There is something truly magical about combining vibrant, bold flavors and creamy textures in one wholesome dish, and that is exactly what this Kimchi Rice Bowl with Jammy Eggs Recipe delivers every single time. Imagine perfectly cooked brown rice supporting tender bok choy sautéed with aromatic garlic and ginger, all topped with halved jammy eggs whose yolks are golden and slightly runny. Then add spicy, tangy kimchi for a punch of fermented goodness, and finish it all off with a luscious avocado sauce that ties everything together beautifully. It’s a bowl that feels comforting and exciting, a real celebration of colors, tastes, and warmth in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients might sound like a hassle, but this recipe keeps it refreshingly simple. Each element plays a crucial role: from the creamy avocado sauce to the hearty grains and fresh greens, all ingredients balance one another to create a dish that’s deliciously satisfying yet well-rounded.
- 2 avocados: The base of our velvety avocado sauce, bringing a rich creaminess that complements the spicy kimchi.
- 1 tablespoon soy sauce: Adds a salty depth and umami that enhances the sauce’s flavor.
- 2 teaspoons fish sauce: A pungent kick that brightens and intensifies the overall taste of the bowl.
- 1 tablespoon lemon juice: Brings a refreshing acidity to balance the richness of avocado and eggs.
- Olive oil: Used to create a smooth, luscious texture in the avocado sauce.
- Water: Helps thin the avocado mixture just enough to make it drizzle-ready without losing thickness.
- 8 large eggs: Cooked just right to produce jammy centers that add a comforting, silky bite.
- 1 teaspoon minced ginger: Infuses the sauté with a zesty aroma and subtle heat.
- 2 cloves garlic: Provides a hearty, fragrant base for the bok choy.
- 2 big bunches bok choy: Offers a crisp and tender green component that brightens up the bowl.
- 2 cups cooked brown rice: A wholesome and nutty foundation that grounds all the flavors.
- 1/2 cup chopped kimchi: Delivers tangy, spicy fermented notes that make this dish unforgettable.
- 2 tablespoons toasted sesame seeds: Add crunch and a nutty aroma as the perfect finishing touch.
How to Make Kimchi Rice Bowl with Jammy Eggs Recipe
Step 1: Prepare the creamy avocado sauce
Start by blending the avocados together with fish sauce, soy sauce, and lemon juice in a blender until smooth. Slowly pour in olive oil and a splash of water to thin until you get a thick, velvety consistency. This sauce will coat every bite with creamy, tangy richness, so don’t rush it—take your time to get that ideal smooth texture, then set it aside while you prepare the rest.
Step 2: Achieve perfect jammy eggs
Place all eight eggs into a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then reduce to a gentle boil for exactly 6 minutes. The timing is key here—any longer and the yolks cook through too much. Once done, drain the hot water, run cold water over the eggs to cool, then carefully peel. These jammy eggs will deliver those glorious, soft centers that make this bowl extra special.
Step 3: Sauté aromatic bok choy
Heat a bit of oil in a large skillet over medium heat, then toss in the minced ginger and garlic. Sauté quickly until fragrant, about 30 seconds, releasing their wonderful aromas. Add the bok choy pieces and cook for 5 to 10 minutes, stirring until they are wilted but still vibrantly green. This gentle cooking keeps the bok choy crisp but tender, lending both a fresh bite and a pop of color.
Step 4: Assemble your Kimchi Rice Bowl with Jammy Eggs Recipe
Divide the cooked brown rice evenly among four bowls. Arrange the sautéed bok choy over the rice, then gently place halved jammy eggs on top. Scatter chopped kimchi over everything, drizzle generously with the avocado sauce, and finish with a sprinkle of toasted sesame seeds. The assembled bowl bursts with layers of texture and flavor, just waiting to be enjoyed.
How to Serve Kimchi Rice Bowl with Jammy Eggs Recipe
Garnishes
To take your kimchi rice bowl to the next level, consider sprinkling additional toasted sesame seeds or freshly sliced green onions on top. A light drizzle of chili oil or a few flakes of crushed red pepper can add a smoky heat for spice lovers. These little touches add visual appeal and extra bursts of flavor that brighten the bowl.
Side Dishes
This rice bowl is wonderfully self-contained, but if you want to round out a meal, mild cucumber salad or a light miso soup serve as refreshing, palate-cleansing companions. Pickled radishes or daikon offer a pleasing crunch and a touch of sweetness that contrasts beautifully with the savory richness here.
