If you’re craving a dish that’s bursting with bold flavors and complete comfort, the Kimchi Rice Bowl with Jammy Eggs Recipe is exactly what your weeknight dinners need. This vibrant bowl brings together the tangy, spicy kick of kimchi and the creamy delight of perfectly soft-boiled eggs, all nestled atop warm, fragrant jasmine rice. Each bite is a harmony of textures and tastes—nutty sesame, a hint of sweetness, and a satisfying richness that truly makes this recipe a standout. Whether you’re a kimchi fan or just looking to spice up your usual rice routine, this recipe promises to brighten your table with its colorful ingredients and irresistible flavor.
Ingredients You’ll Need
To make this Kimchi Rice Bowl with Jammy Eggs Recipe, you only need a handful of simple, fresh ingredients. Each one plays a crucial role, from the warm, fluffy jasmine rice that forms the base, to the creamy avocado that adds a soothing contrast. Together, they create a dish that’s as balanced as it is delicious.
- 2 cups cooked jasmine rice (warm): The fragrant foundation that soaks up all the delicious sauces and flavors.
- 1 cup kimchi (chopped): Adds that iconic spicy, tangy punch essential to Korean cooking.
- 1 tablespoon sesame oil: Offers a rich, nutty aroma that enhances every bite.
- 1 tablespoon soy sauce: Brings umami depth and a savory boost to the dish.
- 1 teaspoon gochujang (optional): For those who love some heat, this Korean chili paste adds a complex spiciness.
- 1 teaspoon honey or sugar: Balances the tang and spice with a touch of sweetness.
- 2 scallions (sliced): Fresh crunch and a mild onion flavor that brightens the bowl.
- 2 teaspoons toasted sesame seeds: A lovely crunch and toasty flavor that finishes the dish perfectly.
- 1 avocado (sliced): Creamy texture and cooling contrast to the spicy and savory components.
- 1/2 cup shredded carrots or cucumber (optional): Adds color, freshness, and a crisp bite if you like some extra veggies.
- 4 large eggs: The star of the recipe – soft-boiled to jammy perfection for that luscious, oozy yolk.
- 1 tablespoon rice vinegar: Enhances brightness and gives a subtle tang to balance flavors.
- Salt and pepper to taste: Essential seasonings to bring all the components together.
How to Make Kimchi Rice Bowl with Jammy Eggs Recipe
Step 1: Perfect the Jammy Eggs
Start by bringing a small pot of water to a gentle boil. Carefully add your eggs and let them cook for about 6 1/2 to 7 minutes. This precise timing ensures the yolks remain soft and jammy without being runny. Once cooked, plunge them into an ice bath to stop the cooking process and make peeling a breeze. Set the peeled eggs aside for now—they’ll be the crowning glory of your bowl.
Step 2: Sauté the Kimchi
Heat your skillet over medium heat and add the fragrant sesame oil. Toss in the chopped kimchi and cook for 2 to 3 minutes until it releases its wonderful aroma and starts to soften. This step helps deepen the flavors and mellows the raw tang of the kimchi just enough to marry it perfectly with the rice.
Step 3: Build the Flavor Base
Stir in the soy sauce, gochujang (if using), and honey. This simple sauce blend layers in savory, spicy, and subtly sweet notes that elevate every mouthful. Give it a good stir so all those flavors meld beautifully in the pan.
Step 4: Combine with the Rice
Add your warm cooked jasmine rice to the skillet, gently folding it in to coat every grain with the kimchi mixture. Heat through until everything is steaming and well combined. This step is key for infusing the rice with all the delicious flavors.
Step 5: Assemble the Bowls
Divide the kimchi rice evenly among 4 bowls. Top each portion with slices of creamy avocado, a sprinkle of sliced scallions, toasted sesame seeds, and your choice of shredded carrots or cucumber for extra freshness and color.
Step 6: Add the Jammy Eggs
Slice each soft-boiled egg in half and nestle them atop the bowls. Season everything lightly with salt and pepper to taste, and serve immediately while warm for the ultimate comforting meal.
How to Serve Kimchi Rice Bowl with Jammy Eggs Recipe
Garnishes
The finishing touches really make this dish sparkle. Scallions and sesame seeds add that needed crunch and freshness, while avocado cools down the heat from kimchi beautifully. If you want to go the extra mile, a drizzle of additional sesame oil or a sprinkle of crushed seaweed flakes can elevate the presentation and taste effortlessly.
Side Dishes
This Kimchi Rice Bowl with Jammy Eggs Recipe pairs wonderfully with light, crisp side dishes. Consider a simple cucumber salad dressed with rice vinegar or a small bowl of miso soup to complement the richness and enhance the Korean-inspired vibe. Pickled vegetables are also a fantastic way to introduce extra tang and crunch.
