Can I use white rice instead of brown rice?

Absolutely! White rice works perfectly if you prefer a softer texture or want to keep cooking time shorter—just adjust your cooking accordingly.

How do I know when my soft-boiled eggs are done?

After gently boiling for 6 minutes, the egg whites will be set but tender, and the yolks should be runny or jammy in the center when you crack them open—too long and the yolk firms up.

Can I make the avocado sauce ahead of time?

You can prepare the avocado sauce up to a day in advance and store it in an airtight container with plastic wrap pressed on the surface to minimize browning. Give it a quick stir before serving.

Kimchi Rice Bowl with Jammy Eggs – Flavor-Packed & Easy

Description

A flavorful and nutritious Kimchi Rice Bowl featuring creamy avocado sauce, jammy soft-boiled eggs, sautéed bok choy, and tangy kimchi served over brown rice, perfect for a wholesome and vibrant meal.

Ingredients

Scale

Creamy Avocado Sauce

2 avocados flesh scooped out from skin
1 tablespoon soy sauce
2 teaspoons fish sauce
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons water (to thin sauce as needed)

Jammy Soft-boiled Eggs

8 large eggs
Water to cover eggs in pot

Sauteed Bok Choy

1 teaspoon minced ginger
2 cloves garlic, minced
2 big bunches bok choy, cut into bite-sized pieces
1 tablespoon oil (vegetable or olive oil)

Assembly

2 cups cooked brown rice
1/2 cup kimchi, chopped
2 tablespoons toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Creamy Avocado Sauce: Blend the avocado flesh, fish sauce, soy sauce, and lemon juice in a blender until smooth. Gradually add olive oil and water to achieve a thick but pourable sauce consistency. Set aside.
Jammy Soft-boiled Eggs: Place the eggs in a saucepan and cover completely with water. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 6 minutes for soft yet jammy yolks. Drain hot water and immediately transfer eggs to cold water to stop cooking. Once cool enough to handle, gently crack and peel the eggs.
Sauteed Bok Choy: Heat oil in a large skillet over medium heat. Add the minced ginger and garlic and sauté for 30 seconds until fragrant. Add the bok choy pieces and sauté for 5 to 10 minutes until wilted and bright green.
Assembly: Divide the cooked brown rice evenly among 4 bowls. Top each bowl with jammy soft-boiled eggs, sautéed bok choy, and chopped kimchi. Drizzle the creamy avocado sauce generously over the bowls and sprinkle with toasted sesame seeds. Serve immediately.

Notes

Use ripe avocados for a richer, creamier sauce.
Adjust soy and fish sauce amounts to taste, especially if you prefer lower sodium.
For a vegan version, omit eggs and substitute fish sauce with soy sauce or tamari.
Brown rice can be substituted with white rice or quinoa according to preference.
To peel eggs easily, crack all around and peel under running cold water.
Kimchi adds probiotic benefits and a tangy contrast; use your favorite variety.

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 27 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 8 g
Protein: 17 g
Cholesterol: 210 mg