Kimchi Scrambled Eggs
Add a spicy kick to your breakfast or dinner routine with these kimchi scrambled eggs. It’s quick and easy to make with only a few ingredients and perfect for a solo meal. Try it on toast for breakfast or rice for a satisfying dinner.
Get your morning off to a fiery start with kimchi scrambled eggs. The Korean-inspired dish is packed with spicy, tangy flavours. And you can whip it up in just 10 minutes using only a handful of ingredients.
This spicy scrambled eggs recipe relies on kimchi, a traditional Korean fermented cabbage, for a unique twist to classic scrambled eggs. I find this combination of silky eggs and spicy kimchi utterly irresistible, any time of day.
So, if you’re looking for a quick and flavourful meal, give this easy kimchi scrambled eggs recipe a try.
In this post:
Why I love kimchi scrambled eggs (and I believe you will too)
- Quick and easy: This recipe takes only 10 minutes and a handful of simple ingredients to make – perfect for a quick weeknight meal or nutritious breakfast.
- Versatile: Serve the kimchi scrambled eggs on toast for an easy brunch. Or serve it on steamed white rice with your favourite veggies for a convenient dinner. It’s also delicious alongside other Korean dishes.
- Full of flavour: Thanks to the funky flavours of fermented napa cabbage these eggs pack a punch of flavour.
Ingredients and substitutes
This kimchi scrambled eggs recipe is a unique and flavourful twist on traditional scrambled eggs thanks to only a few key ingredients.
- Eggs: I use pasture-reared large eggs. But you can use organic eggs, free-range eggs, or the ones you have at home. Since we’re not baking, the exact egg size is not that important.
- Toasted sesame oil: This adds a delicious nutty flavour and rich texture to the eggs. But if you don’t have any, you can use olive oil or more butter. The flavour won’t be the same, but the texture is still deliciously silky.
- Water: A splash of tap water helps to cook the protein slowly as the steam escapes for silky eggs.
- Butter: I use butter instead of cooking oil for the rich flavour, but you can swap it for olive oil or coconut oil if you prefer a dairy-free option.
- Kimchi: This spicy and tangy Korean fermented cabbage condiment is the star ingredient in this recipe. So, I don’t recommend substituting the kimchi. If you don’t have any but want a dinner-worthy twist on classic scrambled eggs, try miso scrambled eggs instead. Use vegan kimchi for a vegetarian-friendly dish (non-vegan kimchi contains fish sauce or shrimp paste). And check the kimchi ingredients if you need it to be gluten-free as kimchi can contain miso paste or soy sauce.
I like to garnish the dish with toasted sesame seeds, sliced green onion (spring onions), flaked salt, and freshly ground black pepper. But you can also use garlic chives for a touch of green, some gochugaru flakes or sriracha sauce for extra spice, and black sesame seeds.
How to make kimchi scrambled eggs
This kimchi scrambled eggs recipe is a perfect fusion of Korean and Western flavours. It’s a delicious and easy way to incorporate fermented veggies into your breakfast routine.
Step 1: Grab a medium mixing bowl, and whisk together two large eggs, one teaspoon of sesame oil, and one teaspoon of water until very well combined.
Step 2: Place a non-stick skillet over medium-low heat and add one tablespoon of butter. Swirl the pan to coat it with the melted butter.
Step 3: Pour the egg mixture into the pan and stir until you see no more butter. Let it sit undisturbed for about one minute, or until the edges start to set and steam rises from the eggs. Gently fold the almost-set eggs from the outer edge of the pan to the centre using a silicone spatula. Stir to coat the cooked curds with the raw egg, creating large silky egg curds.
Step 4: Move the almost-cooked eggs to one side of the pan and add the chopped kimchi on the other side. Let it heat through for about 30 seconds, then mix it into the eggs.
Tip: While I normally love to include kimchi juice, the acidity of kimchi juice will curdle the eggs in this case. So make sure to pick the pieces of fermented cabbage out of the juice.
Step 5: Continue cooking until the eggs are set to your liking, about 30 seconds for a soft and silky texture.
