If you’re looking to shake up your breakfast routine, let me introduce you to one of my favorite morning upgrades: Kimchi Scrambled Eggs. This Korean-inspired dish combines fluffy scrambled eggs with the tangy, spicy kick of kimchi, creating a breakfast that’s both satisfying and packed with flavor. I discovered this combination during a particularly hungry morning when I wanted something more exciting than plain eggs, and I’ve been hooked ever since.
Why You’ll Love This Recipe
Besides being ready in under 10 minutes, these kimchi scrambled eggs offer a perfect balance of protein and probiotics. The fermented kimchi adds a depth of flavor that transforms ordinary scrambled eggs into something truly special. Plus, it’s a great way to use up that jar of kimchi sitting in your fridge!
Ingredients
- 4 large eggs
- 1/2 cup chopped kimchi (well-drained)
- 2 tablespoons butter
- 1 green onion, thinly sliced
- Salt and pepper to taste
- Optional: 1 teaspoon sesame oil
Ingredient Tips: Look for kimchi that’s properly fermented (it should have a bit of fizz when you open the jar). If you’re new to kimchi, start with less and adjust to your taste. Can’t find kimchi? Check your local Asian market or the international section of larger grocery stores.
Instructions
- Drain your kimchi well and chop it into bite-sized pieces. Too much liquid can make your eggs watery.
- Crack the eggs into a bowl and whisk until well combined. I like to whisk for about 30 seconds to get them nice and fluffy.
- Heat a non-stick pan over medium heat and add the butter. Once it’s melted and slightly bubbly, add the chopped kimchi and sauté for about 1 minute.
- Pour in your whisked eggs. Using a spatula, gently push the eggs from the edges to the center as they begin to set.
- When the eggs are almost set but still look slightly wet, remove the pan from heat. They’ll continue cooking from the residual heat.
- Sprinkle with sliced green onions and a drizzle of sesame oil if using.
Cook Time and Serving Size
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 portions
Why This Recipe Works
What makes this recipe special is how the kimchi’s natural umami and slight acidity cut through the richness of the eggs. The butter adds a silky texture, while the green onions bring freshness and crunch. I’ve found that cooking the kimchi briefly before adding the eggs helps mellow its stronger flavors and brings out its natural sweetness.
The beauty of kimchi scrambled eggs lies in their versatility. You can enjoy them on toast, with rice, or just on their own. They’re perfect for breakfast, but I’ve definitely made them for quick dinners too. Once you try this combination, regular scrambled eggs might seem a bit boring in comparison!
Kimchi Scrambled Eggs
Ingredients
- 4 large eggs
- 1/2 cup chopped kimchi well-drained
- 2 tablespoons butter
- 1 green onion thinly sliced
- Salt and pepper to taste
- Optional: 1 teaspoon sesame oil
Instructions
- Drain your kimchi well and chop it into bite-sized pieces. Too much liquid can make your eggs watery.
- Crack the eggs into a bowl and whisk until well combined. I like to whisk for about 30 seconds to get them nice and fluffy.
- Heat a non-stick pan over medium heat and add the butter. Once it's melted and slightly bubbly, add the chopped kimchi and sauté for about 1 minute.
- Pour in your whisked eggs. Using a spatula, gently push the eggs from the edges to the center as they begin to set.
- When the eggs are almost set but still look slightly wet, remove the pan from heat. They'll continue cooking from the residual heat.
- Sprinkle with sliced green onions and a drizzle of sesame oil if using.