Creative Ways to Present
If you’re hosting or want to impress, serve the bowls in beautiful ceramic dishes and arrange the ingredients artfully so the vibrant colors pop. Try adding edible flowers or microgreens on top for a trendy touch. For a casual meal, wrap leftovers in lettuce leaves and enjoy hand-held bites where the jammy egg yolk spills perfectly with each forkful!
Make Ahead and Storage
Storing Leftovers
Leftover rice bowls can be refrigerated in an airtight container for up to 2 days. Keep the jammy eggs separate if possible to maintain their perfect texture. When ready to enjoy again, simply reheat the rice mixture and add the eggs fresh or cold, depending on your preference.
Freezing
This dish is best enjoyed fresh, but you can freeze the rice and kimchi mixture separately. Avoid freezing the eggs as the texture changes. To freeze, let the rice cool completely, then place in a freezer-safe container for up to one month.
Reheating
To reheat, warm the kimchi rice gently in a skillet over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or soy sauce if it seems dry. Reheat only without eggs, then add fresh or chilled jammy eggs on top before serving for that perfect finish.
FAQs
Can I use brown rice instead of jasmine rice for this recipe?
Absolutely! Brown rice works well if you prefer a nuttier flavor and more fiber. Just be aware that it needs a bit longer cooking time and the texture will be firmer than jasmine rice.
How spicy is this dish with the gochujang included?
The spice level is moderate with gochujang; it adds warmth but not overwhelming heat. You can adjust the amount or omit it entirely if you prefer a milder meal.
Can I make this recipe vegan?
Yes! Simply skip the eggs and consider adding extra tofu or tempeh for protein. You can also enhance flavor with mushrooms or additional vegetables for a satisfying vegan bowl.
What if I don’t have kimchi on hand?
Kimchi is central to the flavor here, but if you don’t have it, try substituting with sauerkraut or pickled vegetables and adding a bit of chili paste for heat. It won’t be quite the same, but still tasty and enjoyable.
How do I know when the eggs are perfectly jammy?
Timing is everything! Boil the eggs for between 6 1/2 to 7 minutes, then immediately place them in an ice bath. When you slice into the eggs, the yolks should be slightly set around the edges but still delightfully runny and creamy in the center.
Final Thoughts
There’s something truly special about the Kimchi Rice Bowl with Jammy Eggs Recipe that keeps me coming back for more—it’s the wonderful combination of flavors and textures, plus how simple it is to make but so satisfying to eat. If you love meals that warm your heart and excite your palate, don’t hesitate to give this recipe a try. Once you do, I bet it will become one of your favorite go-to dishes too!
Print
Kimchi Rice Bowl with Jammy Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Vegetarian
Description
This Korean-inspired Kimchi Rice Bowl with Jammy Eggs is a flavorful and colorful dish combining warm jasmine rice, tangy kimchi, and perfectly cooked jammy eggs. Enhanced with sesame oil, soy sauce, and gochujang for a spicy kick, it’s topped with fresh avocado, scallions, and toasted sesame seeds, delivering a satisfying meal perfect for any time of day.
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice (warm)
- 1 cup kimchi, chopped
- 4 large eggs
- 1 avocado, sliced
- 1/2 cup shredded carrots or cucumber (optional)
Seasonings and Sauces
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon gochujang (Korean chili paste, optional for spice)
- 1 teaspoon honey or sugar
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Garnishes
- 2 scallions, sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Cook the Jammy Eggs: Bring a small pot of water to a boil. Gently add the eggs and cook for 6 1/2 to 7 minutes to achieve jammy yolks. Transfer eggs to an ice bath immediately to stop cooking, then peel and set aside.
- Prepare Kimchi and Rice Mixture: Heat sesame oil in a skillet over medium heat. Add chopped kimchi and cook for 2–3 minutes until fragrant, stirring occasionally to release flavors.
- Add Seasonings and Rice: Stir in soy sauce, gochujang, and honey, blending well with the kimchi. Add the warm cooked jasmine rice and stir continuously until the rice is thoroughly coated and heated through.
- Assemble the Bowls: Divide the kimchi rice mixture evenly among 4 bowls. Top each with sliced avocado, scallions, toasted sesame seeds, and shredded carrots or cucumber if using.
- Add Jammy Eggs and Season: Slice the jammy eggs in half and place on top of each rice bowl. Drizzle with rice vinegar and season with salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- You can prepare the jammy eggs ahead of time and store them in the refrigerator for up to 3 days.
- For added protein, include grilled chicken, tofu, or beef bulgogi as toppings.
- Use cauliflower rice instead of jasmine rice for a low-carb alternative.
- Adjust gochujang quantity based on desired spice level or omit for a milder version.
- Ensure the eggs are peeled carefully to keep the yolk intact and jammy.
