Can I use white rice instead of brown rice?

Absolutely! White rice works perfectly in this recipe and cooks faster, which can save time. Just note that brown rice adds a nutty flavor and a bit more fiber.

What if I don’t eat fish sauce?

You can substitute soy sauce or tamari alone for the fish sauce in the avocado sauce. It won’t have that same umami depth, but it’s still delicious and works for vegans or those avoiding fish.

How do I get the eggs jammy and not hard boiled?

Timing is key! Bring eggs to a gentle boil and immediately reduce heat to a simmer for exactly 6 minutes. Then plunge them in ice or cold water to stop cooking. This method ensures a firm white with a soft, runny yolk center.

Can I prepare any parts ahead of time?

Yes! Cook the rice and sauté the bok choy ahead, storing them in airtight containers. The avocado sauce is best fresh but can be made a few hours prior and refrigerated. Eggs, ideally, are cooked and peeled just before serving for best texture.

Kimchi Rice Bowl with Jammy Eggs: Easy & Delicious

Description

A vibrant and flavorful Kimchi Rice Bowl featuring creamy avocado sauce, jammy soft-boiled eggs, sautéed bok choy, and tangy kimchi, served over hearty brown rice. Perfect for a nutritious and satisfying meal packed with textures and umami flavors.

Ingredients

Scale

Creamy Avocado Sauce

2 avocados flesh scooped out from skin
1 tablespoon soy sauce
2 teaspoons fish sauce
1 tablespoon lemon juice
2 tablespoons olive oil
2 tablespoons water (to thin 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

Assembly

2 cups cooked brown rice
1/2 cup kimchi, chopped
2 tablespoons toasted sesame seeds

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Instructions

Prepare Avocado Sauce: Blend the avocado flesh, fish sauce, soy sauce, and lemon juice in a blender until smooth. Slowly add olive oil and water to reach a thick, creamy sauce consistency. Set aside.
Cook Jammy Soft-boiled Eggs: Place eggs in a saucepan and cover completely with water. Bring to a medium-high heat until boiling. Lower to a gentle boil and cook for 6 minutes. Drain eggs and transfer to cold water to stop cooking. Cool slightly before cracking and peeling.
Saute Bok Choy: Heat olive oil in a large skillet over medium heat. Add minced ginger and garlic, sautéing for 30 seconds until fragrant. Add bok choy pieces and sauté for 5 to 10 minutes until wilted and bright green.
Assemble the Bowl: Divide the cooked brown rice evenly among 4 bowls. Top each bowl with sautéed bok choy, jammy eggs, and chopped kimchi. Drizzle with the creamy avocado sauce and sprinkle with toasted sesame seeds.

Notes

For a vegan version, omit eggs and replace fish sauce with extra soy sauce or vegan fish sauce alternative.
Adjust kimchi quantity to taste depending on your preference for spice and tanginess.
Use medium or large brown rice cook time appropriate for your rice cooker or stovetop method.
Soft-boiling timing is critical for jammy yolks; do not exceed 6 minutes for best results.
To toast sesame seeds, gently heat them in a dry skillet over medium heat for 2-3 minutes until fragrant.

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 10 g
Protein: 18 g
Cholesterol: 185 mg