Description
This Kimchi Rice Bowl with Jammy Eggs recipe is a vibrant and flavorful meal combining creamy avocado sauce, perfectly cooked soft-boiled eggs, sautéed bok choy, tangy kimchi, and nutty toasted sesame seeds over wholesome brown rice. It’s a satisfying and balanced dish with a mix of textures and umami-rich flavors, perfect for a nutritious lunch or dinner.
Ingredients
Scale
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
Jammy Soft-boiled Eggs
- 8 large eggs
Sautéed Bok Choy
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 2 big bunches bok choy, cut into bite-sized pieces
- Olive oil, as needed
Assembly
- 2 cups cooked brown rice
- 1/2 cup chopped kimchi
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare the Creamy Avocado Sauce: Blend the avocado, fish sauce, soy sauce, and lemon juice in a blender. Gradually add olive oil and water while blending to reach a thick, velvety consistency. Set the sauce aside for later use.
- Cook the Jammy Soft-boiled Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat, then reduce to a gentle boil and cook the eggs for 6 minutes. Drain the hot water, rinse the eggs under cold water, peel carefully, and set aside.
- Sauté the Bok Choy: Heat some olive oil in a large skillet over medium heat. Add the minced ginger and garlic and sauté for about 30 seconds until fragrant. Add the chopped bok choy and cook for 5-10 minutes until wilted and bright green, then remove from heat.
- Assemble the Bowls: Divide the cooked brown rice evenly among four bowls. Top each bowl with halved jammy eggs, sautéed bok choy, and chopped kimchi. Drizzle with the creamy avocado sauce and sprinkle with toasted sesame seeds for garnish.
Notes
- To peel jammy eggs easily, crack the shell gently and peel under running water.
- You can substitute brown rice with quinoa or white rice if preferred.
- Adjust fish sauce and soy sauce quantities to taste, especially if you prefer a less salty dish.
- This dish can be made vegetarian by omitting fish sauce and replacing it with soy sauce only or a vegetarian alternative.
- Use fresh kimchi for best flavor, but store-bought works well too.
