Lunch

Kimchi Rice Salad with Soft Eggs

Name: Kimchi Rice Salad with Soft Eggs
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large, about 110 g Egg; 80 g Kimchi; 150 g Cooked white rice; 80 g Cucumber; 20 g Spring onion; 2 tsp (12 g) Gochujang; 5 g (a generous tsp) Toasted sesame oil; 5 g Sesame seeds; 1 sheet, about 3 g Nori sheets; A tablespoon Rice vinegar

Cold rice tossed with chopped kimchi and a gochujang sesame dressing, with jammy eggs, cucumber and snipped nori. 23 g of protein.

Calories: 499kcal
Protein: 23g
Fat: 19g
Carbs: 56g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Gluten
Eggs
Fish
Crustaceans
Soya
Sesame

Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Kimchi Rice Salad with Soft Eggs, plated and ready to serve. — The finished recipe. Kimchi Rice Salad with Soft Eggs

Ingredients 1 to 6 for kimchi rice salad with soft eggs arranged separately on a dark worktop. — Ingredients 1 to 6. 2 large, about 110 g Egg. 80 g Kimchi. 150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 80 g Cucumber. 20 g Spring onion. 2 tsp (12 g) Gochujang

Ingredients 7 to 10 for kimchi rice salad with soft eggs arranged separately on a dark worktop. — Ingredients 7 to 10. 5 g (a generous tsp) Toasted sesame oil. 5 g Sesame seeds. 1 sheet, about 3 g Nori sheets. A tablespoon Rice vinegar

Kimchi Rice Salad with Soft Eggs, preparation step 1: Boil the eggs for six and a half minutes, cool them in cold water and peel. — Step 1. Boil the eggs for six and a half minutes, cool them in cold water and peel.

Kimchi Rice Salad with Soft Eggs, preparation step 2: Whisk the gochujang, sesame oil and vinegar together. — Step 2. Whisk the gochujang, sesame oil and vinegar together.

Kimchi Rice Salad with Soft Eggs, preparation step 3: Chop the kimchi and toss it through the cold rice with the dressing. — Step 3. Chop the kimchi and toss it through the cold rice with the dressing.

The finished kimchi rice salad with soft eggs. — Step 4. Add the cucumber in half moons and the spring onion, halve the eggs on top, and snip the nori over with scissors before the sesame seeds go on.

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Ingredients

Egg2 large, about 110 g
Kimchi80 g
Cooked white rice150 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Cucumber80 g
Spring onion20 g
Gochujang2 tsp (12 g)
Toasted sesame oil5 g (a generous tsp)
Sesame seeds5 g
Nori sheets1 sheet, about 3 g
Rice vinegarA tablespoon

Method

Boil the eggs for six and a half minutes, cool them in cold water and peel.
Whisk the gochujang, sesame oil and vinegar together.
Chop the kimchi and toss it through the cold rice with the dressing.
Add the cucumber in half moons and the spring onion, halve the eggs on top, and snip the nori over with scissors before the sesame seeds go on.

Worth knowing

Shop kimchi is usually made with fish sauce or salted shrimp, so fish and crustaceans show in the allergen flags. Vegan kimchi exists and removes both.
Gochujang is 55 g of carbohydrate per 100 g, most of it sugar. Twelve grams is plenty for the heat.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.