Kimchi and Eggs: A Love Story
If there's one combination that's become a staple in my kitchen, it's kimchi and eggs. It sounds almost too simple, but the interplay of rich, creamy egg and tangy, spicy kimchi is genuinely brilliant.
The Classic: Kimchi Fried Eggs
This is my go-to breakfast. Quick, satisfying, and never boring.
The Method:
- Heat a good glug of oil in a non-stick pan
- Add a handful of chopped kimchi and fry for 2-3 minutes
- Push to the side and crack in your eggs
- Fry until the whites are set but yolks are still runny
- Serve immediately with toast or rice
The kimchi gets slightly caramelised and mellows in heat while the eggs stay soft. The runny yolk mixes with the spicy juices from the kimchi. It's messy and perfect.
Kimchi Scrambled Eggs
For something a bit more substantial, try scrambled eggs with kimchi folded through.
The Key: Don't add the kimchi too early. Scramble your eggs low and slow until they're almost set, then fold in the chopped kimchi right at the end. This keeps the kimchi from releasing too much liquid and making the eggs watery.
Add a sprinkle of spring onions and sesame seeds. Serve on toast or with rice and a drizzle of soy sauce.
The Omelette
A proper French omelette filled with kimchi is surprisingly elegant for something so easy.
Tips:
- Use well-drained kimchi
- Don't overfill – a tablespoon or two is plenty
- Add a bit of cheese if you like (cheddar works well)
- Fold while the top is still slightly wet
Kimchi Shakshuka
This is my weekend breakfast favourite – eggs baked in a spicy kimchi sauce.
The Method:
- Sauté onion and garlic in a wide pan
- Add chopped kimchi and fry for 3-4 minutes
- Pour in a tin of chopped tomatoes
- Add a spoonful of gochujang
- Simmer until slightly thickened
- Make wells and crack in eggs
- Cover and cook until whites are set
- Finish under the grill if needed
Serve with crusty bread for dipping. The combination of tomato, egg, and kimchi shouldn't work but absolutely does.
Egg-Topped Kimchi Fried Rice
This is more of a meal than a breakfast, but it's too good not to mention.
Make kimchi fried rice (yesterday's rice, kimchi, whatever vegetables you have, soy sauce) and top with a fried egg. When you break that yolk and it runs through the spicy rice... that's the good stuff.
The Perfect Soft Boil for Ramen
I mentioned this in my ramen recipe, but it bears repeating:
- Boiling water
- Room temperature eggs
- 6 minutes 30 seconds
- Straight into ice water
- Peel when cool
The jammy yolk is essential for noodle dishes. It mixes with the broth and creates this silky, rich sauce.
Why This Combination Works
Eggs are mild and rich. Kimchi is bold and acidic. They balance each other perfectly. The egg tempers the kimchi's heat while the kimchi lifts the egg from ordinary to extraordinary.
I eat this combination several times a week. It never gets old. And it's proof that sometimes the simplest ideas are the best ones.
