Print

Kimchi Rice Bowl with Jammy Eggs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

A vibrant and comforting Kimchi Rice Bowl with creamy avocado sauce, jammy soft-boiled eggs, sautéed bok choy, and tangy kimchi. This easy-to-make dish blends savory and fresh flavors perfect for a nourishing lunch or dinner.

Ingredients

Creamy Avocado Sauce

  • 2 avocados flesh scooped out from skin
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons water to thin

Jammy Soft-boiled Eggs

  • 8 large eggs

Sauteed Bok Choy

  • 1 teaspoon minced ginger
  • 2 cloves garlic minced
  • 2 big bunches bok choy cut into bite-sized pieces
  • 1 tablespoon olive oil or vegetable oil

Assembly

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

Instructions

  1. Creamy Avocado Sauce: Blend the avocado flesh, fish sauce, soy sauce, and lemon juice in a blender until smooth. Gradually add olive oil and water to achieve a thick but pourable sauce consistency. Set aside.
  2. Jammy Soft-boiled Eggs: Place the eggs in a saucepan and add enough water to cover them completely. Bring the water to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook the eggs for 6 minutes. Drain the hot water and immediately run cold water over the eggs to stop cooking. Let them cool slightly, then carefully crack and peel the eggs.
  3. Sauteed Bok Choy: Heat the oil in a large skillet over medium heat. Add the minced ginger and garlic and sauté for 30 seconds until fragrant. Add the bok choy pieces and cook, stirring occasionally, for 5 to 10 minutes until wilted and bright green. Remove from heat.
  4. Assembly: Divide the cooked brown rice evenly among 4 bowls. Top each bowl with sautéed bok choy, chopped kimchi, and two jammy soft-boiled eggs. Drizzle the creamy avocado sauce generously over everything and sprinkle with toasted sesame seeds. Serve immediately.

Notes

  • Use ripe but firm avocados to get a creamy sauce without bitterness.
  • Adjust thickness of avocado sauce by adding more or less water and olive oil.
  • Carefully timing eggs ensures perfect jammy yolks; use a timer for accuracy.
  • For a vegan version, omit eggs and fish sauce; replace fish sauce with extra soy sauce or seaweed-based seasoning.
  • Kimchi can be store-bought or homemade depending on preference.
  • Brown rice can be swapped with white rice or quinoa for variation.

Nutrition

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