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.
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.