Egg-and-Kimchi Rice Bowls
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Recipe courtesy of Food Network Kitchen

Egg-and-Kimchi Rice Bowls

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
It's time to put the yolk back in dinner! Research has shown that the cholesterol in eggs may have a limited effect on total body cholesterol, making whole eggs a great part of a balanced diet. Taking a cue from the Korean rice dish bibimbap, break the yolk and mix it with the other ingredients just before eating; its richness goes nicely with the spicy-vinegary kimchi sauce.



  1. Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
  2. Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
  3. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
  4. Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
  5. Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.