Creative Ways to Present
Serve this dish in rustic bowls woven with natural textures to complement the vibrant colors. For a playful twist, offer components deconstructed—rice and kimchi in separate dishes so guests can create their own balance of flavors. Alternatively, topping the bowl with crispy fried shallots or nori strips can add an exciting crunchy layer that keeps the dish dynamic.
Make Ahead and Storage
Storing Leftovers
This dish keeps well overnight if stored properly. Separate the avocado sauce and kimchi from the rice and bok choy to prevent sogginess. Keep peeled jammy eggs in their own airtight container lined with damp paper towels to maintain moisture.
Freezing
While you can freeze the cooked brown rice and sautéed bok choy, the eggs and avocado sauce do not freeze well due to their textures. For best results, freeze only the rice and greens, and freshen up the eggs and sauce before serving.
Reheating
Gently reheat the rice and bok choy in a microwave or on the stove, stirring occasionally to warm evenly. Add the kimchi and avocado sauce after reheating, then slice fresh eggs on top to avoid overcooking them during reheating. This way, you keep flavors and textures vibrant.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice works perfectly if you prefer its softer texture or shorter cook time. Just keep in mind brown rice offers a nuttier flavor and more fiber.
How do I know when the eggs are perfectly jammy?
Timing is everything: 6 minutes at a gentle boil usually produces jammy yolks that are custardy but not runny. If you want them softer or firmer, adjust the boiling time by 30-second increments.
Is this recipe suitable for vegans?
This dish does include eggs and fish sauce, so it is not vegan. However, you can easily substitute tamari for soy and use tofu scrambles or mushroom slices instead of eggs to make a plant-based version.
Can I make the avocado sauce ahead of time?
Yes, you can prepare the avocado sauce up to a day ahead and store it tightly covered in the fridge to prevent browning. Give it a quick whisk before serving to bring back its creamy texture.
What type of kimchi is best for this recipe?
Traditional napa cabbage kimchi works beautifully here, offering balanced fermented tang and spice. If you prefer milder flavors, look for less spicy varieties or rinse kimchi briefly to soften the heat.
Final Thoughts
This Kimchi Rice Bowl with Jammy Eggs Recipe is one of those wonderful dishes that brings warmth, comfort, and a bit of excitement to any mealtime. It’s simple enough to prep on a busy weeknight yet vibrant and impressive enough for sharing with friends or family. If you’re craving a bowl brimming with layers of texture and flavor, don’t hesitate—gather your ingredients and dig in. I promise, once you try it, this recipe will become a beloved staple in your kitchen.
Print
Kimchi Rice Bowl with Jammy Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
- Diet: Low Fat
Description
A vibrant and nutritious Kimchi Rice Bowl featuring sautéed bok choy, tangy kimchi, and creamy avocado sauce, topped with perfectly cooked jammy eggs. This well-balanced dish blends savory, spicy, and fresh flavors for a satisfying meal perfect for 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 & Vegetables
- 8 large eggs
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 2 big bunches bok choy, cut into bite-sized pieces
Assembly
- 2 cups cooked brown rice
- ½ cup chopped kimchi
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare avocado sauce: Blend the avocado flesh, fish sauce, soy sauce, and lemon juice in a blender. Gradually add olive oil and water, blending until you achieve a thick, velvety consistency. Set the sauce aside for later use.
- Cook jammy eggs: Place the eggs in a saucepot and cover with water. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for exactly 6 minutes. Remove the eggs from hot water, rinse under cold water to stop cooking, peel carefully, and set aside.
- Sauté bok choy: Heat a splash of oil in a large skillet over medium heat. Add minced ginger and garlic, sautéing for about 30 seconds until fragrant. Add the chopped bok choy and cook for 5 to 10 minutes until the greens are wilted but still vibrant. Remove from heat.
- Assemble 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 the creamy avocado sauce generously and finish with a sprinkle of toasted sesame seeds. Serve immediately.
Notes
- Be careful when peeling the eggs; running them under cold water helps remove shells more easily.
- Adjust the amount of olive oil and water in the avocado sauce to get the desired thickness.
- Use brown rice for added fiber and nutrients, but white rice can be substituted.
- Kimchi adds a spicy and tangy kick; adjust quantity based on your preference.
- To make this recipe vegan, omit eggs and substitute fish sauce with soy sauce or tamari.
