a custom from the South that tastes of ginger.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
Ingredients
- 2 tablespoons vegetable oil
- 1 cup kimchi, or to taste
- 2 large eggs, beaten
Instructions
- Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until eggs are set, 2 to 3 minutes.
Nutrition Facts
| Calories | 208 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 568 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Better yet, use ghee, get eggs started on low heat, then when half way done add a cup of kimchi and gently fold to heat without over heating. Im just thinking of the pro or prebiotics, and that gramma always said to cook eggs slow. Eating it right now. No rice but so good. Im glad others are eating. I get my kimchi from costco and its what got me started. Haven’t made it and might not, but i always feel so good for eating it. Cheers
So. Darn. Good. I added spinach, cheddar cheese, and pepper jack cheese. Will def be making again!
This was excellent. I’ve never had cooked kimchi before and for some reason the eggs came out not only fluffy but tasting a little cheesy which I thought was excellent. I did add some black pepper as other people mentioned I highly recommend this recipe
I also doubled the amount of eggs for this recipe. Next time I will chop the kimchi up smaller into more manageable bites as well. I love kimchi but usually can’t eat much because the carbonation combined with spiciness hurts my tongue. Cooking it first makes it more mild yet it was still every bit as delicious!
super delicious and so easy! it will definitely be in regular rotation!
Added yellow peppers and some hot sauce at the end. Yummmyyyyy
Outstanding. I also make kimchi rice…which is wonderful. This was almost as good and less carbs. I used ghee for my oil. So delish!
So easy, so good, the changes I made; a piece of buttered sourdough toast along side w/coffee
This is a delicious and easy to make recipe! I added fresh mushrooms to the Kimchi when heating, and added fresh black pepper and smoked jalapeño powder to the eggs, turned out fantastic with a sprinkle of cheddar on top! You can do almost anything with this recipe.
Amazing!
I am new to eating kimchi and was looking for ideas and came across this recipe. So good and so simple. I will be having this for breakfast often. Thank you so much!
I added turmeric and black pepper as well. Overall pretty good!
I thought the ratio of kimchi to eggs was a bit much so I made this with 4 eggs instead of 2 and for my taste it was perfect. I recommend chopping up the kimchi to a more manageable size. I also added fresh spinach, 1 T. sour cream whisked into the eggs before I added to the pan. This is a terrific recipe , very simple and tasty as is but it lends it’s self to personal variations. ( Used Mother In Laws Kimchi. )
As soon as I saw this recipe I could not wait until my husband left for work (he hates the smell of kimchi) before I could make this. It is amazing and absolutely the easiest thing to make.
I like eggs and I love kimchi . . . How have I never done this before!? The only substitution I made was to switch out the vegetable oil (high in omega-6 fatty acids and some trans fat) for avocado oil (full of healthy monounsaturated fat). Super fast, easy, delicious, and nutritious! Thanks!
turns out very well if you let the kimchi and egg sit on the flame for a while; the kimchi caramelizes and eggs turn nice and fluffy
I added some spinach into the pan with the kimchi as well. Really surprised how good this was.
Outstanding. Simple and delicious. If you like Kimchi, you can’t go wrong here.
I used a sliver of butter instead of vegetable oil & hot kimchi. If you can ear spicy food in the AM great way to get your fermented veggies in.