Description
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
Scale
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
- 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.
- 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.
- 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.
- 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
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 370 mg
