Kimchi Bowl

This vegetable-packed kimchi bowl features a range of flavors from smoky and savory, to spicy and tangy. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he tops smoked farro pilaf with spicy, tangy cabbage and carrot kimchi, and a rich poached egg. This dish makes a satisfying and hearty meal.

 
 

Yield: 6 portions

Method

  1. For the kimchi: Combine the cabbage, carrots, white onion, and green onions.

  2. Combine the gochugaru, garlic, soy sauce, rice vinegar, sesame seeds, sesame oil, salt , pepper, and vegan fish sauce.

  3. Toss the vegetables together with the aromatics.

  4. Place in a fermentation crock. Cover but do not seal, and allow to ferment for 2-3 days.

  5. For the smoked farro pilaf: In a saucepan, soak smoked farro in prepared Knorr® Professional Ultimate Vegetable Base for 20 minutes.

  6. Bring to a boil, reduce to a simmer, and cover. Simmer for 30 minutes until tender. Strain and set aside, keeping farro warm.

  7. For assembly: Place pilaf in serving bowl. Place kimchi in bowl next to pilaf. Top with poached egg. Drizzle with Hellmann’s Spicy Mayonnaise.

Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.

Ingredients

For the kimchi

1 ea. cabbage, chopped

6 ea. carrots, finely shredded

1 ea. white onion, thinly sliced

6 ea. green onions, coarsely chopped

6 - 8 Tbsp. gojuchang

4 - 5 cloves garlic, chopped

3 - 4 Tbsp. soy sauce

4 Tbsp. rice vinegar

2 Tbsp. sesame seeds

2 Tbsp. sesame oil

to taste, salt

to taste, pepper

3 Tbsp. vegan fish sauce

For the smoked farro pilaf

2 cups farro, raw kernels smoked for 20 minutes                                             

4 quarts Knorr® Professional Ultimate Vegetable Base, prepared

For assembly

6 ea. poached egg

as needed, Hellmann’s® Spicy Mayonnaise

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.