Kimchi belongs in more meals than just banchan on the side of your plate. Fold it into warm rice, top with a fried egg with a runny yolk, and you've got a fifteen-minute dinner that tastes like it took a lot more effort than it did. We're fans of putting it everywhere — see our Quick Kimchi Fried Rice and Kimchi Butter Roasted Potatoes for more ways in.
Ingredients
- 2 cups cooked short-grain rice, warm
- 1 cup cabbage kimchi, chopped, plus 2 tablespoons brine
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon rice vinegar
- 2 eggs
- 1 tablespoon neutral oil
- 2 scallions, sliced
- 1 teaspoon toasted sesame seeds
Instructions
- In a bowl, mix the warm rice with chopped kimchi, kimchi brine, sesame oil, soy sauce, and rice vinegar.
- Heat neutral oil in a skillet over medium-high heat.
- Crack in the eggs and fry until whites are set but yolks are still runny, about 2-3 minutes.
- Divide the kimchi rice between two bowls.
- Top each bowl with a fried egg.
- Garnish with scallions and sesame seeds before serving.
Nutrition Facts (per serving)
| Calories | 410 |
| Total fat | 16g |
| Total carbohydrates | 52g |
| Dietary fiber | 3g |
| Protein | 13g |
| Sodium | 690mg |
Why This Is Good for Your Gut
Unpasteurized kimchi carries a shifting population of live lactic acid bacteria as it ferments, including Leuconostoc and Lactobacillus species, and folding it into warm (not hot) rice helps preserve those cultures rather than killing them off. The napa cabbage base also supplies fiber that supports regularity, while the fried egg rounds out the bowl with protein your body needs to repair the gut lining.
Fifteen minutes, one pan, and your fridge finally has a use for that jar of kimchi.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
