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Kimchi Rice Bowl

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This kimchi rice bowl is colorful, hearty and satisfying, with a little spicy kick. A great veggie bowl with a Korean touch.
  • Author: Delphine Fortin
  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Category: Salads & Bowls
  • Diet: Vegetarian

This colorful kimchi rice bowl is prepared with crispy rice, roasted sweet potatoes, kimchi and poached eggs. Hearty and satisfying, it also has a little spicy kick. A great homemade veggie bowl with a Korean touch!

Ingredients

  • 1 cup (200g) uncooked long rice
  • ½ to 1 Tablespoon chili garlic paste, to your liking
  • 1 Tablespoon soy sauce*
  • 3 Tablespoons vegetable oil
  • 2 large sweet potatoes (approx. 2 lbs/900g), peeled and diced
  • 4 Tablespoons olive oil, divided
  • 1 teaspoon paprika
  • Salt and freshly ground pepper
  • 7 ounces (200g) baby spinach
  • 1 clove garlic, minced
  • 1 small red onion, thinly sliced
  • 1 Tablespoon balsamic vinegar
  • 4 medium eggs
  • 1 cup (150g) kimchi
  • 2 avocados, peeled, stoned and diced
  • Black sesame, for serving (optional)
  • Fresh cilantro, for serving (optional)

Instructions

  1. Preheat the oven to 400℉ (200℃) and line a large rimmed baking sheet with parchment paper.
  2. Crispy rice.** Cook rice according to package instructions. Remove from heat and let cool completely, for about 1 hour.
  3. In a large bowl, toss the cooled rice with chili garlic paste, soy sauce and oil. Spread evenly onto the prepared baking sheet and bake on the middle rack of the oven for about 25 minutes, tossing and spreading evenly every 10 minutes until deeply golden brown and crispy. Remove and let cool.
  4. Sweet potatoes. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a large bowl, toss the diced sweet potatoes with 2 Tablespoons olive oil, paprika, salt and pepper. Transfer to the baking sheet in an even layer and roast for about 25 minutes, stirring once or twice, until sweet potatoes are fork tender. Set aside.
  5. Baby spinach + red onions. Heat one Tablespoon olive oil in a skillet over medium heat, then sauté the baby spinach, stirring constantly, until wilted. Add garlic and sauté 30 more seconds, until fragrant. Transfer to a clean plate and wipe the skillet to reuse it. Heat the remaining olive oil, then add the onions and cook on low-medium heat until soft and tender, about 5 minutes. Pour the balsamic vinegar and cook for a few more minutes, until the onions become sticky and slightly caramelized.
  6. Poached eggs***. Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into almost simmering water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 3 to 4 minutes maximum. Carefully lift eggs from pot with a slotted spoon and place them onto a plate lined with paper towel.
  7. Assembling. Divide the fried rice into 4 shallow plates or bowl. Now divide the remaining ingredients: sweet potatoes, red onions, poached eggs, kimchi and avocados. Sprinkle with black sesame and chopped cilantro if desired, and enjoy while still lukewarm. Bon appétit!

Notes

* To make it gluten-free, make sure you use gluten-free soy sauce, as some of them contain traces of gluten.

** This kimchi bowl recipe would also work with regular cooked rice, white or brown. You can also create a variation to the recipe by replacing the rice with with quinoa or bulgur.

** For an easy version, consider making sunny side-up eggs instead!

© 2025 Del's cooking twist
https://www.delscookingtwist.com/kimchi-rice-bowl-with-poached-eggs/