Name: Kimchi Rice Bowl with Jammy Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean-Inspired
Ingredients: 2 cups cooked jasmine or short-grain rice; 1 tablespoon sesame oil; 1 cup chopped kimchi; 1 tablespoon kimchi juice; 1 tablespoon soy sauce; 1 teaspoon gochujang (Korean chili paste); 1/2 cup shredded carrots; 1/4 cup chopped scallions; 1 tablespoon toasted sesame seeds; Salt and pepper to taste; 4 large eggs; 1 avocado, sliced

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If you’re craving a meal that’s both comforting and packed with flavor, look no further than this Kimchi Rice Bowl with Jammy Eggs Recipe. Imagine a bowl of warm, savory rice tossed with tangy, spicy kimchi, crowned with perfectly jammy eggs, creamy avocado, and a rainbow of fresh toppings. It’s a Korean-inspired feast that’s as vibrant as it is satisfying, delivering a punch of umami and just the right touch of heat. Whether you’re a longtime kimchi lover or just exploring Korean flavors, this recipe is sure to become a new favorite in your kitchen.

Kimchi Rice Bowl with Jammy Eggs Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Kimchi Rice Bowl with Jammy Eggs Recipe is chosen for maximum flavor and texture. The best part? Each one is easy to find, yet crucial for building those layers of taste and color that make this dish irresistible.

Cooked jasmine or short-grain rice (2 cups): Day-old rice works best for a fluffy, non-sticky bowl and soaks up all the flavors beautifully.
Sesame oil (1 tablespoon): A drizzle of this oil adds a nutty aroma and deep, toasty flavor to the rice base.
Chopped kimchi (1 cup) + kimchi juice (1 tablespoon): The star of the show! Kimchi brings tang, crunch, and a punch of heat, while the juice cranks up the flavor intensity.
Soy sauce (1 tablespoon): A splash of umami-rich soy sauce ties together the savory notes.
Gochujang (1 teaspoon): This Korean chili paste is spicy, slightly sweet, and absolutely essential for that authentic kick.
Large eggs (4): Boiled for exactly 7 minutes, these eggs have dreamy, jammy yolks that melt into the rice.
Avocado (1, sliced): Creamy slices of avocado balance the heat and add silky richness.
Shredded carrots (1/2 cup): Crisp and sweet, carrots bring crunch and vibrant color.
Chopped scallions (1/4 cup): Bright and oniony, scallions finish the bowl with a burst of freshness.
Toasted sesame seeds (1 tablespoon): Sprinkle these on top for nutty crunch and a pretty finish.
Salt and pepper (to taste): Season your bowl just the way you like it.

How to Make Kimchi Rice Bowl with Jammy Eggs Recipe

Step 1: Boil the Jammy Eggs

Start by bringing a small pot of water to a boil. Gently lower in the eggs and set your timer for exactly 7 minutes. This timing is the secret for those luscious, jammy yolks that make this Kimchi Rice Bowl with Jammy Eggs Recipe truly special. Once the timer goes off, transfer the eggs directly to an ice bath to chill. This stops the cooking instantly and makes peeling a breeze. Once cooled, peel and set them aside for later.

Step 2: Sauté the Kimchi

While the eggs are cooling, heat the sesame oil in a skillet over medium heat. Add the chopped kimchi and sauté for 3 to 4 minutes, letting it caramelize slightly and intensify in flavor. Stir in the kimchi juice, soy sauce, and gochujang, cooking for one more minute. This step releases amazing aromas and builds the savory, spicy backbone of your rice bowl.

Step 3: Warm the Rice

Now, add your cooked rice to the skillet. Toss everything together, letting the rice soak up all that kimchi goodness and warm through for 2 to 3 minutes. If your rice is day-old and a bit firm, don’t worry—it will soften as it absorbs the sauce, giving you perfect texture in every bite.

Step 4: Assemble the Bowl

Divide the kimchi rice between two bowls. Carefully slice your jammy eggs in half and arrange them on top of the rice. This is where the magic happens: the yolks will mingle with the spicy rice, creating an extra luxurious bite.

Step 5: Add Toppings and Serve

Finish each bowl with sliced avocado, shredded carrots, and a generous sprinkle of chopped scallions. Top with toasted sesame seeds, then season with salt and pepper to taste. Serve your Kimchi Rice Bowl with Jammy Eggs Recipe warm and enjoy every vibrant, flavorful spoonful!

How to Serve Kimchi Rice Bowl with Jammy Eggs Recipe

Garnishes

The finishing touches can transform your Kimchi Rice Bowl with Jammy Eggs Recipe from delicious to dazzling. A sprinkle of extra sesame seeds, a few more scallion slices, or a tiny drizzle of toasted sesame oil elevates both the look and taste. For a pop of color, add thinly sliced radishes or a sprinkle of nori flakes. These little details make your bowl feel extra special and restaurant-worthy!

