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–+ servings
Four fried eggs on a bed of cooked vegetables in a skillet, garnished with chopped green onions and black pepper.

Kimchi Eggs

Robin Donovan

This quick skillet dish brings together soft-cooked eggs and spicy kimchi for a bold, comforting meal that works any time of day. It’s fast, flavorful, and easy enough to make with your eyes half open.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, brunch
Cuisine Korean
Servings 1 servings
Calories 429 kcal

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.

Notes

1. For deeper flavor, use older, well-fermented kimchi. It should be tangy and bold.
2. If the eggs aren’t setting properly, add a tablespoon of water to the skillet before covering again and cooking a little longer.
3. Leftovers are fine the next day, but the yolks won’t be runny. Reheat gently in a pan or microwave.
4. Add tofu, spinach, or even leftover roasted vegetables to the kimchi for a heartier dish.

Nutrition

Calories: 429kcalCarbohydrates: 7gProtein: 25gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 685mgSodium: 2414mgPotassium: 494mgFiber: 2gSugar: 3gVitamin A: 1537IUVitamin C: 3mgCalcium: 171mgIron: 7mg
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