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Kimchi breakfast bowl with asparagus and eggs in an off-white ceramic bowl with a blue and tan patterned napkin

Kimchi Breakfast Bowl

  • Author: Allison Campbell
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast & Brunch
  • Method: Pan Fry
  • Cuisine: Korean
  • Diet: Vegetarian


This breakfast bowl is so good! With kimchi, asparagus & eggs, it is both healthy and super comforting when you've craving savory in the am.


Units Scale
  • 1 cup cooked white rice or brown rice
  • 6 thin spears asparagus
  • 1 tablespoon ghee, butter or coconut oil
  • 1 large egg
  • 1 tablespoon coconut aminos, tamari or soy sauce
  • 1/3 cup kimchi (I used Sunja's Medium Spicy Kimchi)
  • pinch sea salt, to taste
  • pinch freshly ground black pepper, to taste


  1. Prep: Warm the rice and trim the asparagus. Preheat a large skillet to medium heat and add ghee to coat.
  2. Cook: Once the ghee 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.
  3. Serve: Place the rice in a serving bowl. Remove the skillet from the heat, drizzle a little of the coconut aminos 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. Serve immediately, and enjoy!

Keywords: rice bowls, kimchi breakfast