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Kimchi Rice Bowl with Jammy Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 56 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Korean-inspired
  • Diet: Low Fat

Description

This Kimchi Rice Bowl with Jammy Eggs is a vibrant, flavorful dish combining creamy avocado sauce, perfectly soft-boiled eggs, sautéed bok choy, and tangy kimchi served over nutritious brown rice. It’s a wholesome, well-balanced meal that packs bold flavors and textures, ideal for a satisfying lunch or dinner.

Ingredients

Avocado Sauce

  • 2 avocados, flesh scooped out from skin
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon lemon juice
  • Olive oil, as needed
  • Water, as needed to thin

Eggs

  • 8 large eggs

Bok Choy & Aromatics

  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 2 big bunches bok choy, cut into bite-sized pieces
  • Olive oil or oil of choice, as needed for sautéing

Assembly

  • 2 cups cooked brown rice
  • 1/2 cup chopped kimchi
  • 2 tablespoons toasted sesame seeds

Instructions

  1. Prepare the Creamy Avocado Sauce: In a blender, combine the avocado flesh, fish sauce, soy sauce, and lemon juice. Blend until smooth. Gradually dribble in olive oil and water as needed to reach a thick, velvety consistency. Set aside for later use.
  2. Cook the Jammy Soft-boiled Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for exactly 6 minutes for jammy yolks. Immediately drain the hot water and transfer eggs to cold water to stop cooking. Once cool, carefully peel and set aside.
  3. Sauté the Bok Choy: Heat a splash of olive oil in a large skillet over medium heat. Add the minced ginger and garlic, sautéing for about 30 seconds until fragrant. Add the bok choy and cook for 5 to 10 minutes, stirring occasionally, until wilted and bright green. Remove from heat.
  4. Assemble the Bowls: Divide the cooked brown rice among four bowls. Halve the jammy eggs and arrange on top of the rice. Add sautéed bok choy and chopped kimchi to each bowl. Drizzle liberally with the creamy avocado sauce and sprinkle with toasted sesame seeds before serving.

Notes

  • For extra spice, add a drizzle of chili oil or a sprinkle of red pepper flakes.
  • If fresh bok choy is unavailable, substitute with baby spinach or kale.
  • The avocado sauce can be prepared ahead of time and stored in the refrigerator for up to 24 hours.
  • Ensure eggs are cooked exactly 6 minutes to achieve the perfect jammy yolk texture.
  • Use low-sodium soy sauce to reduce sodium content if preferred.

Find it online: https://slsrecipes.com/kimchi-rice-bowl-with-jammy-eggs-recipe/