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
Scale
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
