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 oakland, 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.
1 year ago: honey toast | cauliflower salad with pickled grapes, cheddar and almonds
2 years ago: maple persimmon upside down cake | eggplant parmesan melts
3 years ago: huckleberry's chocolate chunk muffins | stovetop granola: cinnamon apple coconut
4 years ago: chocolate meringue cake with whipped cream and raspberries | lemon raspberry cupcakes
5 years ago: basic scones | espresso bark
- 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
- 1/2 cup kimchi chopped
- 2 tablespoons toasted sesame seeds
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.
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.
Drain the water, and run the eggs under cold water. Let cool slightly, then crack and peel the eggs.
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.
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.