i know that some of the bowls i post here are a bit of a pita. multi-step vegetable side dishes make for tasty lunches, but sometimes they're too much. i get it. not this kimchi rice bowl based off the hg street bowl from home grown in oakland (rip), though.
it was one of those pretty cold for california days in december (nothing like last week though, when i was late for work because i had to scrape ice from my car- what?!), and i had dragged my mom with me to oakland (who then dragged my cousin). mostly because i wanted someone to drive me to an interview (the company i interviewed at/worked at was not nearly as exciting as pixar, whose campus was down the street). and the kimchi rice bowl i had for lunch before the interview? i have fonder memories of that than the entirety of the 6 months i spent there realizing that neither the work i was doing nor the product i was working with interested me at all.
anyways, i've really grown to appreciate how nutty and chewy brown rice is in the past few years, and i have to say, homemade brown rice beats white any day. it's no exception in a kimchi rice bowl, where it acts as a hearty base for jammy eggs (soft-boiled and runny), creamy avocado sauce, garlicky bok choy and heaps on heaps of kimchi.
not sure what else to eat your kimchi with? how about a cozy plate of kimchi eggs, or maybe a bowl of crunchy cucumber strips with kimchi dressing?
- 2 avocados flesh scooped out from skin
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon lemon juice
- olive oil and water to thin
- 8 large eggs
- 1 teaspoon minced ginger
- 2 cloves garlic
- 2 big bunches bok choy cut into bite-sized pieces
- 2 cups cooked brown rice
- ½ cup kimchi chopped
- 2 tablespoons toasted sesame seeds
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Blend the avocado, fish sauce, soy sauce and lemon juice in a blender. Add olive oil and water if needed to make a thick sauce.
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Place the eggs in a saucepot and add water until the eggs are completely submerged. Place over medium-high heat, and bring to a boil. Lower to a gentle boil and cook for 6 minutes.
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Drain the water, and run the eggs under cold water. Let cool slightly, then crack and peel the eggs.
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In a large skillet over medium heat, heat some oil. Add the ginger and garlic; saute for 30 seconds. Add the bok choy, and saute for 5-10 minutes, or until wilted and bright green.
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Divide the rice among 4 bowls. Add the jammy soft-boiled eggs, bok choy and kimchi on top. Drizzle the avocado sauce over everything and sprinkle with sesame seeds.
Inspired by the HG Street Bowl from Home Grown Oakland.
other rice bowl lunch ideas
Joyce Lee says
Omg those eggs! These are the most amazing looking eggs ever! My fave way to eat them!! 😀 I can't stop looking at and drooling over them haha!
Heather says
thanks joyce! yes - you get the runny yolk gold but none of that sketchy mucous-y un-cooked egg white (;
Laura says
Heather - this is totally a bowl I would love! I love kimchi, and a jammy egg, well, nothing in the world like it! Yum yum yum!
Heather says
i swear, kimchi makes any savory bowl better (;
Kelly @ Kelly Lynn’s Sweets and Treats says
I am feeling these COLD California mornings!!! Brrrrr!! I need sun and warmth. And a bowl of this goodness!! Those soft boiled eggs are EVERYTHING 🙂
Heather says
this weather is so temperamental. i've been thriving in all the warmth + i love getting home when the sun is still out, and then it started raining again last week and it felt like mother nature was teasing us lol
mimi rippee says
What a fabulous meal! And so healthy. I only cook brown rice. It's just healthier. At least sushi places are now offering brown instead of white, which I appreciate.
Heather says
i love the flavor of brown rice, and if it's healthier too, all for it (; sometimes white rice is nice though, especially for sushi because the grains stick together better (brown rice would get allll over me).