A natto bowl dressed in a spicy Korean sauce made of fizzy kimchi, spicy gochujang, nutty sesame oil, and salty soy sauce, is my go-to work week meal when I am looking for something healthy and protein packed. My recipe is super simple and only takes 5 minutes to make.
I have been a fan of natto ever since I had my first taste in Tokyo, back in 1995. The slimy texture and funky, earthy, and nutty taste, made me instantly fall in love with the dish. While natto is most commonly seasoned with a simple tare sauce and a squirt of yellow mustard (both are included in the individual styrofoam package natto comes in), I like to add extra flavor to it and use various toppings to keep it interesting.
I came up with this natto recipe after watching my husband, Ben, eating it with a side of kimchi. I tried the combination and loved it instantly. From there I added a little toasted sesame oil and gochujang to punch up the taste, and finished it with a dash of soy sauce for umami, and plenty of chopped green onions and sesame seeds for texture.
Table of contents
Ingredients
Scroll down to the recipe card for the full recipe.
- Natto: Natto are soybeans that have been fermented with a bacteria called bacillus subtilis. The texture of the beans is very sticky and the taste is very unique and hard to describe – it’s very pungent, earthy, nutty, and cheesy. Natto beans come in many different sizes (ultra small, extra small, small, medium, and large) and cuts (whole and crushed). For this recipe I recommend using small, called ko-tsubu natto (小粒納豆), or medium size, called chu-tsubu natto (中粒納豆), natto beans.
- Gochujang: Gochujang is a Korean red chili paste made from fermented soybean, chili powder, glutinous rice, malt powder, and salt. It’s spicy, sweet, and earthy, and is one of the most used condiments in Korean cooking. It can be purchased in Asian supermarkets and sometimes in regular supermarkets. Or it can be made at home like my easy homemade gochujang recipe!
- Toasted sesame oil: Regular sesame oil also works but if you don’t already have toasted sesame oil in your pantry, I highly recommend getting a bottle! The nutty taste of sesame is much more pure and pronounced in toasted sesame oil.
- Soy sauce: Regular Japanese soy sauce is used to deepen the umami level and add some saltiness to the sauce.
- Green onions: Greens onions are always my favorite type of onion to use as a garnish when it comes to Asian food! I’m adding plenty to this natto rice bowl for a refreshing crunch and a little sweetness.
- Kimchi: I’m using cabbage kimchi but if you prefer cubed daikon radish, cucumber (oi kimchi), or green onion kimchi, go ahead and use that. I also like kimchi that’s sour, pungent, and fizzy. My favorite kimchi brands are Pulmuone Kimchi and Akiyama.
- Ground sesame seeds: Ground sesame seeds infuse the dish with extra nuttiness. This ingredient is optional.
- Japanese short grain rice: Either white or brown Japanese short grain rice can be used. I like using brown rice for its extra chewy texture. I also find that it tones down the sliminess of natto and makes the entire dish well rounded.
Variations
- Add aromatics: A small handful of freshly chopped cilantro or chopped basil will be refreshing and herbaceous. A pinch of ground black pepper will give it a woodsy and citrusy aroma.
- Make it cheesy: Shredding a little parmesan cheese or mozzarella cheese on top is a popular option in Japan. That’s because both the natto and cheese have a strong umami taste and, therefore, pair well together.
- Add some creaminess: Add half of a chopped avocado per bowl. I do this a lot when I want my natto bowl to be more filling. Using avocado with natto is so delicious that I often use it with just a dash of soy sauce and some green onions.
How To Make This Natto Bowl
- Open both natto packages and divide the gochujang, toasted sesame oil, and soy sauce among them, equally.
- Stir the ingredients with the natto until they are fully combined.
- Warm up the rice and divide it between two serving bowls.
- Pour the natto over the rice and top with the kimchi, green onions, and ground sesame seeds. Enjoy!
Expert Tips
- Finely chopped ingredients. To make every bite satisfying, I recommend finely chopping the kimchi and green onions. This way, every bite gets the same amount of everything as opposed to one big chunk of cabbage or onion taking over in flavor.
- Take the natto out of the fridge 30 minutes before eating. This is so the temperature of the natto is closer to room temperature than fridge cold. Since it will be served over warm rice, it’s better to have it a little bit on the warm side so there is no big contrast in temperature.
What To Serve With It
This natto bowl is quite filling so it doesn’t need to be served with big main dishes. I usually pair it with a simple miso soup, dongchimi, Korean chive pancakes (buchujeon), or a Korean bean sprout salad (sookju namul).
Other recipes to pair with this natto bowl: Edamame with soy and sesame sauce, Japanese coleslaw, Chinese eggplant with garlic sauce, lemon sour, Korean spinach side dish, Korean sticky chicken, vegetable egg roll, egg drop soup.
Frequently Asked Questions
Yes, natto is gluten-free but this recipe isn’t since it contains soy sauce. To make this gluten-free, use tamari or gluten-free soy sauce. It should also be noted that gochujang made with barley isn’t gluten-free, and some store bought kimchi can also contain gluten. Therefore, it’s a good idea to always check the label before purchasing these ingredients if you are sensitive to gluten.
It depends on the kimchi used. Many store bought kimchis aren’t vegan because they contain fish sauce or shrimp paste. But you can find vegan kimchi pretty easily these days in Korean supermarkets or regular supermarkets. Or, you make vegan kimchi at home by following my recipe, which also happens to be very easy!
Did you try this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Spicy Natto Bowl (Korean Style)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: None
- Cuisine: Japanese
- Diet: Vegan
Ingredients
- 2 natto packages
- 2 teaspoons gochujang
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce
- 2 green onions, finely chopped
- 1/4 cup chopped kimchi
- Ground sesame seeds (optional)
- 2 cups warm white rice or brown rice
Instructions
1. Season the natto. Open the natto packages and split the gochujang, toasted sesame oil, and soy sauce, between the two packages. Use chopsticks to mix the ingredients with the natto and keep stirring until the gochujang has fully dissolved.
2. Warm up the rice. Place the cooked rice in a microwave safe dish with a lid and warm it up until the grains are soft.
3. Put the dish together. Fill two serving bowls with a cup of warm rice each. Top each bowl with natto and finish by dividing the green onions and kimchi among the two bowls. Serve.
Notes
This recipe cannot be saved for later as the rice will soak up the sauce and get mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 4.1g
- Sodium: 338mg
- Fat: 11.2g
- Saturated Fat: 1.6g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 62.7g
- Fiber: 3.5g
- Protein: 15.9g
- Cholesterol: 0mg
Questions and Reviews
I love this Recipe! The Spicy Natto Bowl (Korean Style) has a bold, pungent taste from the natto and a fiery kick from the Korean spices. It’s a mix of sticky, spicy, and savoury flavours, perfect for those who enjoy strong, distinctive tastes.
Thank you so much Elle!