Kimchi Fried Rice

Enjoy a bold blend of sautéed mushrooms, tangy Organic Kimchi, and savory gochujang. Topped with a sunny-side-up egg and Shichimi Togarashi, it’s a classic, flavorful meal for any day. Ingredients Ocean’s Halo Organic Kimchi (8 oz or 1/2 the container) 3 cups Ocean’s Halo Sticky Rice or Purple Rice (preferably leftover) Ocean’s Halo Sushi Nori – 1 sheet 1/2 tbsp sesame oil 2 cloves of garlic chopped 8 oz shiitake mushrooms 2 tbsp gochujang paste. A handful of chopped green onions 1 sunny side up egg Oceans’ Halo Shichimi Togarashi Instruction Cook rice according to package, or use leftovers Add 1 tbsp oil to a pan, saute garlic until golden, then add in mushrooms and cook for about 3-4 mins until cooked through. To the pan, add in Kimchi and let saute for about 2 mins, then add in the rice. If the rice is too sticky, add some water. Add in gochujang, sesame oil and combine. Saute until all is warm and the kimchi rice starts to crisp a little. Top with a sunny-side-up egg, green onions, and shichimi togarashi!

Asian Inspired Pasta Salad featuring Kimchi

Enjoy a vibrant blend of savory Soy-free Soy Sauce and the tangy crunch of Organic Shredded Kimchi. This refreshing, umami-packed tuna pasta salad is the perfect flavorful meal for any occasion. IngredientsServes 3-4 : 15 min prep time 8 oz rotini pasta Ocean’s Halo No Soy Soy-free Soy Sauce 1 can of tuna Ocean’s Halo Shichimi Togarashi 2 packs Ocean’s Halo Sea Salt Trayless Seaweed Chopped vegetables of choice (celery, carrots, chives, peppers) Ocean’s Halo Organic Shredded Kimchi Instruction Boil pasta according to package directions. Rinse, drain, and set aside. Add tuna, 5 tbsp of Ocean’s Halo Soy-free Soy Sauce, 2 packs of Trayless Seaweed, and generous sprinkling of Ocean’s Halo Shichimi Togarashi to a large bowl. Mix vigorously until tuna is shredded and everything is combined. Add chopped vegetables of choice and 1 cup Ocean’s Halo Organic Shredded Kimchi to the bowl with the tuna mixture. Mix until well combined. Add drained pasta to bowl with mixture and mix until everything is well incorporated. Top with Shichimi Togarashi and serve!

Kimchi Pancakes (kimchijeon)

Golden, Crispy, and Bursting with Flavor. Master the art of the perfect savory pancake using Ocean’s Halo Organic Kimchi. This recipe delivers a satisfying crunch and a tangy kick in every bite. IngredientsMakes 6-8 small pancakes or fritters Ocean’s Halo Organic Kimchi (8 oz or 1/2 the container) 1 tbsp kimchi brine Ocean’s Halo NoSoy Soy-free Sauce (1/4 cup) 1 Large egg 4-5 scallions oil (vegetable, avocado, etc) 2-3 tbsp rice vinegar 3/4 all-purpose flour 1/4 cup water Instruction Combine egg, Kimchi brine, water, and 2 tbsp NoSoy Sauce. Whisk in the flour. Add in Kimchi and scallions (leave some for topping) Make your preferred size of fritters or pancakes by adding oil to a skillet and cooking pancakes for 3- 4 mins or until golden on each side. Combine NoSoy Sauce and vinegar to make a dipping sauce! Enjoy!

Ocean’s Halo Summer Roll

Refresh your day with these light Summer Rolls featuring crispy veggies, savory mushrooms, and tangy Organic Kimchi. Perfectly paired with our Tangy Thai dressing, they’re a healthy and delicious bite. Ingredients Ocean’s Halo Organic Spring Rolls Wraps Ocean’s Halo Organic Kimchi Ocean’s Halo Organic Sea Salt Trayless Seaweed Snack or Organic Sushi Nori Dipping Sauce: Ocean’s Halo Tangy Thai dressing & marinade Carrots baby bella mushrooms avocado cucumber fresh mint leaf chopped cabbage Instruction Prepare vegetables: Saute baby bella mushrooms in oil and Ocean’s Halo NoSoy sauce until darkened and cooked through. Chop all veggies into thin pieces that are good for layering in your summer roll. Take a summer roll, dip it in cold water for about 10 seconds, lay it flat, and pat off excess water then layer seaweed snack, cucumber, kimchi, mushrooms, avocado, cabbage, carrots. Tuck in the sides and do a half roll, add the mint leaf flat, and continue rolling, and voila! Continue for all rolls & enjoy with a side of Ocean’s Halo Tangy Thai dressing!

The feta egg breakfast wrap

Elevate your morning with crispy feta eggs, creamy avocado, and a kick of Wasabi Seaweed. Wrapped in a light spring roll, it’s a protein-packed and flavorful twist on your classic breakfast. IngredientsServes 2 (4 rolls) Ocean’s Halo Organic Spring Rolls Wraps Ocean’s Halo Organic Wasabi Seaweed Snacks Ocean’s Halo Organic Shichimi Togarashi 1 avocado 2-4 Olive Oil 1/4 cup feta 4 eggs 1 cup arugula Steps Add 1 tbsp of oil to a pan, toss in feta, then crack eggs overtop of feta, cover until eggs are cooked to your liking and feta is crisp. Prep spring roll wraps as suggested on the packaging. Start rolling wrap: Lay spring roll wrap flat after soaking in cold water for 10 seconds, add one sheet of seaweed snack flat, add feat egg on top, add avocado, add some shichimi togarashi, fold sides in and then halfway fold bottom up, add about 1/4 cup arugula and continue rolling. Repeat 3x and enjoy!