Step 6: Remove from heat and serve immediately on buttered sourdough toast or steamed white rice. Garnish with toasted sesame seeds and sliced green onions. Add salt flakes and black pepper to taste.
Kimchi scrambled eggs are best when consumed immediately, as the eggs will continue to cook and may become rubbery if left in the hot pan.
Serving suggestions
- Kimchi breakfast bowl: For an easy brunch, serve the kimchi scrambled eggs on top of steamed white rice or brown rice. Add your favourite toppings such as avocado, crispy bacon, and crumbled gim (Korean roasted seaweed) for a delicious breakfast bowl.
- Korean-style dinner: Or serve the kimchi eggs with fried rice and Korean side dishes like Korean cucumber salad, sesame broccoli, or soy-braised potatoes for dinner.
- Breakfast toast: For a quick and easy breakfast, serve these kimchi eggs on top of buttered sourdough bread. The crunch of the toast adds a nice texture to the creamy eggs. Spread some cottage cheese on the toast if you want to bulk it up.
- Kimchi quesadilla: Heat a tortilla in a skillet, sprinkle half the tortilla with grated cheese, then spoon the kimchi scrambled eggs on top. Add a bit more cheese, fold the tortilla, and cook until golden and crispy on both sides. Slice and serve hot with gooey melty cheese.
Frequently asked questions
Kimchi’s spiciness and crunch make it a great pairing with creamy soft scrambled eggs.
Kimchi is a great way to add bold flavour and probiotics to your morning meal. It goes well with eggs, rice, toast or even in a breakfast wrap.
Kimchi is delicious added to rice dishes, noodles, grilled meat or eggs. It also pairs well with other Korean side dishes like spicy cucumber salad, sesame broccoli, and gamja jorim.
Equipment
- Small nonstick skillet
Ingredients
- 2 large eggs
- 1 teaspoon sesame oil
- 1 teaspoon water
- 1 tablespoon butter
- ¼ packed cup kimchi* , without kimchi juice, cut into bite-size pieces
Garnish
- ½ tablespoon toasted sesame seeds
- sliced green onion , green parts only
- salt flakes and black pepper , to taste
To Serve (Optional)
- Toasted sourdough bread or steamed white rice
Instructions
- Whisk together the eggs, sesame oil, and water until well combined.
- Place a small non-stick pan over low heat and add the butter. As soon as it starts to melt, swirl it around the pan to coat.
- Grab your spatula and pour the egg mixture into the pan. Keep stirring the eggs until the butter is melted and mixed into the eggs. Let it sit undisturbed until the edges start to set and steam rises from the eggs – about 1 minute. Use the spatula to fold the almost-set eggs from the outer edge of the pan to the centre. Gently stir to coat the cooked curds with the raw egg – so that you end up with silky large egg curds.
- Move the almost-cooked eggs to one side of the pan and add the kimchi on the other side in an even layer to heat through for about 30 seconds. Now, gently mix the kimchi into the eggs. Cook until the eggs are set to your liking. I like my scramble soft and silky, so I only cook it for another 30 seconds.
- Remove from the heat and immediately serve the kimchi scrambled eggs warm on buttered sourdough toast or steamed white rice. Garnish with toasted sesame seeds and sliced green onions. Sprinkle with salt flakes and freshly ground black pepper to taste.
Notes
- Kimchi: This Korean staple is a spicy fermented cabbage condiment. You’ll find it in large grocery stores or Asian markets, but it’s also a fun fermentation project. If you really love kimchi, you can double the amount used in the recipe – I often do.
- Soy sauce: I also tested this recipe with a teaspoon of soy sauce added to the eggs instead of water. While the flavour is great, I don’t love the brown colour. But feel free to experiment with adding soy sauce, tamari or coconut aminos!
- Serving size: This recipe makes a single serving because it’s a ridiculously easy meal I crave when I’m home alone. But, it can easily be doubled or even tripled using a large non-stick pan.
More Korean-inspired recipes you may like
If you like this lemon tahini sauce, you might also like these tahini dressings and sauces
Kimchi scrambled eggs is one of my favourite quick meals. It’s delicious on toast or white rice, but some days I honestly just grab a fork and dig into the scrambled eggs (with extra kimchi on top).