This kimchi breakfast bowl is a delicious and comforting way to start your day, whether for breakfast or lunch. It’s warm, savoury, and incredibly satisfying, perfect any day of the week—and it cooks up fast with just one pan.
The secret to this recipe is keeping some leftover rice and a jar of kimchi handy. You can find kimchi easily at most large grocery stores, natural food shops, or Asian markets. I always keep a jar in my fridge for those times when I don’t have homemade kimchi ready to go.
With rice, kimchi, eggs, asparagus or any veggies you prefer, you can whip up this bowl in just 10 minutes from fridge to table.
Enjoy it right away for the best flavor, but you can store leftovers in the fridge for up to 2 days in a sealed container. When reheating, warm everything except the kimchi, then add it fresh to your bowl.
Kimchi For Breakfast Recipe
Ingredients
- 1 cup Cooked white rice or brown rice
- 6 thin spears of Asparagus
- 1 tbsp Butter or coconut oil for dairy-free option
- 1 Large egg
- 1 tbsp Tamari or soy sauce use coconut aminos for soy-free version
- ⅓ cup Kimchi I prefer Sunja’s Medium Spicy Kimchi
- Pinch of sea salt to taste
- Pinch of freshly ground black pepper to taste
Instructions
- Warm up the rice and trim the asparagus spears. Preheat a large skillet over medium heat and add the butter or coconut oil to coat the pan.
- Once the butter is melted and shimmering, crack the egg into the skillet. Cover the pan to prevent splattering and cook for about a minute. Then, add the asparagus spears to the skillet around the egg, re-cover, and cook for another 1-2 minutes or until the egg white sets.
- Place the cooked rice into a serving bowl. Remove the skillet from the heat. Drizzle a bit of tamari over the asparagus and the rest over the rice. Carefully use a spatula to lift the egg and place it over the rice. Arrange the cooked asparagus and kimchi around the egg. Season lightly with salt and pepper.
- Enjoy! Dig in and enjoy your delicious and nutritious kimchi breakfast bowl.
Notes
- Fresh Kimchi: Use freshly opened kimchi for the best flavor. If your kimchi is very sour, you might want to rinse it lightly before using to balance the flavors.
- Egg Cooking Time: To ensure the egg yolk is perfectly runny, cook it covered for about 1 minute. This helps it set without overcooking the yolk.
- Asparagus Texture: For tender-crisp asparagus, cook it covered with the egg for 1-2 minutes, depending on the thickness of the spears. This ensures they’re cooked but still retain a slight crunch.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 46g |
| Protein | 13g |
| Fat | 16g |
| Cholesterol | 216mg |
| Sodium | 1359mg |
| Fiber | 3g |
| Sugar | 2g |
Can I Use Different Types of Rice?
Yes, you can use either white rice or brown rice based on your preference or dietary needs. Both work well with this recipe and provide a hearty base for the flavors of kimchi and fried egg.
Can I Substitute Tamari Or Soy Sauce With Something Else?
Absolutely! If you need a soy-free option, you can use coconut aminos instead of tamari or soy sauce. It provides a similar umami flavor without containing soy, making it suitable for those with soy allergies or preferences.