Butternut Squash Soup – featuring No Chicken Broth

Smooth, Creamy, and Perfectly Roasted. Warm up with this cozy soup made from roasted squash and savory broth. It's a healthy, creamy bowl topped with crunchy seeds for the perfect comforting meal. IngredientsServes 3-4 16 oz (1/2 container) Ocean’s Halo No Chicken Broth 1/2 cup cottage cheese 1 butternut squash 1 red onion 1 garlic bulb 8-12 mini bell peppers salt – to taste pepper – to taste paprika – 1 tbsp onion powder – 1 tbsp thyme – 1 tbsp olive oil – 2-4 tbsp pepitas for topping Instruction Preheat oven to 400° Slice the squash down the middle, remove seeds and guts. Place the skin side down in an oven-safe dish. Slice the onion into eighths and add to the dish. Slice red peppers in half and add to the dish. Slice off the top of the garlic bulb, exposing the cloves, and add to the dish or in the pocket of the squash. Drizzle about 2 tbsp olive oil over all the veggies, season with salt, pepper, paprika, thyme, and onion powder. Place the dish of veggies in the oven for 50-60 minutes to roast. Once veggies are roasted and soft, add them all into a blender (or use an immersion blender) and blend with No Chicken Broth and cottage cheese. Once combined and smooth, your soup is complete! Serve warm, drizzle with coconut milk or heavy cream, top with pepitas & enjoy!

Egg Dipped Fried Rice Kimbap

We take our Fried Rice Kimbap, give it a quick egg-dip and pan-fry, and top it with a slice of jalapeño. It’s fun, delicious, and takes minutes to prepare – a perfect way to spice up our Fried Rice kimbap roll. How to make it: Dip. Fry. Top. Serve. Done. Instruction Microwave for 1:30 Mix two eggs in a bowl, dip each kimbap covering both sides. Add sesame oil Add the egg-battered kimbap bites to a pan and fry for a few minutes on each side until golden brown Top with a jalapeño!

The ultimate at home short rib ramen

Better Than Takeout Ramen. Indulge in tender, fall-off-the-bone short ribs paired with our rich, savory ramen broth and chewy noodles. It’s a deep, flavorful, and soul-warming meal that brings the professional ramen house experience right to your home. Ingredients For the crockpot short ribs 4 lbs bone-in OR boneless rib eye 1 cup Ocean’s Halo low-sodium NoSoy Soy Sauce 4 tbsp garlic chili sauce 1/2 cup gyoza sauce 1/4 cup toasted sesame oil 4 inch piece of ginger, peeled and chopped 1 container (32 oz) vegetable stock or Ocean’s Halo NoChicken or NoBeef broth For the Ramen 1 container Ocean’s Halo Ramen Broth 4 cakes Ocean’s Halo Ramen Noodles Instruction Add rib-eye, sauces, oil, and vegetable broth to a crockpot. Cook on high for 4-5 hours or on low for 7-8 hours, until the meat is tender and falling apart. Once it is cooked, remove the meat from the pot to cool on the side, drain the liquid (leftovers from the pot roast) in a colander to remove any impurities and save it; this is your sauce. Place the sauce in the fridge for 1-2 hours to let the fat harden. Once cooled, remove the fat from the top of the sauce. You will use the sauce in your ramen. While yousauce is cooling in the fridge, prepare any vegetables for topping. We made grilled bok choy, mushrooms, a soft boiled egg and some scallions. Prepare ramen noodles according to the package: Bring water to a boil, add ramen noodles, remove from heat, and let sit for 3-4 minutes until noodles are cooked. Warm up the Ramen broth. Add Ocean’s Halo ramen broth to a small saucepan, heat on medium until warm. Combine and enjoy!: In a bowl, add the ramen noodles and about 1/2-1 cup ramen broth to the bowl, top with about 1/4 cup of the sauce(adjust to taste), add your meat and toppings, and enjoy while warm!

Wasabi Trayless Seaweed Bites

Small Bites, Big Flavor! Spicy, crunchy, and low-carb. These Wasabi Tuna Bites made with Ocean’s Halo Seaweed Snacks are the perfect fresh bite for any occasion! IngredientsMakes 15 bites Ocean’s Halo Organic Wasabi Trayless Seaweed Snacks (3 packs) Canned tuna (2 cans) 2-3 celery sticks (chopped) 2 small cucumbers (chopped) Scallions (for topping) Sriracha or hot sauce of choice 2 tbsp sriracha Mayo 1/4 cup mayo Pepper 1/4 tsp Black sesame seeds for topping Toasted sesame seeds for topping Instructions Add Tuna, Mayo, Sriracha, celery, cucumbers, and pepper to a bowl and mix until combined. Place wasabi snacks on a flat plate or board. Top with about 1 tbsp of the tuna mixture. Top with scallions, sesame seeds, and some extra hot sauce if you want! Serve immediately! (seaweed will get soggy if it dits too long with the mixture on top).