If you love East Asian food, you will love these kimchi scrambled eggs. While recently enjoying brunch with my husband, the thought suddenly struck him: Kimchi! And this quick and easy breakfast recipe was born.
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⭐Why This Recipe Works
This American-Korean fusion kimchi dish is a perfect way to shake up your breakfast as we take on an American breakfast classic, the scrambled egg. This pro recipe technique in particular makes a creamy, soft and delicious scramble.
This easy-to-make recipe will quickly become your perfect go-to Korean breakfast recipe. And, with only five ingredients, your craving will be satisfied in no time.
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, kimchi tacos, kimchi burgers, chicken wings and even pasta (like in my kimchi carbonara), displaying both its versatility and growing popularity.
Eggs and kimchi may seem like an unlikely combination, but trust me, 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.
🥘Ingredients
- kimchi - I made a recipe tutorial covering how to make Korean kimchi at home but you can also buy it prepared from grocery stores.
- sour cream - The sour cream will add some creaminess to the eggs but it is also added at the end to cool and stop the eggs from over-cooking.
- kale - I love adding kale for some extra nutrition and texture.
*Check recipe card for full ingredients and amounts.
🔪How to Make Kimchi Scrambled Eggs
Step 1: Crack the eggs straight into a non-stick saucepan. Add the butter. Do not beat the eggs or season yet. Turn the heat on to medium-high.
Step 2: Stir constantly using a spatula, turning the egg & butter.
Step 3: 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 this way for 2 to 4 minutes or until the eggs reach a creamy texture.
Step 4: Remove from heat. Mix in the sour cream immediately. This will help stop the eggs from continuing to cook.
Step 5: Add the kale and kimchi. Season to taste with salt and pepper.
Step 6: Serve immediately and enjoy!
Chef's Note: It can also be served atop buttery toast and alongside a warm cup of tea like my London Fog Latte.
❓Kimchi Eggs FAQs
Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Kimchi is a probiotic-packed side dish that complements your breakfast. Some people like to enjoy it in the early hours of the day, alongside their morning meal – it gives a burst of flavor to kickstart your day.
If you tried this Kimchi Scrambled Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Kimchi Scrambled Eggs
Ingredients
- 5 eggs
- 2 tablespoons butter
- 1 teaspoon sour cream
- 1 tablespoon kale - chopped
- 1 tablespoon kimchi - or more to taste
- salt & pepper - to taste
Instructions
- Crack the eggs straight into a non-stick saucepan. Add the 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 this way 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!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
HB says
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.
Joss D says
That is so kind of you to say! And I'm glad you like this technique. Thank you so much.
Andrea says
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.
Joss D says
I'm so glad you liked the technique and recipe Andrea! Spinach is a great substitute. Thank you.
Aaron Lysle Hooks says
This was delicious. Didn't have kale so don't know what that would add but without it - very good. Thanks for the recipe
Joss D says
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.
LaRue says
I was looking for ways to eat Kimchi. This recipe was fabulous! So, so tasty!!
Joss D says
Aw, thank you!
Foofanoof says
Best scrambled eggs!!
Joss D says
Thank you!
Moorelock says
No doubt.. THE BEST!