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These simple and savory kimchi scrambled eggs take just five minutes to make, and need just three ingredients! I know this combo may sound a little strange at first, but trust me on this one. 😉 These single-serve kimchi eggs are soft, fluffy and packed with fabulous Korean-inspired flavor.

Kimchi scrambled eggs on a white plate with atop a light yellow cloth napkin.

If you've never tried kimchi in your eggs, this is your official nudge. Unlike plain scrambled eggs, kimchi scrambled eggs feature the most amazing tangy, spicy and umami-rich flavor. And the spiciness complements the eggs so well that you probably won't even need to add salt and pepper! So if you've been wanting to add a little bite to your breakfast, this is it.

Pro tip: This is also one of those breakfast for one recipes that can 100% double as dinner. Warm up a bowl of rice and you have a cozy, satisfying meal in just five minutes.

🌿 Ingredients

Jar of Korean style kimchi, two large brown eggs and a pat of butter in a small glass bowl atop a white marble countertop.

You can find kimchi in Asian markets or in the refrigerated or produce section of large grocery stores or natural foods stores.

See recipe card below for exact quantities.

📝 Instructions

Whisked eggs with a fork in a tan and blue ceramic bowl. — Crack the eggs, add a little water and use a fork or whisk to mix well.

Warmed butter in a stainless steel skillet . — Preheat a small skillet to medium heat and warm the butter until it shimmers.

Whisked eggs in a stainless steel skillet being pushed by the back of a metal spatula. — Use the back of spatula to turn the eggs several times until they're almost cooked.

Partially cooked scrambled eggs and kimchi in a stainless steel skillet. — Fold the kimchi into the eggs and mix until just warm (don't overcook).

Closeup of kimchi eggs on a white plate with a light yellow cloth napkin.

🥧 Serving suggestions

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.

If you love the kimchi and eggs combo, you should make my kimchi breakfast bowl next! It's truly a full, satisfying meal that features kimchi, fried eggs, rice and asparagus.

🍳 Recipe

Kimchi Scrambled Eggs

Allison Campbell

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These kimchi scrambled eggs for one are unexpectedly delicious and take just minutes to make. Serve over rice or alongside some crusty bread.

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Prep Time 2

Cook Time 3

Total Time 5

Servings: 1

Course: Breakfast

Cuisine: Korean

Calories: 219

Ingredients Equipment Method Nutrition Notes

Ingredients

2 large eggs
1 teaspoon water
2 teaspoons butter or coconut oil for dairy free
¼ cup kimchi any kind (see notes)

Equipment

Method

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.
2 large eggs, 1 teaspoon water, 2 teaspoons butter
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).
¼ cup kimchi
Serve immediately, and enjoy!

Nutrition

Calories: 219kcalCarbohydrates: 1gProtein: 13gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 394mgSodium: 349mgPotassium: 184mgFiber: 0.5gSugar: 1gVitamin A: 817IUCalcium: 68mgIron: 2mg

Notes

Kimchi: 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: Kimchi eggs are best when consumed immediately, but will stay fresh for up to 24 hours in the fridge.

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Kimchi Scrambled Eggs

🌿 Ingredients

📝 Instructions

🥧 Serving suggestions

🍳 Recipe