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Inspired By Beefsteak's Kimchi-Wa Bowl

May 2016

Inspired by Beefsteak's Kimchi-Wa Bowl 

The perfect summer recipe-- a refreshing bowl with a bit of kick. And, bonus, if you're too busy to make this recipe, you can always stop by Beefsteak and pick up the original. See our new and upcoming locations!

Serves 4

Cook Time 1 hr

Garlic Yogurt Sauce

1 head of garlic

2 teaspoons extra-virgin olive oil, for drizzling

2 cups Greek yogurt

1/4 cup lemon juice


Soy Ginger Dressing

1/2 cup soy sauce

1/4 cup rice wine vinegar

2 ounces fresh ginger, peeled and diced

1/2 cup toasted sesame oil

4 tablespoons sesame seeds, toasted


For the Bowl

1 ½ cups of carrots, sliced into thin coins

1 cup fresh corn kernels

2 cups of savoy cabbage, diced into 1-inch pieces

1 ¼ cup of shelled edamame, fresh or thawed

2 cups of bok choy, diced into 1-inch pieces

3 cups cooked rice, warm

3/4 cup store-bought kimchi

1/4 cup of scallions, sliced thin

1/4 cup of crushed corn nuts

Salt and pepper, to taste



Preheat the oven to 350 degrees. Peel the papery outer layers off the garlic, leaving bulb intact. Trim away the top half of the head of garlic to expose the garlic cloves. Arrange garlic cut side up on a sheet of foil and drizzle with the olive oil. Wrap foil around garlic and roast until very soft, about 1 hour. Let cool.

Meanwhile, in a blender or food processor, combine the soy sauce, rice vinegar, ginger pieces, and sesame oil. Purée until smooth. Run through a strainer to remove any pieces of ginger, then whisk together with 2 tablespoons of the sesame seeds. Set aside.

Once garlic is roasted, combine garlic with the yogurt and lemon juice in a blender or food processor and mix. Season with salt and pepper, to taste. Set aside.

Fill a large pot with water. Add a generous pinch of salt, then bring to a boil. Once water is boiling, drop the carrots, cabbage, edamame, and bok choy into a pasta insert and place into the boiling water. Stir once and cook until the vegetables are just tender, 90 seconds. Drain well through a strainer.

Transfer the cooked rice to bowls. Top the rice with yogurt sauce. Add the cooked vegetables on top of the rice and dress with the sesame dressing. Garnish with kimchi, scallions, corn nuts, and remaining sesame seeds.


The yogurt sauce and dressing can be made ahead of time and refrigerated for up to 3 days.

Vegetarian kimchi options are available—make sure to check package labels.

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