A Zesty, Vibrant Bowl Filled With Tangy Kimchi, Crunchy Pickles, And Savory Ingredients – Perfect For A Quick, Flavorful, And Satisfying Meal!
These Quick Kimchi Pickle Bowls are the perfect fusion of spicy, tangy, and savory flavors, and they’re so easy to put together! I decided to make them because I love the bold, fermented flavor of kimchi, and it pairs perfectly with crunchy pickles and fresh vegetables for a quick, satisfying meal.
The combination of flavors and textures in this bowl makes every bite exciting. My family loves these because they’re light yet filling, full of flavor, and customizable to fit any diet. Whether served for lunch, dinner, or even as a snack, these bowls are always a hit!
Questions I Often Get Asked About This Recipe
Q: Can I use store-bought kimchi instead of homemade?
A: Yes! Store-bought kimchi works perfectly for this recipe. Look for kimchi with a good balance of spice and tang for the best flavor.
Q: Can I make this bowl vegan?
A: Absolutely! You can make this bowl vegan by skipping the protein (like eggs or meat) or substituting with tofu or tempeh. The kimchi and pickles already bring a lot of flavor to the bowl.
Q: How spicy is this recipe?
A: The kimchi adds a decent amount of spice, but it’s not overwhelming. If you like it spicier, you can add some chili flakes or chili paste to the bowl for extra heat.
Q: Can I use other pickles besides cucumber?
A: Yes! You can substitute with pickled carrots, radishes, or even pickled jalapeños for a twist on the classic recipe.
Q: Can I make this bowl ahead of time?
A: The kimchi and pickles can be prepared ahead of time. However, it’s best to assemble the bowl just before serving so that the fresh ingredients stay crisp and vibrant.
What You Need to Make Quick Kimchi Pickle Bowls
For the Base:
- 2 cups cooked rice (jasmine, brown rice, or cauliflower rice for a lighter option)
- 1/2 cup cooked protein (optional: grilled chicken, beef, tofu, or a fried egg)
For the Toppings:
- 1/2 cup kimchi, chopped
- 1/4 cup pickles, sliced (cucumber or pickled radish)
- 1/4 cup shredded carrots
- 1/4 cup sliced cucumber
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon green onions, sliced
For the Dressing (optional):
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon chili paste (optional for extra heat)
How to Make Quick Kimchi Pickle Bowls
1. Prepare the base:
Start by cooking your rice according to the package instructions. You can use jasmine rice, brown rice, or cauliflower rice for a lighter option. Set aside.
2. Prepare the toppings:
While the rice is cooking, chop your kimchi, slice the pickles, and shred the carrots. Slice the cucumber and chop the cilantro. Prepare any additional protein you’re using (e.g., grilled chicken, beef, tofu, or a fried egg).
3. Make the dressing (optional):
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and chili paste (if using). Taste and adjust the flavors, adding more honey for sweetness or chili paste for extra heat.
4. Assemble the bowl:
Start by placing a scoop of cooked rice in the center of each bowl. Arrange the toppings around the rice in sections: kimchi, pickles, shredded carrots, sliced cucumber, and any protein you’re using. Garnish with sesame seeds, green onions, and fresh cilantro.
5. Drizzle with dressing:
If using the dressing, drizzle it over the top of the bowl for added flavor. You can also serve the dressing on the side if preferred.
6. Serve:
Serve the bowls immediately, mixing everything together before eating to enjoy all the flavors in each bite.
Tips
- Add some crunch: Top the bowl with crunchy ingredients like roasted peanuts, sesame seeds, or crispy fried onions for added texture.
- Make it a meal prep option: This recipe is perfect for meal prep. Just prepare the rice and toppings in advance and assemble the bowls when ready to serve.
- Customize the protein: You can add grilled chicken, shrimp, or even a soft-boiled egg for a boost of protein and richness.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “These Quick Kimchi Pickle Bowls are fantastic! The kimchi adds such a great zing, and the pickles make it so refreshing. I love the combination of flavors in every bite.”
🌟🌟🌟🌟 Rachel S. – “What a delicious and light meal! The kimchi and pickles are perfect together, and I love how customizable the bowl is. Definitely making this again!”
🌟🌟🌟🌟🌟 Sophie W. – “These bowls are a total game-changer! They’re so vibrant and full of flavor. I added a fried egg on top, and it was perfect. My family loved them!”
🌟🌟🌟🌟 Emma B. – “I love how easy this is to make, and it’s so healthy! The flavors are amazing, and the kimchi really brings everything together. A new favorite!”
🌟🌟🌟🌟🌟 Jessica H. – “This recipe is so fresh and satisfying! The pickles and kimchi add the perfect amount of spice, and the rice makes it so comforting. I’ll definitely be making these bowls again!”
Printable Recipe
Quick Kimchi Pickle Bowls
These Quick Kimchi Pickle Bowls are vibrant and full of flavor, with spicy kimchi, crunchy pickles, and fresh veggies over a bed of rice. The perfect light and satisfying meal that’s customizable to your tastes!
Ingredients
- For the Base:
- 2 cups cooked rice (jasmine, brown rice, or cauliflower rice for a lighter option)
- 1/2 cup cooked protein (optional: grilled chicken, beef, tofu, or a fried egg)
- For the Toppings:
- 1/2 cup kimchi, chopped
- 1/4 cup pickles, sliced (cucumber or pickled radish)
- 1/4 cup shredded carrots
- 1/4 cup sliced cucumber
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon green onions, sliced
- For the Dressing (optional):
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon chili paste (optional for extra heat)
Instructions
1. Prepare the base:
- Start by cooking your rice according to the package instructions. You can use jasmine rice, brown rice, or cauliflower rice for a lighter option. Set aside.
2. Prepare the toppings:
- While the rice is cooking, chop your kimchi, slice the pickles, and shred the carrots. Slice the cucumber and chop the cilantro. Prepare any additional protein you’re using (e.g., grilled chicken, beef, tofu, or a fried egg).
3. Make the dressing (optional):
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and chili paste (if using). Taste and adjust the flavors, adding more honey for sweetness or chili paste for extra heat.
4. Assemble the bowl:
- Start by placing a scoop of cooked rice in the center of each bowl. Arrange the toppings around the rice in sections: kimchi, pickles, shredded carrots, sliced cucumber, and any protein you’re using. Garnish with sesame seeds, green onions, and fresh cilantro.
5. Drizzle with dressing:
- If using the dressing, drizzle it over the top of the bowl for added flavor. You can also serve the dressing on the side if preferred.
6. Serve:
- Serve the bowls immediately, mixing everything together before eating to enjoy all the flavors in each bite.
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If You Enjoyed This Recipe, Please Share!
If you loved these Quick Kimchi Pickle Bowls, please share them with your friends and family! They’re a flavorful, healthy meal that’s perfect for any occasion. Share it on social media and tag me – I’d love to see how your bowls turn out!
