Description
This Kimchi Rice Bowl with Jammy Eggs is a flavorful and satisfying dish that combines the tangy heat of kimchi with creamy jammy eggs over a bed of jasmine rice. Perfect for a quick and delicious meal.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 tablespoon sesame oil
- 1 cup chopped kimchi (with juice)
- 1 tablespoon soy sauce
- 1 teaspoon gochujang (Korean chili paste)
- 1 teaspoon rice vinegar
- 1 tablespoon butter
- 2 large eggs
- 1 teaspoon white vinegar (for boiling eggs)
- 2 green onions (sliced)
- 1 teaspoon toasted sesame seeds
- Salt and pepper to taste
- Optional: sliced avocado, shredded nori, or extra gochujang for topping
Jasmine Rice:
Kimchi Mixture:
Other Ingredients:
Instructions
- Boil Eggs: Boil water with white vinegar. Boil eggs for 7 minutes, then transfer to an ice bath to cool.
- Sauté Kimchi: Sauté kimchi in sesame oil. Add soy sauce, gochujang, rice vinegar, rice, and butter. Cook until heated through.
- Assemble Bowls: Divide rice between two bowls. Top with sliced eggs, green onions, sesame seeds, and optional toppings.
Notes
- For extra protein, top with grilled tofu or leftover chicken.
- Use day-old rice for the best texture.
- Adjust gochujang based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 190mg
