Kimchi Broth Bowl with Crispy Rice & Fried Egg

Take a walk on the sunny side with a Korean-style, egg-topped broth bowl. Fiery fresh Sambal sauce along with ginger and garlic add depth to this hearty broth, the perfect base for chopped cabbage and crispy fried rice. Top with a fried egg for that final layer of savory ind...

Take a walk on the sunny side with a Korean-style, egg-topped broth bowl. Fiery fresh Sambal sauce along with ginger and garlic add depth to this hearty broth, the perfect base for chopped cabbage and crispy fried rice. Top with a fried egg for that final layer of savory indulgence.

Read More Read Less
30m
PREP TIME
35m
COOK TIME
501
CALORIES
15
INGREDIENTS

Servings: 5

Ingredients

  • Step1
  • 2 tablespoons sesame oil, divided
  • 1 small head Napa cabbage, trimmed and coarsely chopped (about 10 cups)
  • 1 bunch green onions, trimmed and sliced into 1/2-inch pieces (about 1 cup)
  • 2 tablespoons thinly sliced fresh garlic
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons McCormick Gourmet™ All Natural Korean Style Red Pepper
  • 4 cups unsalted chicken stock
  • 1/4 cup Thai Kitchen® Gluten Free Premium Fish Sauce
  • 1 recipe Fiery Fresh Sambal Sauce, divided (see Cooking Tip for recipe link)
  • 3/4 cup thinly sliced daikon radish
  • 2 cups cooked white jasmine rice
  • 5 eggs
  • Vegetable oil, for frying
  • McCormick® Sea Salt Grinder

INSTRUCTIONS

  • 1 Heat 1 tablespoon of the sesame oil in large Dutch oven on medium-high heat. Add cabbage and green onions; cook and stir until softened, about 5 minutes. Add garlic, ginger, tomato paste and red pepper; cook and stir until garlic is lightly golden brown, about 2 minutes. Add stock, fish sauce and 1 tablespoon of the Fiery Fresh Sambal Sauce; bring to boil. Boil 5 minutes, stirring occasionally. Add daikon; cook 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
  • 2 Heat 1/2-inch of oil in large skillet on medium-high heat. Fry cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove rice with slotted spoon to paper towel-lined baking sheet to drain. Sprinkle rice with sea salt to taste, if desired.
  • 3 Heat remaining 1 tablespoon sesame oil in large nonstick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer.
  • 4 Divide soup into 5 serving bowls. Top each with fried rice and 1 egg. Serve with additional Sambal Sauce, if desired.

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

NUTRITION INFORMATION

(per Serving)
Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner