This Korean breakfast bowl is warm, savory and satisfying and takes just 10 minutes with only one pan required. For an even easier kimchi and egg dish, try these kimchi scrambled eggs!
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Did you know?
Kimchi is a popular Korean condiment and beloved fermented food made by fermenting vegetables like napa cabbage and radish with spices like chili powder, garlic, ginger and fish sauce. The lacto-fermentation process not only gives kimchi its alluringly spicy and tangy flavor, but also produces natural live probiotic bacteria in the final product. Nowadays, you can find numerous varieties of kimchi including vegan kimchi made from just veggies, spices and salt brine.
🌿 Ingredients
You can find kimchi in Asian markets or in the refrigerated or produce section of large grocery stores or natural foods stores. Feel free to use coconut oil instead of butter for dairy free, and look for vegan kimchi to make this dish vegetarian.
Note: If gluten is a concern, also make sure to check labels to look for gluten free kimchi as some traditional varieties may contain wheat-based ingredients.
If you don't have any asparagus, feel free to substitute green beans or snow peas instead, and you can substitute soy sauce for the tamari if gluten is not a concern.
See recipe card below for exact quantities.
📝 Instructions
Step 1: First, warm up the cooked rice and trim the asparagus. Then, preheat a large skillet over medium heat and add the butter until it shimmers.
Carefully crack the egg into the butter and cover the skillet. Cook the egg for about a minute and then add the asparagus spears alongside the egg and re-cover the pan. Cook for another 1-2 minutes or until the egg white sets.
Step 2: Place the warmed rice to a serving bowl and drizzle a little of the tamari over the asparagus and the rest over the rice. Lay the egg over the rice, followed by the asparagus and kimchi, and season with a little salt and pepper if you'd like.
💭 FAQ
Absolutely! Kimchi is great anytime of the day, breakfast included. It makes a great combo with eggs and other veggies or rice for a warm, savory brunch or breakfast treat.
Yes; feel free to make your favorite style of eggs to go along with a kimchi breakfast bowl—they're all delicious.
If the asparagus spears are thin (pencil-width sized or slightly thicker), there's no need to peel them. Simply trim the ends by breaking them off where the green meets the white section. For thicker spears, you'll want to also peel them so that they are tender enough to eat.
Yes, you can absolutely cook the kimchi if you prefer it warm, but keep in mind that since it's a fermented food the beneficial bacteria will likely not survive the cooking process (it will still be delicious though.)
🍳 Recipe
Kimchi Breakfast Bowl
Ingredients
Equipment
Method
- Prep: Warm the rice and trim the asparagus. Preheat a large skillet to medium heat and add the butter to coat.1 cup cooked white rice, 6 thin spears asparagus, 1 tablespoon butter
- Cook: Once the butter is shimmering, crack the egg, cover the pan to avoid spattering and cook for about a minute. Then, add the asparagus spears to the skillet alongside the egg and re-cover the pan. Cook another 1-2 minutes or until the egg white sets.1 large egg
- Serve: Place the rice in a serving bowl. Remove the skillet from the heat, drizzle a little of the tamari over the asparagus, and the rest over the rice. Use a metal spatula to carefully scrape under the egg and lay it over the rice, followed by the asparagus and kimchi. Season with a little salt and pepper, and enjoy!1 tablespoon tamari, ⅓ cup kimchi, pinch sea salt, pinch freshly ground black pepper
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