Kimchi Rice Bowl
This Kimchi Rice Bowl is a flavorful, spicy, and satisfying meal packed with umami from fermented kimchi, protein from eggs or tofu, and a delicious balance of textures. It’s quick, easy, and customizable—perfect for a weeknight meal or meal prep. Serve it with a fried egg for extra richness or add protein like chicken, beef, or tofu for a heartier dish.
Ingredients:
For the Rice Bowl:
2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
1 cup kimchi (chopped)
1 tablespoon kimchi juice (from the jar, for extra flavor)
1 teaspoon sesame oil
1 teaspoon vegetable oil
2 cloves garlic (minced)
½ teaspoon soy sauce or tamarind
½ teaspoon gochujang (Korean chili paste, optional for extra spice)
For the Toppings:
2 eggs (fried or soft-boiled)
½ cup cooked protein (chicken, beef, shrimp, or tofu, optional)
1 tablespoon green onions (sliced)
1 teaspoon sesame seeds
¼ sheet nori (seaweed, sliced into strips, optional)
½ teaspoon toasted sesame oil (for drizzling)
Instructions:
1. Cook the Kimchi Rice:
1. Heat vegetable oil in a skillet or wok over medium heat.
2. Add minced garlic and cook for 30 seconds, until fragrant.
3. Stir in chopped kimchi and cook for 2-3 minutes, until slightly caramelized.
4. Add the cooked rice, kimchi juice, soy sauce, and gochujang (if using).
5. Stir-fry for another 2-3 minutes, ensuring the rice is well coated and heated through.
6. Drizzle sesame oil and mix well.
2. Cook the Egg:
1. Heat a small pan over medium heat and fry eggs to your preferred doneness (runny yolk is ideal).
2. Alternatively, soft-boil the eggs by cooking them in boiling water for 6-7 minutes, then peeling.
3. Assemble the Bowl:
1. Divide the kimchi rice into bowls.
2. Top with a fried or soft-boiled egg.
3. Add protein of choice (if using).
4. Garnish with green onions, sesame seeds, and nori strips.
5. Drizzle with extra sesame oil for added richness.
Nutritional Information
(Per Serving – Approx. 2 Servings)
Calories: ~400
Protein: ~12g
Carbohydrates: ~55g
Fat: ~15g
Fiber: ~4g
Sugar: ~3g
Notes & Variations:
Protein Options: Add shredded chicken, ground beef, crispy tofu, or shrimp for more protein.
Vegan Option: Skip the egg and add pan-fried tofu or tempeh.
Extra Crunch: Top with crushed roasted peanuts or crispy shallots.
Spicier Version: Add more gochujang or a drizzle of sriracha.
Meal Prep: Store the kimchi rice in an airtight container for 3 days (add toppings fresh before serving).
Total Time:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes