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Breakfast for One

Egg & Kimchi Rice Bowl

A simple, satisfying Korean rice bowl with stir-fried kimchi, a crispy fried egg, and sesame — quick to make and full of deep, savory flavor.
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Yield: 1 Serving
Total Time: 15 minutes

Ingredients
  

Kimchi Stir-Fry
  • ½ cup baechu kimchi napa cabbage kimchi
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • Salt
  • Cooking oil
For Serving
  • Steamed rice
  • 1-2 fried eggs
  • Sesame seeds

Instructions

  • Heat oil in a nonstick pan over medium heat and fry the egg until the edges are crispy and golden but the yolk is still runny. Season lightly with salt and set aside.
  • In the same pan, add a little more oil and stir-fry the kimchi over medium-high heat with soy sauce and sesame oil until wilted and the juices have reduced and thickened.
  • Spoon steamed rice into a bowl, top with the kimchi, then place the fried egg on top. Garnish with sesame seeds and serve with roasted seaweed sheets on the side.

Watch the Recipe

Notes

Stir-frying the kimchi is the key step here — cooking it down concentrates the flavor and gives it a slightly smoky, caramelized depth that raw kimchi doesn't have. Well-fermented, aged kimchi works best for this. For a heartier bowl, add bacon, spam, or canned tuna to the kimchi as it cooks.