If you've never tried kimchi scrambled eggs before, you're in for a huge treat! This simple and savory breakfast takes just five minutes to make, and is anything but boring.
I love kimchi. I don't know why, but the more I eat it the more I crave its spicy complex flavor. So I'm trying to incorporate it into new recipes in interesting (and obviously delicious) ways. And the first time I had eggs with kimchi is was kind of revelatory. So unexpectedly good. I know it may sound a little weird at first if you haven't tried that combo, but trust me on this one. 😉
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.
If you love this recipe and want more kimchi egg goodness, you have to try this kimchi breakfast bowl with fried eggs, rice and asparagus. Or for kimchi with dinner, try these easy kimchi noodles with chicken.
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❤️ Why you'll love this recipe
- Takes just 5 minutes to make!
- Great way to eat more fermented foods
- Requires only 3 ingredients
- Nice way to mix up the standard egg routine
- Perfect for savory breakfast fans
🌿 Ingredients
You'll need just three ingredients for these scrambled eggs. 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 vegetarian.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Crack the eggs into a small bowl, add a little water and use a fork or whisk to mix well.
Step 2: Preheat a small skillet to medium heat. Then, warm the butter until it bubbles and shimmers.
Step 3: Pour in the egg mixture and use the back of spatula to turn over the eggs several times just until they're almost cooked through.
Step 4: Fold the kimchi into the eggs and mix until just warm (don't overcook), and serve immediately.
📖 Variations
As written, this kimchi scrambled egg recipe is gluten free. Here are a few variations you can try depending on preferences:
- Dairy free - use coconut oil instead of butter
- Vegetarian - look for vegan kimchi without fish sauce
- Kimchi eggs and rice - one of my favorite ways to eat this dish (simply serve over warmed white or brown rice); add a little tamari or coconut aminos to the rice to season
- Kimchi fried eggs - fry your eggs and add the kimchi to the pan just before serving
- Kimchi breakfast bowl - delicious variation with fried eggs, rice and asparagus
🔪 Equipment
You'll need the following equipment to make these kimchi and eggs:
- mixing bowl
- whisk or fork
- small skillet
- metal spatula
🍱 Storage
Kimchi eggs are best when consumed immediately, but will stay fresh for up to 24 hours in the fridge.
🎉 Top tip
If you'd like to get some of the benefit of the natural live probiotics in the kimchi, make sure to leave the kimchi in the pan only until it's just warmed through but not fully cooked. Or, add a little extra raw kimchi on top just before serving. 🙂
Enjoy!
💭 FAQ
Kimchi can be found at Asian markets or in the refrigerated or produce section of large grocery stores or natural foods stores.
Traditional kimchi is not vegan as it contains fermented fish sauce, however it's fairly easy to find vegan varieties of kimchi at natural foods stores or specialty stores.
Kimchi scrambled eggs are spicy and savory with notes of chili pepper and tangy fermented cabbage. This spiciness complements the eggs well, eliminating the need for added salt and pepper.
Kimchi eggs are delicious served over white or brown rice, or on or alongside some toasted or crusty bread for breakfast or brunch. They also make a nice lunch paired with a simple salad of mixed greens.
🍳 Recipe
Kimchi Eggs
Equipment
- whisk or fork
Ingredients
- 2 large eggs
- 1 teaspoon water
- 2 teaspoons butter or coconut oil for dairy-free
- ¼ cup kimchi I used Wildbrine Korean Style Kimchi
Instructions
- Prep: Crack the eggs in a small mixing bowl, add the water and use a whisk or fork to mix well. Preheat a small skillet to medium heat and warm the butter until it shimmers.
- Cook: Pour in the eggs and use the back of a stainless steel or silicone spatula to turn over the egg mixture several times just until the eggs are almost cooked through. Then, fold in the kimchi and incorporate into the eggs until just warm (don't overcook).
- Serve: Serve immediately, and enjoy!
