Coriander Kimchi & Avocado Bowl ｜ 고수김치[vegetarian/vegan option]

Did you know Kimchi can be made with any herbs & veggies? Of course, if you’ve seen my Tomato Kimchi posting already, then you would know already!

My favorite herb kimchi is Coriander Kimchi. I learned to make it at a Korean Buddhist Temple, where nowadays is gaining so much attention for their healthy & mindful vegetarian cooking.

Of course, I’ve made a few changes to the recipe to make it easier & flavorful when served with your favorite dishes. Yum!

This kimchi can be enjoyed all year round, served as a side dish, or as I like it the best, topped over rice with egg and avocado(I think it will make a great combo in a taco or any Tex Mex inspired dishes too).

How to make Coriander Kimchi?

Making Coriander Kimchi is so simple and easy! It will really surprise you how simple it is to make it. Check the recipe below and also watch my YouTube video for the step-by-step tutorial with full details!

Print Recipe

Coriander Kimchi & Avocado Bowl

Prep Time30 minutes mins

Cook Time10 minutes mins

Course: Kimchi, Salad, Side Dish

Cuisine: Korean

Keyword: Kimchi

Servings: 1 small jar

Ingredients

• 150 g Coriander(cilantro) 3cups(5oz.)
• 100 g Green onion 2cups(3.5oz.)
• 3 tbsp Fish sauce Thai or Vietnamese fish sauce(see below for vegan substitutes or other fish sauce options)

For Kimchi Paste

• 3 tbsp Gochugaru(Korean chili flakes)
• 2 tbsp Water
• ⅓ cup Red bell pepper(diced) ¼ of a red bell pepper
• ⅓ cup Onion(diced) ¼ of a large onion
• 2 cloves Garlic 2 teaspoons of minced garlic
• 1 thin slice Ginger 1 teaspoon of minced ginger
• 1 tsp Toasted sesame seeds

For Avocado Bowl

• 1 bowl Cooked rice cook a mix of white rice & your favorite multi grains(Check out my recipe for "Quinoa rice")
• ½ Avocado sliced
• 1 Egg Fried egg of your choice
• 1 tsp Sesame oil optional

Instructions

• Cut coriander into 3cm(1inch) lengths. Set aside.
  
• Cut green onion into 3cm(1inch) lengths.
  
• Add green onion into a big bowl. Pour fish sauce over it. Turn it after 10 min. and let it brine for a total 20 min.
  
• Cut red bell pepper and onion into big dices. Add them to the blender along with garlic, ginger, and water. Blend until smooth.
  
• Pour it into a bowl and mix with gochugaru(Korean chili flakes) and stir well. The paste will thicken as gochugaru soaks the moisture.
  
• Add coriander to the bowl in #3 along with brined green onion.
  
• Pour the kimchi paste in and gently, but thoroughly mix well together. Toss them lightly.
  
• Finish with toasted sesame seeds and give a final toss together.
  
• Put them in a container, give a light push from the top to make sure there's no big space of air in between.
  
• Serve it right away or ferment: let it sit at room temperature for half a day. When you start seeing some bubbles from the kimchi juice, store it in the fridge. Start serving the fermented kimchi and it keeps up to 2 weeks in the fridge before turning too sour.
  
• For Avocado Bowl, slice the avocado. Fry an egg(I like mine sunny side up!).
  
• Assemble on a bed of rice along with coriander kimchi. Splash some sesame oil. Serve right away.
  

Video

Notes

★When using Korean fish sauce(anchovy sauce), reduce the amount to 2 tablespoons. 

★★For vegans, substitute fish sauce with the same amount of tamari, or 2 tablespoons of Korean light soy sauce.   

Any other herb/veggie options?

Fun fact: up to 20% of people are thought to have a genetic variation that makes you taste coriander like soap( https://www.nature.com/news/soapy-taste-of-coriander-linked-to-genetic-variants-1.11398)!

But no worries 🙂 You can swap the coriander for arugula(rocket), watercress, or other herbs/veggies instead. I tried this recipe with arugula and it was such a unique and tasty kimchi on its own! Try it out for yourself.

Which fish sauce should I use? What are the vegan options?

Being away from home, Korea, I realized how hard it was to find a Korean fish sauce at Asian/Korean grocery stores! Korean fish sauce, compared to Thai/Vietnamese ones, is more pungent and saltier. That’s part of the reason why if you make kimchi using a Korean recipe, sometimes it would end up being bland 🙁
So I made this recipe that’s suitable for using Thai/Vietnamese fish sauce you would find in any supermarkets.

Here’s the one I was using in the video. It’s “Three crabs” brand fish sauce.

If you do have Korean fish sauce, then reduce the amount to 2 tablespoons rather than 3 tablespoons.

For vegan recipe, use 2 tablespoons of Korean light soy sauce(middle in the picture below) or 3 tablespoons of tamari(right).

If you have any questions, please feel free to leave us a comment.

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