33 minutes
A nutritious and flavorful grain bowl with steamed kale, ripe avocado, spicy kimchi, and a perfectly runny egg, all drizzled with a ginger-soy dressing.
tablespoons
Fresh Ginger, finely chopped, peeled
teaspoons
tablespoons
pinches
cups
teaspoons
Kale, stems and ribs removed, leaves torn
0 oz
Large Eggs, at room temperature
each
Cooked Grains, warm
cups
Avocado, pitted, peeled, and sliced
each
Kimchi, chopped
cups
Scallions, sliced, for garnish
Sesame Seeds, for garnish
Dried Seaweed Snack Sheets, crumbled, optional, for garnish
1. Prepare the Dressing
Whisk together the soy sauce, ginger, rice vinegar, and a pinch of sea salt. Gradually add the peanut oil and toasted sesame oil while whisking continuously until the mixture is well combined and smooth.
2. Steam the Kale
Fill a large pot with a couple of inches of water and bring to a simmer. Place a steamer basket in the pot, ensuring it doesn't touch the water, and add the kale. Cover with a lid and steam for about 7 minutes until the leaves are tender but still vibrant green.
3. Boil the Eggs
Place the eggs in a medium saucepan and cover with water. Bring to a boil, then reduce heat to a gentle simmer and cook for exactly 6 minutes. Transfer eggs to a bowl of ice water with a slotted spoon to stop the cooking process.
4. Assemble the Bowls
Divide the warm, cooked grains among four bowls. Add the steamed kale, avocado slices, and a spoonful of kimchi to each bowl. Carefully peel the eggs and place one on top of each bowl. Drizzle with the prepared dressing and garnish with scallions, sesame seeds, and optional crumbled dried seaweed.
Use a 1:1.5 ratio of grain to water for fluffier texture and let it rest after cooking.
Taste as you go, adjust salt and acid to balance flavors.
Opt for homemade or artisanal kimchi for superior taste.
Cook the egg for 6-7 minutes for the ideal runny yolk.
Toasting grains can add a subtle nutty flavor to your bowl.
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