Description

A vibrant and flavorful kimchi rice bowl topped with creamy avocado sauce, jammy soft-boiled eggs, sautéed bok choy, and toasted sesame seeds. Perfect for a satisfying lunch or dinner that combines wholesome ingredients with bold flavors.

Ingredients

Units Scale

Creme of Avocado Sauce

2 avocados flesh scooped out from skin
1 tablespoon soy sauce
2 teaspoons fish sauce
1 tablespoon lemon juice
Olive oil, as needed
Water, as needed 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 chopped kimchi
2 tablespoons toasted sesame seeds

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Instructions

Prepare the Creamy Avocado Sauce: Blend the avocado, fish sauce, soy sauce, and lemon juice in a blender. Gradually add olive oil and water to achieve a thick, velvety consistency. Set aside.
Cook the Jammy Soft-boiled Eggs: Place the eggs in a saucepot and cover with water. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 6 minutes. Drain the hot water, rinse eggs under cold water, peel carefully, and set aside.
Saute the Bok Choy: Heat some oil in a large skillet over medium heat. Add the minced ginger and garlic; sauté for about 30 seconds until fragrant. Add the bok choy and cook for 5-10 minutes until wilted and bright green. Remove from heat.
Assemble the Bowls: Divide cooked brown rice among four bowls. Top each with halved jammy eggs, sautéed bok choy, and chopped kimchi. Drizzle with the avocado sauce and sprinkle with toasted sesame seeds.

Notes

For perfect jammy eggs, start timing once the water reaches a boil.
Adjust the amount of water in the sauce for desired thickness.
You can substitute with other greens if bok choy isn’t available.
This dish can be customized with additional toppings like sliced scallions or chili flakes.

Nutrition

Serving Size: 1 bowl (about 400 grams)
Calories: 520 kcal
Sugar: 6 g
Sodium: 950 mg
Fat: 28 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 8 g
Protein: 18 g
Cholesterol: 186 mg