How do I prevent the eggs from browning?

Cook the eggs on medium-low heat and push them gently from the edges. Remove them from the heat while still slightly glossy to avoid browning.

What can I serve this with besides toast?

It pairs wonderfully with steamed rice, a side of pickled vegetables, or wrapped in a warm tortilla or lettuce cup.

Can I make this ahead of time?

It's best fresh, but you can prep by chopping the kimchi and slicing the green onions in advance. Reheat leftovers gently in a pan with a splash of water.

Is gochugaru essential?

No, it's optional. Omit it for a milder dish, or substitute with a pinch of regular red pepper flakes or smoked paprika for heat.

Home / Recipes / korean / Savory Kimchi Scramble

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Savory Kimchi Scramble

RATING

0.0/5

TASTE SCORE

8/10

A quick, bold breakfast scramble where tangy, fermented kimchi meets soft, creamy eggs. The kimchi adds a spicy-sour punch and satisfying crunch, while sesame oil and green onions bring it all together. Ready in under 10 minutes, it's a perfect way to use up older, funkier kimchi.

PREP

COOK

SERVES

1 CUP

188 cal

SERVINGS

INGREDIENTS

For 2 servings

4 pcsegg · large1 cupkimchi · napa cabbage kimchi, roughly chopped1 tspsesame oil · for cooking2 pcsgreen onion · thinly sliced, white and green parts separated1 pinchgochugaru · Korean red chili flakes, optional for extra heat1 pinchsalt1 pinchblack pepper1 tsptoasted sesame seeds · for garnish

NUTRITION · PER SERVING

188

CALORIES · 1 CUP

Protein14g · 30%

Carbs4g · 9%

Fat13g · 62%

Fiber2g

Sugar2g

Saturated fat4g

Cholesterol372mg

Sodium591mg

Potassium304mg

Phosphorus231mg

How we calculate →

METHOD · 4 STEPS

prep · ~1 min
Beat the eggs.
Crack 4 large eggs into a bowl, add a pinch of salt and pepper, and whisk until the whites and yolks are fully combined and slightly frothy.
saute · ~3 min
Sauté the kimchi and white parts of green onions.
1.Heat 1 tsp sesame oil in a nonstick skillet over medium heat.
2.Add chopped kimchi and the white parts of 2 sliced green onions.
3.Stir-fry for about 2 minutes until the kimchi softens and releases its aroma.
TIPUse well-fermented, sour kimchi for deeper flavor. If your kimchi is too wet, squeeze out some liquid so the eggs don't get soggy.
saute · ~3 min
Scramble the eggs.
1.Reduce heat to medium-low.
2.Pour the beaten eggs over the kimchi mixture.
3.Let the eggs set for 20 seconds, then gently push the edges toward the center with a spatula.
4.Fold and scramble until the eggs are just set but still soft and slightly creamy, about 1 to 2 minutes.
TIPLow and slow prevents browning and keeps the scramble tender. Remove from heat when the eggs are still a bit glossy.
garnish
Finish with gochugaru, green onion tops, and sesame seeds.
Sprinkle with gochugaru, the reserved green onion tops, and toasted sesame seeds. Serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use older, well-fermented kimchi for a deeper, funkier flavor that balances the creamy eggs.
2
Squeeze excess liquid from the kimchi before cooking to prevent the scramble from becoming watery.
3
Cook the eggs on medium-low heat and remove them while still glossy to keep them soft and creamy.
4
Whisk the eggs until slightly frothy for a lighter, more tender scramble texture.
5
Add a pinch of gochugaru at the end for an extra layer of smoky heat without making the dish too spicy.

RECIPE VARIATIONS