I have always been a fan of kimchi, the spicy Korean fermented cabbage dish. When I discovered that I could incorporate it into my scrambled eggs recipe, I was hooked.
The combination of the creamy eggs and the tangy, slightly sweet kimchi is a match made in heaven. My family loves this recipe, and it’s become a staple in our household for both breakfast and brunch.
The health benefits of kimchi are well-documented, with its high levels of probiotics and antioxidants making it an excellent addition to any meal. Plus, the fact that it’s made with fermented vegetables means that it’s easier to digest than other breakfast foods.
I’ve been experimenting with different types of kimchi to find the perfect balance of flavor and texture for this recipe, and I’m excited to share it with you today. The key to making great scrambled eggs is to use room temperature eggs and to whisk them gently before adding any liquid ingredients.
This helps to create a smooth, even texture that’s perfect for folding in the kimchi. When you add the kimchi to the eggs, make sure to stir gently so that you don’t break up the delicate curds of egg.
The result is a dish that’s both familiar and excitingly new, with a depth of flavor that will keep you coming back for more.
Kimchi Scrambled Eggs
4.7 from 1150 votes
A quick and savory Korean-inspired breakfast that combines the tangy heat of fermented kimchi with creamy scrambled eggs. This dish comes together in minutes and is perfect for a flavorful start to your day.
1 teaspoon gochugaru (Korean chili flakes, optional)
1 green onion, thinly sliced (for garnish)
1 teaspoon toasted sesame seeds (for garnish)
👨🍳Directions
1Crack the eggs into a mixing bowl and whisk until the yolks and whites are fully combined and slightly frothy. Set aside.
2Heat a non-stick skillet over medium heat and add 1 tablespoon of butter or oil.
3Once the butter is melted and sizzling, add the chopped kimchi and cook for 2 to 3 minutes, stirring occasionally, until the kimchi softens and becomes fragrant.
4Reduce the heat to medium-low and add the remaining 1 tablespoon of butter or oil to the skillet.
5Pour the whisked eggs over the kimchi and let them set for about 30 seconds without stirring.
6Using a spatula, gently push the cooked egg from the edges toward the center, tilting the pan to let the uncooked egg flow to the edges.
7Continue this motion for 2 to 3 minutes, until the eggs are mostly set but still soft and creamy.
8Drizzle the sesame oil over the eggs and sprinkle with gochugaru if using.
9Gently fold the eggs once or twice to incorporate the flavors.
10Remove from heat immediately to prevent overcooking.
11Transfer the kimchi scrambled eggs to a serving plate.
12Garnish with sliced green onion and toasted sesame seeds.
For a milder flavor, use younger kimchi. For extra heat, add a drizzle of gochujang (Korean chili paste) along with the kimchi. Adjust salt carefully as kimchi is already salty.
Watch Video Of How Kimchi Scrambled Eggs Works
This kimchi scrambled eggs recipe is a game-changer for anyone looking to add some excitement to their breakfast routine. Not only is it deliciously flavorful, but it’s also packed with nutrients from the fermented cabbage and eggs.
Whether you’re serving it at home or taking it on-the-go, this recipe is sure to please even the pickiest eaters. And as an added bonus, it’s incredibly easy to make – just whisk together some eggs, add in your favorite cheese and kimchi, and cook until set.
❓ Frequently Asked Questions About Kimchi Scrambled Eggs
1. What type of kimchi should I use in this recipe?
For this recipe, I recommend using a traditional Korean-style kimchi that’s made with napa cabbage and has a good balance of sweet and spicy flavors. You can find kimchi at most Asian markets or online at stores like Amazon.
2. Can I use different types of cheese in this recipe?
While cheddar is my go-to cheese for this recipe, you can experiment with other types of cheese like mozzarella or Monterey Jack if you prefer a milder flavor.
3. How do I store leftover kimchi scrambled eggs?
Leftover kimchi scrambled eggs can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
4. Can I make this recipe without kimchi?
While kimchi is an essential ingredient in this recipe, you can substitute it with another type of fermented vegetable like sauerkraut or pickled carrots if you prefer.
5. How do I reheat leftover kimchi scrambled eggs?
To reheat leftover kimchi scrambled eggs, simply microwave them until they’re hot through or reheat them on the stovetop over low heat until warmed through.
6. Can I make this recipe vegetarian?
This recipe is already vegetarian-friendly as long as you choose a vegetarian-friendly cheese option.
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