This classic combination makes for a delicious, quick & probiotic-rich dinner!
Hi, again! Here with another Asian-influenced meal. I can’t stay away, and I won’t stay away.
Any meal made with Asian flavors and fresh vegetables typically wins my heart. This one is definitely up there as one of my favorites, and for so many reasons as well.
Here are some of the ingredients and why I love them:
Red Cabbage – not only is red cabbage beautifully vibrant, but it’s also tasty (especially when cooked!) and full of vitamin C, amino acids and regulates the good bacteria in our stomach!
Kimchi – kind of like sauerkraut but fermented, and more flavor-packed, zesty, spicier and so good mixed in this bowl. It’s also rich in probiotics which benefit our digestion and gut health!
Cucumber- more vitamin c! So much in this bowl. Cucumbers are hydrating and full of potassium too – plus I could eat a whole, large cucumber in one sitting.
Spicy Ground Chicken – the chicken here with gochujang and the tamari makes the best balance of spicy and salty and on top of that, chicken is a great source of protein and fat plus offers vitamin b, which is essential for creating energy through what we eat.
I hope I have given you some inspiration for dinner and some motivation to make some Asian food!
Be sure to check out some of the substitutions for the recipe at the bottom of the ingredients!
Korean Style Chicken & Cabbage Bowls
- SERVES: 3-4
- TOTAL TIME: 40 min
2 cups red cabbage, chopped
1 tsp sesame oil
1 cup wild rice blend, dry *
1 pound ground chicken*
1 tbs gochujang*
¼ cup tamari (gluten-free soy sauce)*
2 tbs rice vinegar
1 tbs honey or maple syrup
3 cloves garlic, minced
1 1-inch piece ginger, grated
1/4 cup water, or as needed
1 or 1/2 cucumber, sliced
Kimchi, for serving, about 1/2 cup
Green onions, sliced, for serving
Sesame seeds, for serving
Start by preparing the rice. Rince the 1 cup underwater then add to a pot with double the amount of water (1:2), bring to a boil, then reduce to low and cover until light and fluffy, about 25 minutes. Fluff with a fork when done. If using cauliflower rice, simply heat in a pot with a touch of oil.
Next, chop the red cabbage to your preference then add it to a hot pan over medium heat and allow it to cook down, stirring frequently to prevent sicking. If it sticks too much, add some olive oil or coconut oil, but I just added the tsp of sesame oil when it was close to done to enhance flavor. Set aside when done.
Mix the gochujang, tamari, rice vinegar, maple syrup, garlic, and ginger in a small bowl or a small glass measuring cup to combine.
To the same pan you cooked the cabbage in, add the ground chicken and cook over medium heat, breaking it up with a wooden spoon to the size you like best. Pour over the gochujang mix and stir through. Allow the chicken to cook through and soften with the sauce mix. When the liquids start to evaporate, add the water then taste test for more spice or salt from the tamari. I seasoned it with black pepper.
While the chicken cooks, prepare the cucumber, green onion, and get your kimchi out to serve.
Check on the rice, and when it’s ready, fluff then add to a bowl or plate alongside the chicken, red cabbage and with fresh cucumber, green onions and kimchi then garnish with sesame seeds, if desired (high recommended!) Enjoy!!
- rice – I used a wild rice blend but your favorite will do. Cauliflower is a great grain-free source and will only increase the nutritional benefits.
- gochujang – this is a fermented red chili paste. It can be hard to find so if you don’t have it use crushed red chili flakes to your preference, about 1 tsp, and some additional tamari. You can also use siracha or even tomato paste for the color & deepness.
- tamari – tamari is a gluten-free soy sauce, but you can easily use regular soy sauce or coconut aminos.
- chicken – any kind of ground protein will work great, in addition to tofu or tempeh.
Let me know if you try any substitutes so I know how well they work in the recipes!
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