I’m a sauerkraut lover, but kimchi takes first place in the fermented jarred food stakes! I just love the little kick, the hint of fish sauce, and the mixture of cabbage, carrot, radish that the one I tend of pick up includes.
As well as including in this throw together bibimbap inspired bowl, I also whizzed some up into the dressing / thick and creamy sauce. This is where the collagen comes in! It’s super easy to incorporate into your own dressing or sauce (when not adding it to my coffee, which is part of my morning ritual every darn day).
I created this savoury bowl of delicious for Edible Health Collagen whom I work with monthly, creating recipe content to showcase how easy it is to incorporate collagen into your daily routine and cooking! The combo of the collagen and kimchi is a gut loving love bomb.
Bibimbap Bowl Kimchi Collagen Dressing
Print RecipeIngredients
- **For the Bowls**
- 120g uncooked short grain brown rice
- 2 whole eggs
- ½ cup shredded Chinese cabbage
- 1 large carrot, shredded, finely sliced or “noodled” using a peeler
- ¼ cucumber sliced or 3 - 4 baby cucumbers sliced
- Sesame seeds and spring onions to serve
- **For the Dressing**
- 3 tbsp Kimchi
- 2 tbsp Edible Health Collagen, Marine Collagen
- 60g unsweetened soy yogurt
- 1 tbsp smooth peanut butter
- 2 tbsp white miso
- 1 tbsp sesame oil
- ½ tbsp rice vinegar
Instructions
Put rice on to cook according to packet instructions.
Blend together all dressing ingredients in a high speed blender. Season with salt to taste. Leftovers can be stored in the fridge for up to four days in an airtight container.
Prepare vegetables while the rice cooks.
Fry eggs to your liking when the rice is almost cooked.
Season rice with a little salt once cooked.
Assemble bowls with rice, veggies, fried egg and ample dressing. Garnish with some finely chopped spring onions and sesame seeds.
Notes
*If you have your rice cooked already it will take less than 10 minutes!
