and highly recommend it!
Alicia January 2, 2017
We love this dish--perfect for a healthy and quick weeknight dinner!
Cheryl December 19, 2016
Very good! Agreed that the marinade for broccoli isn't enough. Will consider doubling next time. The wild rice could have used a little more tamari and more green onion. I look forward to my leftovers.
ariane B. August 25, 2016
made this tonight, it is soooo good.
maryvelasquez February 15, 2015
We are addicted to the spicy broccoli. We make it all the time. :)
Matthew R. November 4, 2014
I am making this right now. The only issue I have is that the marinade does not even come close to coating 1 1/2 pounds of broccoli. I tripled the quantities for the marinade. Depending on the taste, I may quadruple it next time.
Matthew R. November 6, 2014
After finally tasting it, this might be the greatest thing ever.
Millie |. August 25, 2014
This sounds amazing! i love the sound of this!

Minna L. August 24, 2014
This is making my Korean soul very happy right now.
Alexandra S. August 22, 2014
This is making me drool. Love the idea of roasting the broccoli with the tamari and sriracha. Everything about it sounds so good! And we are having a cold, dreary day here in upstate new york. This looks perfect.
R August 21, 2014
You have an unfortunate typo in step 2...
Kashap August 24, 2014
For R: Please tell us, what is the 'unfortunate typo'?
R August 24, 2014
It's corrected now. Nevermind.