Description
A vibrant and flavorful Kimchi Rice Bowl topped with creamy avocado sauce, jammy soft-boiled eggs, sautéed bok choy, and toasted sesame seeds. This wholesome bowl combines tangy kimchi, nutritious brown rice, and rich textures for a satisfying meal perfect for lunch or dinner.
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, as needed)
Jammy Soft-boiled Eggs
- 8 large eggs
Sauteed Bok Choy
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 2 big bunches bok choy cut into bite-sized pieces
- 1 tablespoon olive oil (for sautéing)
Assembly
- 2 cups cooked brown rice
- 1/2 cup kimchi, chopped
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare Creamy Avocado Sauce: Blend the avocado flesh, fish sauce, soy sauce, and lemon juice in a blender until smooth. Add olive oil and water gradually to achieve a thick, pourable consistency.
- Cook Jammy Soft-boiled Eggs: Place the eggs in a saucepan and cover with cold water until fully submerged. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 6 minutes. Drain the hot water and immediately run cold water over the eggs to cool. Once cool enough to handle, carefully crack and peel the eggs.
- Saute Bok Choy: Heat olive oil in a large skillet over medium heat. Add minced ginger and garlic, sauté for 30 seconds until fragrant. Add bok choy pieces and cook, stirring occasionally, for 5 to 10 minutes until wilted and bright green.
- Assemble the Bowl: Divide the cooked brown rice evenly into 4 bowls. Top each with two jammy eggs, sautéed bok choy, and chopped kimchi. Drizzle the creamy avocado sauce over the bowls and sprinkle with toasted sesame seeds for garnish.
Notes
- Use ripe avocados for a smoother and creamier sauce.
- The jammy eggs can be made ahead and stored in the fridge; reheat by placing in warm water before serving.
- Adjust fish sauce and soy sauce quantities in the avocado sauce to taste, especially for low sodium preference.
- Substitute brown rice with white rice or quinoa for variation.
- For a vegan version, omit the eggs and replace fish sauce with extra soy sauce or tamari.
- Toast sesame seeds lightly in a dry skillet to enhance their flavor before adding.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 370 mg
