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
Scale
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.
