Description
A flavorful and nutritious Kimchi Rice Bowl with jammy eggs, sautéed bok choy, and a creamy avocado sauce. This dish balances the spicy tang of kimchi with the rich texture of avocado and perfectly cooked soft-boiled eggs, making it a satisfying meal perfect for any time of day.
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
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 for sautéing
Assembly
- 2 cups cooked brown rice
- 1/2 cup chopped kimchi
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare the Avocado Sauce: Blend the avocado flesh, fish sauce, soy sauce, and lemon juice in a blender. Gradually add olive oil and water while blending until you reach a thick, velvety consistency. Set the sauce aside until needed.
- Cook the Eggs: Place the eggs in a saucepot and cover them with water. Bring the water to a boil over medium-high heat, then reduce to a gentle boil and let the eggs cook for 6 minutes to achieve a jammy yolk. Once done, drain the hot water, rinse the eggs under cold water to stop cooking, peel them carefully, and set aside.
- Sauté the Bok Choy: Heat a splash of 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 bite-sized bok choy and cook for 5 to 10 minutes until wilted and vibrant green. Remove from heat.
- Assemble the Rice Bowls: Divide the cooked brown rice evenly among four bowls. Halve the jammy eggs and place them on top of the rice. Add the sautéed bok choy and sprinkle chopped kimchi over each bowl. Drizzle generously with the creamy avocado sauce and finish by sprinkling toasted sesame seeds on top. Serve immediately.
Notes
- To peel the eggs easily, crack the shells gently and peel under running cold water.
- Adjust the consistency of the avocado sauce by adding water slowly to avoid thinning it too much.
- If preferred, substitute soy sauce for tamari to make the dish gluten-free.
- Toast sesame seeds in a dry pan over medium heat for 2 to 3 minutes to deepen their flavor.
- For extra heat, add a drizzle of chili oil or sprinkle red pepper flakes before serving.
