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
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 & 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.
