Coriander Kimchi & Avocado Bowl
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.