Kimchi Grain Bowl with Kale and Runny Egg

1. Cook the Grains

Start by cooking 1 cup of your choice of grains, such as quinoa, farro, or brown rice, according to the package instructions in a pot.

2. Prepare the Kale

In a large skillet over medium heat, add 1 tablespoon of vegetable oil, then toss in 1 cup of chopped kale. Cook the kale for 3-4 minutes until it wilts down, becoming tender and slightly darker in color.

3. Warm the Kimchi

Use the same skillet to heat 1 cup of chopped kimchi for about 2 minutes. As the kimchi warms, it will release an irresistible fragrance and become slightly softer.

4. Boil the Eggs

Bring a small pot of water to a boil, and gently lower in 4 eggs. Boil the eggs for 6 minutes to achieve that perfect runny yolk, then remove them from the pot and let them cool under cold running water for easy peeling.

5. Assemble the Bowls

In serving bowls, layer the cooked grains, wilted kale, and warmed kimchi. Peel the boiled eggs carefully and place one on top of each bowl. Finally, season with salt and pepper to taste, and serve immediately while the eggs are still warm and runny.