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    Home » Recipes » Breakfast » Kimchi Breakfast Bowl

    Kimchi Breakfast Bowl

    by Allison · Modified: Jul 5, 2025 · Published: Mar 25, 2024 · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    This Korean breakfast bowl is warm, savory and satisfying and takes just 10 minutes with only one pan required. For an even easier kimchi and egg dish, try these kimchi scrambled eggs!

    Kimchi breakfast bowl with asparagus and eggs in an off-white ceramic bowl with a blue and tan patterned napkin.

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    Did you know?

    Kimchi is a popular Korean condiment and beloved fermented food made by fermenting vegetables like napa cabbage and radish with spices like chili powder, garlic, ginger and fish sauce. The lacto-fermentation process not only gives kimchi its alluringly spicy and tangy flavor, but also produces natural live probiotic bacteria in the final product. Nowadays, you can find numerous varieties of kimchi including vegan kimchi made from just veggies, spices and salt brine.

    Jump to:
    • 🌿 Ingredients
    • 📝 Instructions
    • 💭 FAQ
    • 🍳 Recipe

    🌿 Ingredients

    White rice, kimchi, butter and tamari in glass food prep bowls alongside a whole brown egg and six stalks of trimmed asparagus.

    You can find kimchi in Asian markets or in the refrigerated or produce section of large grocery stores or natural foods stores. Feel free to use coconut oil instead of butter for dairy free, and look for vegan kimchi to make this dish vegetarian.

    Note: If gluten is a concern, also make sure to check labels to look for gluten free kimchi as some traditional varieties may contain wheat-based ingredients.

    If you don't have any asparagus, feel free to substitute green beans or snow peas instead, and you can substitute soy sauce for the tamari if gluten is not a concern.

    See recipe card below for exact quantities.

    📝 Instructions

    A sunny side up egg and six asparagus spears frying in butter in a stainless steel skillet.

    Step 1: First, warm up the cooked rice and trim the asparagus. Then, preheat a large skillet over medium heat and add the butter until it shimmers.

    Carefully crack the egg into the butter and cover the skillet. Cook the egg for about a minute and then add the asparagus spears alongside the egg and re-cover the pan. Cook for another 1-2 minutes or until the egg white sets.

    Kimchi, fried egg and asparagus spears over white rice in an off-white bowl atop a light grey marble countertop.

    Step 2: Place the warmed rice to a serving bowl and drizzle a little of the tamari over the asparagus and the rest over the rice. Lay the egg over the rice, followed by the asparagus and kimchi, and season with a little salt and pepper if you'd like.

    💭 FAQ

    Can you eat kimchi for breakfast?

    Absolutely! Kimchi is great anytime of the day, breakfast included. It makes a great combo with eggs and other veggies or rice for a warm, savory brunch or breakfast treat.

    Can I use scrambled eggs instead of fried eggs in a kimchi bowl?

    Yes; feel free to make your favorite style of eggs to go along with a kimchi breakfast bowl—they're all delicious.

    Do I need to peel asparagus before I cook it?

    If the asparagus spears are thin (pencil-width sized or slightly thicker), there's no need to peel them. Simply trim the ends by breaking them off where the green meets the white section. For thicker spears, you'll want to also peel them so that they are tender enough to eat.

    Can I cook kimchi instead of eating it raw?

    Yes, you can absolutely cook the kimchi if you prefer it warm, but keep in mind that since it's a fermented food the beneficial bacteria will likely not survive the cooking process (it will still be delicious though.)

    🍳 Recipe

    Kimchi breakfast bowl with asparagus and eggs in an off-white ceramic bowl.

    Kimchi Breakfast Bowl

    Allison Campbell
    5 from 1 rating
    This simple Korean breakfast bowl features kimchi, asparagus and eggs for a wholesome gut-friendly combo and a deliciously savory breakfast.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 3 minutes mins
    Total Time 8 minutes mins
    Servings: 1 serving
    Course: Breakfast
    Cuisine: Korean
    Calories: 395
    Ingredients Equipment Method Nutrition Notes

    Ingredients
      

    • 1 cup cooked white rice or brown rice
    • 6 thin spears asparagus
    • 1 tablespoon butter or coconut oil for dairy-free
    • 1 large egg
    • 1 tablespoon tamari or soy sauce (use coconut aminos for soy free)
    • ⅓ cup kimchi I used Sunja's Medium Spicy Kimchi
    • pinch sea salt to taste
    • pinch freshly ground black pepper to taste

    Equipment

    • cutting board
    • chef's knife
    • large skillet
    • metal spatula

    Method
     

    1. Prep: Warm the rice and trim the asparagus. Preheat a large skillet to medium heat and add the butter to coat.
      1 cup cooked white rice, 6 thin spears asparagus, 1 tablespoon butter
    2. Cook: Once the butter is shimmering, crack the egg, cover the pan to avoid spattering and cook for about a minute. Then, add the asparagus spears to the skillet alongside the egg and re-cover the pan. Cook another 1-2 minutes or until the egg white sets.
      1 large egg
    3. Serve: Place the rice in a serving bowl. Remove the skillet from the heat, drizzle a little of the tamari over the asparagus, and the rest over the rice. Use a metal spatula to carefully scrape under the egg and lay it over the rice, followed by the asparagus and kimchi. Season with a little salt and pepper, and enjoy!
      1 tablespoon tamari, ⅓ cup kimchi, pinch sea salt, pinch freshly ground black pepper

    Nutrition

    Calories: 395kcalCarbohydrates: 47gProtein: 13gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 216mgSodium: 1359mgPotassium: 236mgFiber: 2gSugar: 1gVitamin A: 701IUVitamin C: 0.3mgCalcium: 65mgIron: 3mg

    Notes

    Kimchi: You can find kimchi in Asian markets or in the refrigerated or produce section of large grocery stores or natural foods stores. Look for vegan kimchi to make this dish vegetarian and gluten free kimchi if gluten is a concern, as some traditional varieties may contain wheat-based ingredients.
    Storage: This kimchi bowl is best when consumed immediately, but will stay fresh in the fridge for up to 2 days in an airtight container. (If rewarming, don't heat the kimchi; just add that to the bowl after warming up the rest.)

    Did you make this recipe?

    Mention @onehappydish or tag #onehappydish!

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    Headshot of Allison Campbell, food blogger at One Happy Dish.

    Hi, I'm Allison! I create fast, easy recipes that make you feel good—with fresh, seasonal ingredients and the occasional fermented food. Looking at you, kimchi. ;)

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