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
Scale
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
- 1/2 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
