Kimchi Scrambled Eggs
Kimchi Scrambled Eggs have always been a go-to for me when I need something quick and delicious. One morning, while rushing to get ready for a busy day, I realized I needed a breakfast that was both satisfying and easy to prepare. That’s when Kimchi Scrambled Eggs came to mind. With just a few ingredients and a little time, I could enjoy a hearty meal that combined the tangy zest of kimchi with the creamy texture of scrambled eggs.
A Perfect Fusion
The first time I made Kimchi Scrambled Eggs, I was amazed at how the flavors blended so perfectly. The spicy, fermented kimchi added a unique kick to the soft, fluffy eggs, creating a delightful fusion of tastes. I remember feeling a sense of comfort and satisfaction as I savored each bite. It was a dish that brought together the best of both worlds: the traditional Korean flavors I love and the simplicity of a classic scrambled eggs recipe.
Quick and Easy
One of the best things about Kimchi Scrambled Eggs is how quickly it comes together. With just a few minutes of prep and cook time, it’s perfect for those busy mornings when you need a nutritious meal in a hurry. I always make sure to keep a jar of kimchi in my fridge for this very reason. The ease of this recipe makes it a staple in my kitchen, and I love that it’s both healthy and affordable.
Customizable Delight
Another great aspect of Kimchi Scrambled Eggs is its versatility. Whether you prefer to add a sprinkle of green onions, a dash of sesame seeds, or even a side of steamed rice, you can customize it to your liking. Sometimes, I switch things up by using tofu scramble for a vegan version or adding a bit of sauerkraut when I’m out of kimchi. This adaptability means that Kimchi Scrambled Eggs can suit any taste or dietary need, making it a beloved recipe in my home.
Table of Contents
Chef’s Notes- Kimchi Scrambled Eggs
- Use Well-Fermented Kimchi: The tanginess and flavor of well-fermented kimchi elevate the dish. Fresh kimchi can be too mild.
- Drain Kimchi Well: To avoid excess moisture, drain the kimchi before adding it to the pan. You can press it slightly to remove extra liquid.
- Low and Slow for Creamy Eggs: Cook the eggs on medium-low heat to ensure they stay creamy and don’t become rubbery.
- Preheat Your Pan: Ensure your pan is properly heated before adding the oil to ensure even cooking.
- Customize with Extras: Add ingredients like green onions, sesame seeds, or a splash of soy sauce for an extra flavor boost.
- Balancing Flavors: Taste before adding salt as kimchi can be quite salty. Adjust the seasoning accordingly.
- Egg Substitutes: For a vegan option, use tofu scramble. Season it well to complement the kimchi.
- Serving Ideas: Serve with steamed rice, toast, or a simple salad to round out the meal.
Kimchi Scrambled Eggs
4
servings5
minutes5
minutes208
kcal10
minutesDive into the delightful fusion of flavors with this Kimchi Scrambled Eggs recipe! Perfect for a quick breakfast or a light lunch, this dish combines the tangy zest of kimchi with the creamy texture of scrambled eggs. It’s a simple, yet incredibly satisfying meal that you can whip up in just 10 minutes. Inspired by home-cooked comfort, this recipe is sure to become a staple in your kitchen.
Ingredients
For the Scramble:
2 tablespoons canola oil
1 cup fermented cabbage (kimchi) chopped finely
4 large eggs whisked well
Seasoning:
Salt to taste
Freshly ground black pepper to taste
Alternative Ingredients
Vegetable Oil Canola oil or olive oil can be used.
Kimchi Sauerkraut or pickled vegetables as a substitute.
Eggs Egg whites or tofu scramble for a vegan option.
- Alternative Ingredients:
Vegetable Oil: Canola oil or olive oil can be used.
Kimchi: Sauerkraut or pickled vegetables as a substitute.
Eggs: Egg whites or tofu scramble for a vegan option
Directions
- Heat the Oil: Warm the canola oil in a nonstick pan over medium heat for about 1 minute.
- Cook the Kimchi: Add the finely chopped kimchi to the pan and sauté until it softens and releases its juices, approximately 2 minutes.
- Scramble the Eggs: Pour the whisked eggs into the pan with the kimchi. Stir continuously until the eggs are fully cooked and set, around 2-3 minutes.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Serve immediately with a side of steamed rice if desired.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 208kcal
- Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 186mg
- Sodium: 400mg
- Potassium: 150mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 1g
- Protein: 8g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 1mg
FAQ- Kimchi Scrambled Eggs
Can I use fresh kimchi instead of fermented kimchi?
Yes, but keep in mind that fresh kimchi is milder and less tangy. If you prefer a stronger flavor, fermented kimchi is recommended.
What can I use as a substitute for kimchi?
If you don’t have kimchi, you can use sauerkraut or other pickled vegetables. They will provide a similar tangy and fermented flavor.
Can I make this recipe vegan?
Yes, you can substitute the eggs with a tofu scramble. Crumble firm tofu and cook it similarly to the eggs, adjusting the seasoning as needed.
How do I prevent the eggs from overcooking?
Cook the eggs over medium-low heat and stir continuously. Removing the pan from heat just before the eggs are fully set will also prevent overcooking as they continue to cook from residual heat.
What are some good side dishes to serve with Kimchi Scrambled Eggs?
Steamed rice, toast, or a light salad are great accompaniments. You can also serve it with avocado slices or roasted vegetables for a more substantial meal.
