If you’re looking for a spicy, deeply satisfying meal that’s as fun to make as it is to eat, the Kimchi Rice Bowl with Jammy Eggs is your new weeknight hero. This bowl brings together warm, fluffy jasmine rice, tangy sautéed kimchi, rich jammy eggs, and a flurry of fresh garnishes to wake up your taste buds and deliver pure comfort. It’s a balanced combination of bold Korean flavors, luscious textures, and vibrant color that comes together in just 20 minutes—perfect for when you want something special with very little fuss!
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients can create such an exciting dish. Each ingredient in this Kimchi Rice Bowl with Jammy Eggs plays a starring role, lending unique texture, taste, or subtle heat to every bite.
- Cooked jasmine or short-grain rice (2 cups, warm): The tender, slightly sticky rice is the cozy backdrop that soaks up all the bold flavors.
- Kimchi (1 cup, chopped): Brings tang, crunch, and that irresistible fermented funk—don’t skimp on a good-quality kimchi here!
- Sesame oil (1 tbsp): Just a splash delivers nutty fragrance that instantly elevates the rice bowl.
- Soy sauce (1 tbsp): For salty depth and extra umami that ties the whole bowl together.
- Gochujang (1 tsp, optional): Adds gentle heat and a touch of sweetness; feel free to adjust for your spice comfort.
- Large eggs (4): These are the magic! Perfectly boiled for that glorious jammy yolk.
- Green onion (1, sliced): A fresh pop of color and sharpness right at the end.
- Sesame seeds (1 tbsp): Nutty crunch that looks beautiful sprinkled on top.
- Nori strips or crushed seaweed snacks (optional): Adds that savory, toasty layer—especially if you love sushi flavors.
- Salt and pepper (to taste): The final balancing act for seasoning everything to perfection.
How to Make Kimchi Rice Bowl with Jammy Eggs
Step 1: Make the Jammy Eggs
Bring a small saucepan of water to a gentle boil—don’t overcrowd the pot! Carefully lower the eggs into the water, then set the timer for exactly 6 and a half to 7 minutes. This timing will gift you with eggs that have lush, custardy centers. Once done, immediately plunge them into an ice bath for at least 5 minutes to stop the cooking and make peeling a breeze. Set the peeled eggs aside and get ready for the next layer of flavor.
Step 2: Sauté the Kimchi
While your eggs chill, heat sesame oil over medium in a skillet. Toss in the chopped kimchi and sauté for 2–3 minutes until it’s heated through and smells irresistible. Stir in the soy sauce and gochujang (if you want a little kick), letting everything mingle for another minute. Give it a taste—your kitchen should be officially mouthwatering by now!
Step 3: Assemble the Bowls
Divide that warm, fluffy rice between two bowls. Spoon the sizzling kimchi mixture right on top of the rice, letting those juices seep into every grain. Now, the best part: slice your jammy eggs in half and nestle them in the center, yolk side up, so that stunning amber fills the bowl with color and richness.
Step 4: Garnish and Serve
Top everything with green onions, a scattering of sesame seeds, and—if you’re feeling extra—some nori strips for a whisper of ocean flavor. A little salt and pepper to taste puts the finishing touches on your Kimchi Rice Bowl with Jammy Eggs. Serve it up piping hot and dig in!
How to Serve Kimchi Rice Bowl with Jammy Eggs
Garnishes
The right garnish transforms this bowl from delicious to dazzling. Sprinkle with thinly sliced green onions and sesame seeds for crunch and color, and don’t hesitate to add nori strips for that crispy, salty finish. If you’re in the mood, avocado slices or pickled veggies make lovely, creamy additions that play beautifully with the spicy kimchi and rich eggs.
Side Dishes
Pairing your Kimchi Rice Bowl with Jammy Eggs with simple sides ramps up the experience. A fresh cucumber salad with a splash of rice vinegar can cool the heat, or choose miso soup for a cozy, nourishing meal. Korean banchan like steamed spinach or spicy pickled radish work wonders to round out the flavors and textures.
