Lunchbreak: Wheat berry bowl, prepared by Urbanbelly chef Bill Kim

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Owner and Executive Chef Bill Kim

1542 N. Damen Avenue
(773) 904-8674

Wheat Berry Bowl


1 cup hard winter wheat berries
1 piece of avocado
1/2 cup of pea shoots or arugula
1 tsp each of sliced basil, mint, cilantro
1 tsp toasted sesame seeds

1 cup hot water
1 cup sugar
1/2 cup rice wine vinegar
1 cup soy sauce
1 Tbs sesame oil

Vegan Kimchi Salad:
1 cup diced eggplant
1/2 cup chopped Napa cabbage
1/2 cup sliced red radish
1/2 cup diced firm tofu
1/2 cup thinly slice cucumber
1/2 cup thinly sliced red onion
2 cups of the marinade
2 Tbs Korean style red chili flake
zest of 1/4 of a lime

Put the wheat berries into a pot with 3 cups of boiling water and a large pinch of salt. Simmer for 40 minutes or until tender. Strain and chill them. For the marinade, mix the sugar and water in a large bowl until dissolved, and then whisk the rest of the ingredients in. For the Kimchi Salad, first heat up a sauté pan and cook the eggplant until it is caramelized. Then mix it with all the other ingredients and marinate for one hour.

To plate:
Place the wheat berries at the bottom of a bowl. Strain the vegetables and place on top of the wheat berries. Slice an avocado in half, peel, and put on top of the salad. Garnish with herbs and arugula and top with sesame seeds and more Korean chili flakes, if desired.


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