Side Dishes

This bowl is a satisfying meal on its own, but if you want to round it out, try serving it alongside a simple miso soup or a crisp cucumber salad. For heartier appetites, add a small plate of sautéed greens or a light Korean-style pancake. These sides complement the bold flavors of the Kimchi Rice Bowl with Jammy Eggs Recipe without stealing the spotlight.

Creative Ways to Present

Turn this meal into a showstopper by serving everything family-style! Arrange all the toppings in little bowls and let everyone build their own masterpiece. Or, for a fun brunch idea, serve the rice in individual mason jars, layering the kimchi, rice, and eggs for a portable take. However you present it, this bowl is always a conversation starter.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Kimchi Rice Bowl with Jammy Eggs Recipe, store the rice and toppings separately in airtight containers in the fridge. The jammy eggs should be kept in their own container to preserve their texture. Everything will stay fresh for up to 2 days—just reassemble before serving for best results.

Freezing

While you can freeze the kimchi rice portion for up to a month, it’s best to skip freezing the eggs and fresh toppings, as they won’t thaw well. Simply reheat the rice when you’re ready to enjoy, and quickly prepare fresh eggs and toppings for that signature texture and brightness.

Reheating

To bring your kimchi rice back to life, gently reheat it in a skillet over medium heat with a splash of water or sesame oil to prevent sticking. Warm until heated through, then top with freshly sliced avocado, scallions, and a new jammy egg if possible. It’ll taste just as satisfying as the first time!

FAQs

Can I use brown rice or another grain instead of white rice?

Absolutely! Brown rice, quinoa, or even cauliflower rice make great substitutes, though each will add its own texture and slight flavor difference to your Kimchi Rice Bowl with Jammy Eggs Recipe. Just be sure the grain is cooked and cooled before adding to the skillet.

How spicy is this dish, and can I adjust the heat?

The spice level mostly comes from the kimchi and gochujang. If you’re sensitive to heat, use less gochujang or choose a milder kimchi. Prefer more kick? Add a bit more gochujang or a splash of hot sauce to fire things up.

What’s the best way to peel jammy eggs without breaking them?

After boiling and shocking the eggs in an ice bath, gently tap them all over on a hard surface, then peel under running water. The water helps separate the shell from the egg, so you get smooth, perfect halves for your Kimchi Rice Bowl with Jammy Eggs Recipe.

Is this recipe vegetarian or vegan?

The base recipe is vegetarian if you include eggs. For a vegan version, simply omit the eggs and replace them with sautéed tofu or another plant protein. Double-check your kimchi, as some brands use fish sauce or shrimp paste in the fermentation process.

Can I make the rice ahead of time?

Definitely! In fact, day-old rice works best for this recipe, as it’s less sticky and holds up well to frying and mixing with the kimchi. Just store the rice tightly covered in the refrigerator until you’re ready to use it.

Final Thoughts

This Kimchi Rice Bowl with Jammy Eggs Recipe is the kind of meal that’s both comforting and exciting—a true celebration of bold flavors and satisfying textures. I hope you feel inspired to give it a try and make it your own! Gather your favorite toppings, get that rice sizzling, and enjoy a bowlful of happiness from your own kitchen. Happy cooking!

Kimchi Rice Bowl with Jammy Eggs Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

A flavorful and satisfying Korean-inspired Kimchi Rice Bowl featuring caramelized kimchi, spicy gochujang, and perfectly cooked jammy eggs topped with fresh avocado, shredded carrots, scallions, and toasted sesame seeds. This quick stovetop meal balances spicy, savory, and creamy elements for a comforting yet vibrant dish.

Ingredients

Scale

Rice Bowl

2 cups cooked jasmine or short-grain rice
1 tablespoon sesame oil
1 cup chopped kimchi
1 tablespoon kimchi juice
1 tablespoon soy sauce
1 teaspoon gochujang (Korean chili paste)
1/2 cup shredded carrots
1/4 cup chopped scallions
1 tablespoon toasted sesame seeds
Salt and pepper to taste

Eggs & Toppings

4 large eggs
1 avocado, sliced

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Instructions

Cook the Eggs: Bring a small pot of water to a boil. Gently add the eggs and boil exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath to cool. Once cooled, peel and set aside.
Sauté the Kimchi: Heat sesame oil in a skillet over medium heat. Add the chopped kimchi and sauté for 3–4 minutes until slightly caramelized.
Add Sauces and Rice: Stir in the kimchi juice, soy sauce, and gochujang, cooking for another minute. Add the cooked rice; stir well and let it warm through for 2–3 minutes.
Assemble the Bowls: Divide the kimchi rice between two bowls. Slice the jammy eggs in half and place on top. Add sliced avocado, shredded carrots, and chopped scallions.
Finish and Serve: Sprinkle with toasted sesame seeds and season with salt and pepper to taste. Serve warm.