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Meal prepping? You can make everything for this kimchi rice bowl on the weekend and divvy it up for lunch all week long. #kimchi #ricebowl #lunchideas #runnyeggs

Kimchi Rice Bowl with Jammy Eggs

This kimchi rice bowl is creamy, hearty and warm, making it a cozy lunch option for wintertime!
Course Dinner, Lunch, Main Course
Cuisine American, Fusion, Korean
Keyword avocado, bok choy, brown rice, dairy-free, kimchi, lunch, nut-free, rice, rice bowl, sesame seeds, soft-boiled eggs, vegetables
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 532 kcal

Ingredients

Creamy Avocado Sauce

  • 2 avocados flesh scooped out from skin
  • 1 T soy sauce
  • 2 tsp fish sauce
  • 1 T lemon juice
  • olive oil and water to thin

Jammy Soft-boiled Eggs

  • 8 eggs

Sauteed Bok Choy

  • 1 tsp minced ginger
  • 2 cloves garlic
  • 2 big bunches bok choy cut into bite-sized pieces

Assembly

  • 2 cups cooked brown rice
  • 1/2 cup kimchi chopped
  • 2 T toasted sesame seeds

Instructions

Creamy Avocado Sauce

  1. 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.

Jammy Soft-boiled Eggs

  1. 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.
  2. Drain the water, and run the eggs under cold water. Let cool slightly, then crack and peel the eggs.

Sauteed Bok Choy

  1. 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.

Assembly

  1. 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.

Recipe Notes

Inspired by the HG Street Bowl from Home Grown Oakland.