This kimchi egg cottage cheese bowl is spicy, savory, creamy, and packed with protein. It’s a super satisfying meal that’s fast, filling, and full of bold flavor. If you love the tang of kimchi and the richness of runny eggs, this one’s going to be your new go-to.
Why I Love This Recipe
This combo was born out of a “what’s-in-my-fridge” moment—and it turned out so good. The creamy cottage cheese mellows out the spice from the kimchi, and the fried egg adds that rich, yolky goodness that pulls it all together. It’s funky, comforting, and ridiculously easy.
Why this bowl hits the spot:
- 🌶️ Bold flavor from kimchi + garlic
- 🧀 Creamy and high-protein thanks to cottage cheese
- 🍳 That perfect golden egg yolk makes it feel indulgent
- ⏱️ Done in 10 minutes
- 🥢 Feels like takeout, but it’s totally good-for-you
⏱️ Time & Servings
- Total Time: 10 minutes
- Servings: 1
📊 Macros (per serving)
- Calories: 315
- Protein: 26g
- Fat: 18g
- Carbs: 9g
- Fiber: 2g
- Sugar: 3g
🔬 Why This Recipe Works (Quick Science)
- Kimchi is fermented, so it’s packed with umami and natural acid that brightens the dish.
- Cottage cheese balances the heat and adds creamy texture without cooking.
- Egg yolk acts as a natural sauce, bringing everything together.
- Layering warm and cold ingredients adds depth and contrast.
Ingredients
- ½ cup low-fat cottage cheese
- 1 large egg
- ¼ cup kimchi, chopped
- ½ tsp sesame oil
- 1 tsp soy sauce
- 1 tbsp green onion, sliced
- 1 tsp sesame seeds
- Optional: pinch of gochugaru or red pepper flakes
How to Make a Kimchi Egg Cottage Cheese Bowl
1. Fry the Egg
Heat a small pan over medium. Add a little sesame oil and crack in your egg. Cook sunny-side-up until the whites are set and yolk is still runny (about 2–3 minutes).
2. Chop the Kimchi
Roughly chop kimchi into bite-sized pieces if needed.
3. Add Cottage Cheese to Bowl
Scoop cottage cheese into the bottom of a serving bowl.
4. Top with Kimchi and Fried Egg
Add the chopped kimchi next to the cottage cheese. Gently place the fried egg on top.
5. Finish with Sauce and Toppings
Drizzle with soy sauce, sprinkle on green onions, sesame seeds, and optional gochugaru.
🍽️ What to Serve With
This bowl is great solo, but also goes well with:
- 🍚 A scoop of steamed rice or quinoa
- 🥬 A side of sautéed spinach or bok choy
- 🍘 Nori or seaweed snacks for wrapping bites
- 🥕 Pickled veggies or shredded carrots
🧾 Meal Plan Ideas
- Monday: Serve over jasmine rice for a quick dinner
- Tuesday: Pair with miso soup and roasted veggies
- Wednesday: Wrap in seaweed sheets for a sushi-bowl twist
- Thursday: Add to a bibimbap-style grain bowl
- Friday: Top with tofu crumbles for extra protein
⚠️ Common Mistakes to Avoid
- Overcooking the egg: You want that yolk runny—it adds creaminess to the bowl
- Using watery cottage cheese: Thicker curds give the best texture
- Not draining the kimchi: Too much juice can make things soggy
- Skipping the toppings: Sesame seeds and green onion add the crunch and pop
❓ FAQ
Can I make this ahead of time?
Sort of—prep the kimchi and cottage cheese base, but cook the egg fresh.
Is it spicy?
Depends on your kimchi! You can always tone it down or add more heat with gochugaru.
Can I swap the egg for something else?
Try tofu, a poached egg, or even a soft-boiled egg for similar vibes.
Is this bowl low-carb?
Yes! It’s naturally low in carbs and high in protein.
Can I make it vegan?
You’d need to swap the cottage cheese and egg for plant-based alternatives.
✨ Enjoy!
This Kimchi Egg Cottage Cheese Bowl is quick, flavorful, and exactly the kind of meal that satisfies cravings without slowing you down. Creamy, spicy, and just the right amount of funky—don’t be surprised if you want it again tomorrow. 🥚🌶️🥄