If you love East Asian food, surely you, like us, have wished you could delight in those amazing flavors at every meal. While recently enjoying brunch with my husband, the thought suddenly struck him: Kimchi! And this recipe was born.
That tangy, flavorful, fermented veggie side dish would be a great addition to a classic breakfast staple, the humble egg, which we have regularly. This is one American-Korean kimchi breakfast recipe you are not going to want to pass up!
According to the Journal of Ethnic Foods, kimchi, which has its origin in Korea, has been enjoyed for thousands of years. However, it has become somewhat of a phenomenon in U.S.-based restaurants in only recent years.
Its surge in popularity has invited Korean and non-Korean foodies and chefs to turn to Korean ingredients. Kimchi has infused its way into salsa, tacos, chicken wings and even pasta, displaying both its versatility and growing popularity.
This fusion dish is a perfect way to shake up your scramble as we take on an American breakfast classic, the scrambled egg. This recipe technique in particular makes a creamy, soft and delicious scramble.
Eggs and kimchi may seem like an unlikely combination, but trust us, this pairing will make a delicious breakfast addition to any table’s morning. The warm creaminess of a scrambled egg and the spicy kimchi will leave your taste buds begging for seconds.
Don’t be afraid to serve it atop buttery toast and alongside a warm cup of tea. It really is the perfect combination of East meets West.
This easy-to-make recipe will quickly become your perfect go-to when your hankering for all things Korean comes calling. And, with only five ingredients, your craving will be satisfied in no time, not to mention, you may have most of the ingredients already in your fridge.
In case you’re still reading this and not immediately raiding your kitchen, drop us a line to share how we may have inspired you to consider kimchi in other traditional dishes from other cultures? Happy eating!
Kimchi Scrambled Eggs
- 5 eggs
- 2 tbsp. butter
- 1 tsp. sour cream
- 1 tbsp. kale - chopped
- 1 tbsp. kimchi - or more to taste
- Salt & Pepper - to taste
- Crack eggs straight into non-stick saucepan. Add butter. Do not beat the eggs or season yet.
- Turn the heat on to medium-high.
- Stir constantly using a spatula, turning the egg & butter. Once the pan gets hot, remove it from the heat for about 20 seconds, continuing to stir and return to heat. Do this at 30 second intervals to keep the eggs from over cooking. Cook for 2 to 4 minutes or until the eggs reach a creamy texture.
- Remove from heat. Mix in the sour cream immediately. This will help stop the eggs from continuing to cook.
- Add the kale and kimchi. Season to taste with salt and pepper. Enjoy immediately!
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Poached Eggs with Mock Bearnaise Sauce
I never leave reviews on recipes, but this one is absolutely delicious! I have never cooked my eggs that way before. Thank you for the fun new meal idea.
That is so kind of you to say! And I’m glad you like this technique. Thank you so much.
I’ve never made scrambled eggs this way, but I will from now on! This was perfectly creamy and buttery with the kick from kimchi. Didn’t have kale on hand, so I threw in handfuls of spinach which worked just fine.
I’m so glad you liked the technique and recipe Andrea! Spinach is a great substitute. Thank you.
This was delicious. Didn’t have kale so don’t know what that would add but without it – very good. Thanks for the recipe
Thank you for the comment Aaron! The kale is good in it and adds a bit of nutrition, but I’m glad you liked it without it.
I was looking for ways to eat Kimchi. This recipe was fabulous! So, so tasty!!
Aw, thank you!
Best scrambled eggs!!
No doubt.. THE BEST!