Kimchi Bowl
Kimchi Bowl
Directions
- Place pilaf in serving bowl.
- Place kimchi in bowl next to pilaf. Top with poached egg
- Drizzle with Hellmann’s® Spicy Mayonnaise.
Ingredients
- 6 ea. egg(s), poached
- Hellmann's® Spicy Mayonnaise, as needed
Kimchi
Directions
- Combine the cabbage, carrots, white onion, and green onions.
- Combine the gochugaru, garlic, soy sauce, rice vinegar, sesame seeds, sesame oil, salt, pepper, and vegan fish sauce.
- Toss the vegetables together with the aromatics.
- Place in a fermentation crock. Cover but do not seal and allow to ferment for 2-3 days.
Ingredients
- 1 ea. Cabbage, finely sliced
- 6 ea. Carrots, finely shredded
- 1 ea. white onion, thinly sliced
- 6 ea. onion(s), green, coarsley chopped
- 7 tbsp Gochugaru, or gojuchang paste
- 5 garlic, clove(s), chopped
- 4 tbsp soy sauce
- 4 tbsp rice vinegar
- 2 tbsp sesame seeds
- 2 tbsp oil, sesame
- salt and pepper, to taste
- 3 tbsp fish sauce, vegan
Smoked Farro Pilaf
Directions
- In a saucepan, soak smoked farro in prepared Knorr® Professional Ultimate Vegetable Base for 20 minutes.
- Roast in a 425°F oven for 30-45 minutes, or until tender. Remove and cool.
- Bring to a boil, reduce to a simmer, and cover. Simmer for 30 minutes until tender. Strain and set aside, keeping farro warm.
Ingredients
- 2 cups Farro, raw kernels, smoked for 20 minutes
- 4 g. Knorr® Professional Ultimate Vegetable Bouillon