Kimchi is what I make when I want a real breakfast but don’t have the energy for ceremony. It’s spicy, salty, just funky enough, and the yolks stay soft and rich—perfect with hot rice or even just toast. The eggs cook right in the pan with the kimchi, soaking up all that fermented flavor and chili heat.
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My love of breakfast for dinner is well known—what can I say? I just wanna eat eggs all day long. This dish is a perfect example of breakfast-for-dinner genius. And don’t get me wrong, it’s perfect for breakfast, too. Or lunch!
It’s hard to say what, exactly, makes this dish so irresistible. Maybe it’s the way the runny yolks mellow out the bite of the kimchi, or the fact that it all comes together in one pan without much thought. I’ve made it on rushed mornings and on nights when I didn’t want to cook but couldn’t face another takeout container.
Eggs and kimchi are a natural pair. The soft, rich eggs tame the sharp, funky kick of the fermented cabbage. You’ll find versions of this dish in Korean home cooking, where eggs are often cracked into bubbling stews or cooked into savory pancakes. This version keeps things simple—just eggs, kimchi, and a few pantry staples.
You can serve Kimchi Eggs over steamed rice to soak up every bit of sauce, or eat it straight from the skillet with a piece of buttered toast. If you want to bulk it up, top it with avocado slices, toss in some tofu, or serve it alongside a bowl of miso soup.
Ingredients You Need
Most of the ingredients for Kimchi Eggs are easy to find, but it’s worth seeking out good kimchi and gochujang if you like things spicy. Here’s what you need:
- Eggs: I always choose extra-large eggs when I’m not baking.
- Salt: Just a pinch to season the eggs and balance the kimchi.
- Pepper: Adds a bit of warmth and depth.
- Sesame oil: For its nutty aroma and the way it plays with kimchi.
- Kimchi: Well-fermented is best. It should be tangy and a little sharp.
- Green onion: Adds freshness and a bit of crunch.
- Gochujang: Optional, but it brings heat and depth.
- Soy sauce: Just a splash for umami and saltiness.
- Butter or oil: Helps keep the eggs from sticking and adds richness.
- Sesame seeds: For a bit of texture and visual flair.
How to Make Kimchi Eggs
Despite the short ingredient list, Eggs Kimchi delivers bold flavor with minimal effort. Here’s how:
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- Briefly sauté the kimchi in sesame oil, then stir in gochujang and soy sauce.
- Spread the kimchi out in the pan, then use the back of a spoon to make egg-size divots. Add a bit of butter or oil to each.
- Crack the eggs into the divots, keeping the yolks whole.
- Cover and steam the eggs until the whites are just set.
- Serve hot, garnished with scallions and sesame seeds.
Expert Tips for Success
Cooking the eggs directly in the kimchi can be a little tricky the first time, but here are a few tips to keep things smooth:
- Use well-fermented kimchi for deeper flavor. Fresh kimchi won’t have the same kick.
- Don’t skip the butter or oil in the wells—it helps keep the eggs from sticking.
- Covering the pan is key. That’s how the eggs steam and set.
- If the whites aren’t cooking through, splash in a bit of water in the skillet, cover again, and cook for another minute or two.
- Want more heat? Add chili oil, chili crisp, or sriracha at the end.
More Ways to Serve poached Eggs
The egg technique in this recipe is flexible. Soft-cooked eggs in a spicy, flavorful base work in all kinds of dishes. You could use this method in a shakshuka-style dish with kimchi stew, or even on top of noodles.
If you’re looking for other ways to enjoy this kind of egg, try Shakshuka. There are lots of great Shakshuka recipes, and each brings out a different side of the egg—creamy, punchy, or spicy—but they all start with the same base ingredient I keep coming back to.
Kimchi Eggs
Robin Donovan
Ingredients
- 4 eggs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sesame oil
- 1 cup kimchi chopped
- 1 green onion thinly sliced
- 1 teaspoon gochujang optional
- 1 teaspoon soy sauce
- 1 tablespoon butter or oil
- 1 teaspoon sesame seeds for garnish
Instructions
Sauté the Kimchi
- Heat the sesame oil in a skillet over medium heat. Add the chopped kimchi and stir-fry for about 2 minutes, until it starts to soften. Stir in the gochujang, if using, and the soy sauce. Mix well to coat the kimchi.
Make Wells for the Eggs
- Spread the kimchi evenly across the skillet. Use a spoon to make four small wells in the kimchi. Drop a bit of butter or oil into each well.
Add the Eggs
- Crack one egg into each well, being careful not to break the yolks. Sprinkle the eggs with salt and pepper.
Steam the Eggs
- Lower the heat and cover the pan with a lid. Let the eggs steam for 3 to 5 minutes, until the whites are set but the yolks are still soft. If you prefer firm yolks, leave the lid on for an extra minute or two.
Serve
- Remove the lid and garnish the eggs with green onions and sesame seeds. Serve immediately, straight from the pan, with steamed rice or toast.
