This Kimchi Rice Bowl with Jammy Eggs Recipe is a total game changer when you want a comforting meal bursting with bold flavors without spending hours in the kitchen. Trust me, once you try it, you'll wonder why you didn’t make it sooner!
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Why You'll Love This Recipe
I can’t get enough of this Kimchi Rice Bowl with Jammy Eggs Recipe—it’s the perfect harmony of spicy, creamy, and umami-rich elements that come together without any fuss. The first time I made it, I was hooked not only by how tasty it was but by how the jammy eggs take the whole thing up a notch.
- Simple yet flavorful: Every ingredient shines, making it a balanced one-bowl wonder that’s surprisingly easy to prepare.
- Jammy eggs are life: Their soft center adds a luscious texture that blends magically with the spicy kimchi and creamy avocado sauce.
- Perfect for meal prep: Cook up a batch of brown rice ahead of time, and dinner comes together in minutes on busy nights.
- Customizable and healthy: Packed with veggies and wholesome fats, plus you can easily swap ingredients to suit your mood.
Ingredients & Why They Work
This Kimchi Rice Bowl with Jammy Eggs Recipe brings together a few simple but star-quality ingredients that complement each other beautifully. Each has a role: creaminess, spice, texture, and freshness. When you shop, make sure the kimchi is vibrant and fresh, and pick good-quality eggs for that perfect jammy yolk.
- Avocados: The base for the creamy sauce, adding richness without heaviness.
- Soy sauce: Adds savory depth and balances the tang of the kimchi.
- Fish sauce: A secret umami booster that wakes up the sauce flavor brilliantly.
- Lemon juice: Brightens everything, cutting through the richness.
- Eggs: Fresh large eggs give you that incredible jammy soft center when cooked just right.
- Ginger and garlic: Aromatics that add warmth and complexity to the bok choy.
- Bok choy: A leafy green that gets tender and vibrant, perfect for texture against the soft rice and eggs.
- Brown rice: Nutty and wholesome, it’s the hearty base for the bowl.
- Kimchi: Kick of spice and fermented tang to brighten the whole dish.
- Toasted sesame seeds: A simple garnish that adds crunch and a toasty note.
Make It Your Way
One of my favorite things about this Kimchi Rice Bowl with Jammy Eggs Recipe is how easy it is to make it your own. I often swap bok choy for spinach or even kale when I’m feeling extra veggie-rich. Also, the avocado sauce is a playground — I sometimes toss in a little chili flakes for heat or swap lemon for lime if that’s what I’ve got.
- Variation: Once, I added sautéed mushrooms for an earthier bite, and it totally elevated the bowl’s texture.
- Spice level: If you love heat, toss in some gochujang or more kimchi juice to the sauce.
- Protein twist: Swap eggs for pan-fried tofu cubes if you’re looking for a plant-based option.
Step-by-Step: How I Make Kimchi Rice Bowl with Jammy Eggs Recipe
Step 1: Whip Up That Creamy Avocado Sauce
Start by blending ripe avocado flesh with soy sauce, fish sauce, and fresh lemon juice. I like to add a splash of olive oil and water to loosen it up just enough so it’s thick but pourable. This sauce is your creamy, tangy, salty backbone that makes everything come together.
Step 2: Master Those Jammy Soft-Boiled Eggs
Place your eggs in cold water and bring to a gentle boil. The magic number is about 6 minutes for that beautifully jammy yolk. When time’s up, immediately cool them in icy water to stop cooking and make peeling easier. I’ve learned peeling is way less frustrating when you crack the shells gently all over and peel under running water.
Step 3: Sauté Your Bok Choy to Bright Green Perfection
In a hot skillet with a little oil, quickly sauté minced ginger and garlic for 30 seconds until fragrant, then throw in your chopped bok choy. Keep it moving so it wilts just right, tender but still vibrant—usually between 5–10 minutes.
Step 4: Assemble Your Bowl Like a Pro
Divide your warm cooked brown rice into bowls. Nestle the peeled jammy eggs, spoon over the sautéed bok choy, and scatter chopped kimchi on top. Drizzle generously with your creamy avocado sauce and finish with a sprinkle of toasted sesame seeds. Instant deliciousness guaranteed.
Top Tip
Over the years, making this Kimchi Rice Bowl with Jammy Eggs Recipe, I’ve found a few tricks really smooth the process and boost flavor. Here’s what I swear by to get the best results:
- Egg Timing Is Everything: Use a timer and start when the water boils gently to nail that perfect jammy yolk every time.
- Peel Eggs Under Water: Peeling eggs under cold running water helps the shell slide off much easier—no frustrating sticking.
- Use Ripe Avocados: Make sure the avocado is perfectly ripe—too firm and the sauce won’t be creamy, too soft and it gets mushy.
