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Happy New Year! My wish for all of us?  Healthy living, challenges that can be met and acts of loving kindness that are given and received.

Bring the hostages home.

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Spicy Broccoli Kimchi Bowl

Spicy Kimchi Bowl (4).jpeg

Spicy Broccoli Kimchi Bowl


Serves 4


For the rice:

cup rice of choice, uncooked

Water required on package

teaspoons sesame oil

tablespoon soy sauce

teaspoon mirin

green onions tops, chopped


For the bowls:

2 cups broccoli crowns, chopped into bite size florets

    (I also used some of the stems, thinly sliced)

tablespoons vegetable oil

tablespoon soy or tamari sauce

1 to 2 tablespoon Sriracha

cloves garlic, chopped

1 1/2
cups kimchi (comes in mild or spicy. Select the level ofd spicy-ness you like!)

1 teaspoon each, white and black sesame seeds, toasted



  1. Bring water and rice to a boil in a medium pot, using the amount of water stated on package. Place lid on and simmer. After about 30-40 minutes, check to see if water has been absorbed and rice is soft. Remove pot from heat, fluff with a fork. Let cool for about 5 minutes. Add sesame oil, soy sauce, mirin and mix. Add green onions as a garnish on top.

  2. Preheat the oven to 425° F.

  3. Stir together olive oil, tamari, Sriracha, and garlic. Pour into zip lock bag or container with top. Add broccoli and mix until broccoli is covered. Place broccoli on a parchment lined baking sheet. Turn broccoli pieces after 10 minutes of roasting. Roast for a total of 15 to 20 minutes, until the broccoli is crispy and brown. Remove from oven.

  4. For family style serving, place broccoli, kimchi and rice on a large platter. For individual serving, divide rice, broccoli, and kimchee into four bowls.

  5. Sprinkle with sesame seeds.


Expandthetable suggestions

Rice: I used a wild rice mixture that I had on hand.  You can use any variety of white or brown rice, following package directions for cooking time.

Vegan/vegetarian: Use a fish free kimchi.

Gluten Free: Use quinoa in place of rice.

Other veggies: Roast cauliflower, zucchini slices (1/2” slices) or string beans. You can also use tofu!

Note: Like kimchi? Here's another kimchi recipe: Asian Fusion Latkes   

Adapted from Gena Hamshaw. Food

Foodie Lit

Gila Green has written a psychological novel with suspense, a bit of romance and a well developed main character, Luna Levi, who confronts major dysfunctions in her home. Constant emotional and financial disasters are on the horizon. Luna, 19 years old, is Canadian with Israeli/Yemenite roots. Moving into adulthood, she's cast in the role of saving her family. She doesn’t want this role, wanting to escape to college, normalcy, and building her own life. Enter Ian, a supportive young man who falls in love with Luna. Luna trusts no one yet Ian grows on her as he offers the unconditional support that she had yearned for. Gila is an elegant writer. I have loved all of her books- they would make great Book Club selections!

Reviews of Gila Green's other novels:

White Zion and No Entry

Ready for healthy food in the new year? Try this spicy and savory Korean rice bowl--the broccoli and rice are enlivened with the spicy kimchi. It’s a perfect match! This recipe can be an interesting main dish or side dish. Use white, brown or wild rice. Roast the broccoli with minced garlic and soy sauce, for more flavor in each bite. If you are not familiar with this Korean popular staple, here is a great way to be introduced. There are many kinds of kimchi, but all are a fermented cabbage dish, with other vegetables or seafood added. Check the label for fish or seafood free, if you want to make this a vegan or vegetarian recipe. I’ve only seen 3 varieties in most American supermarkets. Go to an Asian market for more choices. This healthy choice is what I’m craving after all the heavier foods and desserts of the holidays.

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