Description
A vibrant and wholesome Kimchi Rice Bowl with perfectly cooked jammy eggs, sautéed bok choy, and a creamy avocado sauce. This dish combines bold flavors and nutritious ingredients, making it a satisfying lunch or dinner option that’s quick to prepare.
Ingredients
Units
Scale
Creamy Avocado Sauce
- 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
Jammy Soft-boiled Eggs
- 8 large eggs
Sauteed Bok Choy
- 1 teaspoon 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 tablespoons toasted sesame seeds
Instructions
- Creamy Avocado Sauce: Blend the avocado, fish sauce, soy sauce, and lemon juice in a blender until smooth. Gradually add olive oil and water, a little at a time, to achieve a thick, creamy consistency. Set aside.
- Jammy Soft-boiled Eggs: Place the eggs in a saucepot and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce to a gentle boil and cook for 6 minutes. Drain the hot water, then run cold water over the eggs to stop cooking. Let cool slightly, then gently crack and peel each egg carefully.
- Sauteed Bok Choy: In a large skillet over medium heat, add a tablespoon of oil. Sauté the ginger and garlic for about 30 seconds until fragrant. Add the chopped bok choy and cook for 5–10 minutes, stirring occasionally, until wilted and bright green.
- Assembly: Divide the cooked brown rice among four bowls. Top each with halved or whole jammy eggs, sautéed bok choy, and chopped kimchi. Drizzle with the prepared avocado sauce and sprinkle with toasted sesame seeds.
Notes
- For extra flavor, add a dash of sesame oil or chili flakes to the bok choy during sautéing.
- Ensure the eggs are cooked just right for the jammy consistency—timing can be adjusted by a minute for softer or firmer eggs.
- Use fresh ingredients for the best flavor, especially with the avocado sauce.
- Rice can be prepared in advance and stored in the fridge for added convenience.
- This dish is versatile—feel free to swap the brown rice for quinoa or cauliflower rice.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 520 kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 186mg