- Don’t Overcook Bok Choy: Keep an eye on the bok choy; cooking too long makes it limp and dulls the flavor.
How to Serve Kimchi Rice Bowl with Jammy Eggs Recipe
Garnishes
I personally love finishing this bowl with extra toasted sesame seeds for texture and a drizzle of chili oil for a bit of warmth. Sometimes I throw on thinly sliced scallions or a sprinkle of crumbled nori sheets to add a little fresh crunch and more umami depth.
Side Dishes
This dish can be a whole meal, but if you want to get fancy, I like pairing it with simple cucumber kimchi salad for a refreshing contrast or some quick miso soup on the side for ultimate comfort. Pickled daikon radish goes great too if you crave extra tang.
Creative Ways to Present
For special occasions, I’ve served this in large shallow bowls with all elements beautifully arranged—kimchi, eggs halved artfully, bok choy fanned out, and avocado sauce drizzled like a painter’s stroke. It looks as impressive as it tastes and always gets compliments!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover rice, bok choy, and kimchi separately in airtight containers in the fridge to keep flavors fresh and textures intact. Eggs are best eaten the same day but can be refrigerated if peeled and stored carefully.
Freezing
While I don’t recommend freezing the jammy eggs, the rice and sautéed bok choy freeze well on their own. Just reheat gently and add fresh kimchi and eggs when ready to serve for the best flavor and texture.
Reheating
To reheat leftovers, I microwave the rice and bok choy with a sprinkle of water, covered, to keep moisture in. Then, I add fresh kimchi and top with a freshly cooked jammy egg for a quick and delicious revival of this bowl.
Frequently Asked Questions:
Yes! Simply skip the jammy eggs and fish sauce in the avocado sauce. You can replace the fish sauce with a splash of soy sauce or tamari for umami. Tofu cubes or sautéed mushrooms make great egg substitutes.
If you don’t have fish sauce on hand, soy sauce alone can provide a similar savory note. For an added umami kick, a teaspoon of miso paste blended into your avocado sauce works beautifully.
Timing is everything—bring your eggs to a gentle boil, then cook for exactly 6 minutes before plunging them into ice water. This stops cooking immediately and makes peeling easier. Fresh eggs can be harder to peel, so slightly older eggs often work better.
Absolutely! White rice works just fine if you prefer it or have it on hand. It will give a softer texture and milder flavor, but the overall dish will still be delicious and satisfying.
Final Thoughts
If you’re craving something that’s vibrant, nourishing, and effortlessly delicious, this Kimchi Rice Bowl with Jammy Eggs Recipe should be your go-to. It’s one of those dishes I love making again and again because it satisfies on so many levels. I promise you, once you get those perfectly jammy eggs nestled on top with creamy avocado sauce and spicy kimchi, it’s a meal that sticks with you—in the best way.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
Description
A vibrant and nutritious Kimchi Rice Bowl featuring creamy avocado sauce, tender sautéed bok choy, tangy kimchi, and perfectly cooked jammy soft-boiled eggs. This wholesome bowl offers a balance of flavors and textures, perfect for a satisfying meal.
Ingredients
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 sauce as needed)
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
- 1 tablespoon olive oil (for sautéing)
Assembly
- 2 cups cooked brown rice
- ½ cup kimchi, chopped
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare Avocado Sauce: Blend the avocado flesh, fish sauce, soy sauce, and lemon juice in a blender until smooth and creamy. Add olive oil and water gradually to achieve a thick but pourable consistency. Set aside.
- Cook Jammy Soft-boiled Eggs: Place the eggs in a saucepan and cover with enough cold water to fully submerge them. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 6 minutes for jammy yolks. Drain the hot water and immediately run cold water over the eggs to cool. Peel carefully.
- Sauté Bok Choy: Heat olive oil in a large skillet over medium heat. Add minced ginger and garlic; sauté for 30 seconds until fragrant. Add bok choy pieces and cook for 5 to 10 minutes, stirring occasionally, until wilted and bright green.
- Assemble the Rice Bowl: Divide the cooked brown rice evenly among 4 bowls. Top each with sautéed bok choy, kimchi, and two jammy soft-boiled eggs. Drizzle creamy avocado sauce over the bowls and finish with toasted sesame seeds sprinkled on top.
Notes
- To make peeling eggs easier, use slightly older eggs rather than very fresh ones.
- Adjust the amount of water and olive oil in the avocado sauce to achieve your preferred sauce consistency.
- Substitute fish sauce with soy sauce for a vegetarian option.
- If bok choy isn’t available, substitute with baby spinach or Swiss chard.
- Brown rice can be swapped for white rice or quinoa as preferred.
- Toast sesame seeds in a dry skillet for 1-2 minutes until fragrant before sprinkling.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 185 mg
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