Kimchi Breakfast Bowls

Kimchi Breakfast Bowl by Rosemarried

Nich and I went out to brunch a couple of weeks ago and ordered a few things to share. I don’t recall anything else we ate that morning, but I do know we had a delicious breakfast bowl with a fried egg and kimchi. I’ve been craving it ever since.

The funny thing is that I’ve been making a similar rice bowl – Eggs in a Nest – for years. I just never thought to add kimchi into the mix.

I’m not sure why, but the kimchi makes all the difference. It’s tangy, it’s funky, and it’s good. (If you’re not a fan of kimchi, then you’re out of luck. But you should seriously reconsider. Kimchi is wonderful!)

In addition to the funky goodness of kimchi, this recipe is also great because it can be made a million different ways. I basically just sauteéd a few vegetables I had in the fridge (green beans, onions, red bell peppers, kale) and tossed them atop some brown rice. I then topped that with a healthy portion of kimchi and a fried egg. Lastly, I poured kimchi juice (the fermenty goodness left in the jar) and Sriracha over the whole thing.

I devoured the whole bowl in seconds and felt like a champ. I highly recommend you do the same.

KIMCHI BREAKFAST BOWLS
Makes 2 servings

Ingredients
1.5 cups cooked brown rice
2 eggs
1 heaping cup of kale, roughly chopped
1 small red bell pepper, sliced thinly
1 small yellow onion, sliced thinly
Olive oil
Salt & pepper, to taste
Various other fresh vegetables: zucchini, green beans, broccoli, cauliflower, carrots, snap peas, etc.
1/2 cup kimchi, at room temperature (homemade or store bought. I’m a sucker for Choi’s Kimchi, which I get at the PSU Farmer’s Market in Portland. It’s SO stinking good.)

Optional sauces: Sriracha and/or Gochujang

Method:

If you made your rice ahead of time and left it to cool (or stored it in the refrigerator), warm the rice in the microwave or on the stovetop. If your kimchi has any liquid in the jar, pour a little of the kimchi juices into the rice to season it. Stir, and set aside.

Heat one tablespoon of olive oil over medium heat in a large non-stick skillet. Once the oil is hot, add in the onions. Cook for 1-2 minutes before adding in the rest of the vegetables (except for the kale). Season with salt and a few grinds of black pepper. Once the vegetables are cooked (and starting to caramelize), add in the chopped kale. Place a lid on the skillet and turn the heat down to low, and allow the greens to wilt. Cook for 5 minutes, or until the kale (and other veggies) are fully cooked.

Divide the rice between two soup bowls. Portion the kimchi and the sauteed vegetables between the two bowls of rice. Set aside. In the same pan you used to cook the veggies, fry two eggs.

Once the eggs are cooked to your liking (I like the yolk nice and runny!), place a fried egg atop each rice bowl. Douse with a hefty squirt of Sriracha (or Gochujang. or both!). Add salt and pepper if needed.

12 Responses

  1. NubianOR says:

    I have never tried Kimchi. Will have to remedy that soon.

  2. Kim Bee says:

    This is pure brilliance. My hubs would go crazy for this.

  3. I absolutely LOVE this dish and that you love kimchi! Fermented heaven:). And an egg on top of almost anything makes for happy times! This looks amazing.

  4. Nicole Hooper says:

    OOOH! What a great new thing to try for breakfast (or any meal, really)! I think I might cheat just a little and buy the brown rice with kimchi from the frozen section at Trader Joe’s.

  5. Sara says:

    This looks so delicious! I can’t wait to make it as the perfect way to get my fill of tasty veggies first thing in the morning.

  6. Bob Redpath says:

    Made it. Loved it. Thanks for the inspiration. My wife called as I was on my way home from work and asked me to bring something home for dinner. I remembered your recipe and grabbed some kimchi and vegetables — I was a hero (thanks to you — and I shared credit with you).

    • lindsay says:

      Bob, that’s so fantastic! I’m happy that you remembered the recipe (and saved the day) and am thrilled that you let me know. I’m always happy to hear such things!

  7. sarah says:

    ooooh sounds fantastic! I’m going to earn major brownie points around here with this!

  8. I make my own kimchi, but we usually just eat it on its own. However, a poached egg makes everything better and this sounds like such a healthy way to start the day. I think I’ll be making these bowls for breakfast tomorrow.

  9. Rad says:

    too good.

  10. Isabelle says:

    My mouth is watering after reading this delicious recipe. Please keep sharing these wonderful recipes.

  11. Williams says:

    I tried this recipe and It was too delicious.But unfortunately I didn’t have pepper at that time.
    Thank you for sharing.

Leave a Reply