Creative Ways to Present
Try serving the rice bowl in individual stoneware bowls—so dramatic and dinner-party worthy! For a fun twist, set up a DIY station with toppings like extra nori, spicy mayo, or roasted vegetables so everyone can customize their Kimchi Rice Bowl with Jammy Eggs just how they like. You can even make mini versions in ramekins for a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with an extra serving, pop everything (except garnishes) into an airtight container. Store in the fridge for up to 2 days. Keep the eggs whole and uncut for the best yolk texture, and stash your garnishes separately to keep them vibrant.
Freezing
While rice and kimchi freeze well together, the eggs do not—jammy yolks lose their magic after freezing. If you plan to make ahead, freeze just the rice and kimchi mixture in a freezer-safe container for up to a month. Cook fresh eggs when you’re ready to assemble another Kimchi Rice Bowl with Jammy Eggs.
Reheating
To reheat, gently microwave the rice and kimchi until steaming, or warm them in a skillet for extra flavor. Prepare new jammy eggs and add fresh garnishes after reheating. This way, your Kimchi Rice Bowl with Jammy Eggs will taste just as impressive as it did on day one.
FAQs
Can I use brown rice or another grain?
Absolutely! The Kimchi Rice Bowl with Jammy Eggs works with brown rice, quinoa, or even cauliflower rice if you’re looking for more fiber or a lighter option. Just make sure to adjust cooking times and season generously.
What’s the secret to perfectly jammy eggs?
Timing is key: boil your eggs for 6 and a half to 7 minutes, then immediately plunge them into an ice bath. This stops them from cooking further and makes peeling stress-free. Always start with room temperature eggs for the most even results.
What if I want to make this vegan?
Swap out the eggs for pan-fried tofu or a vegan “egg” replacement, and make sure your kimchi is fish sauce-free. Drizzle a little extra sesame oil or a vegan mayo for creaminess, and you’ll still have a stellar Kimchi Rice Bowl with Jammy Eggs (minus the eggs!).
Can I add extra protein?
Yes! Leftover rotisserie chicken, grilled shrimp, or marinated tofu make fantastic toppers for this rice bowl. Layer them on after the kimchi for a more filling meal that’s still packed with flavor.
How spicy is this dish?
It’s as spicy as you like. Kimchi ranges from mild to fiery, and gochujang can be left out for those who prefer less heat. Taste your kimchi first, and adjust the chili paste accordingly to make your Kimchi Rice Bowl with Jammy Eggs perfect for your palate.
Final Thoughts
I can’t recommend the Kimchi Rice Bowl with Jammy Eggs enough—it’s quick, bold, and endlessly customizable for any craving. Give it a try the next time you want an impressive yet easy meal, and I promise it’ll become a kitchen favorite you come back to again and again!
Print
Kimchi Rice Bowl with Jammy Eggs Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Kimchi Rice Bowl with Jammy Eggs recipe is a delicious and satisfying dish with the perfect balance of flavors. The tangy kimchi pairs beautifully with the creamy jammy eggs, all served over a bed of warm rice. It’s a quick and easy meal that’s perfect for lunch or dinner.
Ingredients
Rice:
- 2 cups cooked jasmine or short-grain rice (warm)
Kimchi:
- 1 cup kimchi (chopped)
Seasonings:
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp gochujang (Korean chili paste, optional for spice)
Eggs:
- 4 large eggs
Garnish:
- 1 green onion (sliced)
- 1 tbsp sesame seeds
- nori strips or crushed seaweed snacks (optional)
- salt and pepper to taste
Instructions
- Prepare Eggs: Boil eggs for 6 1/2 to 7 minutes, then transfer to an ice bath, peel, and set aside.
- Sauté Kimchi: Heat sesame oil in a skillet, sauté chopped kimchi until fragrant, then add soy sauce and gochujang.
- Assemble Bowls: Divide warm rice into bowls, top with sautéed kimchi, sliced jammy eggs, green onions, sesame seeds, and nori strips if using. Season with salt and pepper.
- Serve: Enjoy hot!
Notes
- Add avocado slices, pickled veggies, or cooked protein like tofu or chicken for extra bulk.
- Use leftover rice for convenience—just reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 190mg
