Time: 20 min.
Complexity: easily
Servings: 4

A unique sauce can be made from the traditional Korean snack kimchi, whose tangy, tart flavor will enhance any bland side dish. To do this, puree the kimchi in a blender with a little water and rice vinegar until smooth. Serve the sauce with boiled rice, crispy fried bacon, and a fried egg, which also becomes a unique sauce when mixed with the runny yolk. Drizzle the finished dish with dark sesame oil for an even more Asian flavor. Serve for breakfast or dinner with slices of fresh avocado.

Ingredients:

• 6 tbsp. boiled brown rice
• 2 tbsp. cabbage kimchi
• 1/3 tbsp. rice vinegar
• 4 strips of bacon
• 1 teaspoon of vegetable oil
• 4 large eggs
• 1 avocado, peeled, pitted and chopped
• 2 green onions, chopped
• 2 tsp. dark sesame oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, kimchi, brown rice, sesame oil, Avocado, bacon

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Preparation:

Step 1
• Combine kimchi, vinegar and 0.5 cups of water in a blender and blend until smooth.
Step 2
• In a medium bowl, combine cooked rice, half the kimchi sauce, and 0.5 teaspoon salt. Cover and microwave, stirring occasionally, for 4 minutes.
Step 3
• Meanwhile, in a large nonstick skillet over medium heat, fry the bacon until crisp, 4-5 minutes per side. Transfer to a paper towel-lined plate to drain, then coarsely chop.
Step 4
• Wipe out the pan you fried the bacon in. Add vegetable oil and set over medium-high heat. Crack the eggs into the pan and season with a little salt. Cook until the whites are set but the yolks are still runny, about 4 minutes. Remove from heat.
Step 5
• Divide the hot rice among bowls. Top each serving with an egg, avocado, bacon, remaining kimchi sauce, and onions. Drizzle with 0.5 teaspoon of sesame oil.

Votes: 9