Ingredients per serving


Prepare the kimchi

  • Cabbage, finely sliced 1.0 ea
  • Carrots, finely shredded 6.0 ea
  • Onions, white, thinly sliced 1.0 ea
  • Green onions, coarsely chopped 6.0 ea
  • Gochugaru pepper flakes(or gojuchang paste) 7.0 Tbsp
  • Garlic, chopped 5.0 cloves
  • Soy sauce 4.0 Tbsp
  • Rice vinegar 4.0 Tbsp
  • Sesame seeds 2.0 Tbsp
  • Sesame oil 2.0 Tbsp
  • Salt and Pepper, to taste
  • Vegan fish sauce 3.0 Tbsp

Prepare smoked farro pilaf

Assemble the bowl

Experience a harmonious blend of bold flavors and comforting textures in this Kimchi Bowl. Smoked farro pilaf forms the hearty base, providing a satisfying foundation for tangy, spicy kimchi.



  1. Prepare the kimchi

    • Combine the cabbage, carrots, white onion, and green onions.
    • Combine the gochugaru, garlic, soy sauce, rice vinegar, sesame seeds, sesame oil, salt , pepper, and vegan fish sauce.
    • Toss the vegetables together with the aromatics.
    • Place in a fermentation crock. Cover but do not seal, and allow to ferment for 2-3 days.
  2. Prepare smoked farro pilaf

    • In a saucepan, soak smoked farro in prepared Knorr® Professional Ultimate Vegetable Base for 20 minutes.
    • Roast in a 425°F oven for 30-45 minutes, or until tender. Remove and cool.
    • Bring to a boil, reduce to a simmer, and cover. Simmer for 30 minutes until tender. Strain and set aside, keeping farro warm.
  3. Assemble the bowl

    • Place pilaf in serving bowl. Place kimchi in bowl next to pilaf. Top with poached egg. Drizzle with Hellmann’s Spicy Mayonnaise.