Name: Kimchi Scrambled Eggs
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Cuisine: Korean-Inspired
Ingredients: 2 large eggs; 1 teaspoon water; 2 teaspoons butter (or coconut oil for dairy-free); 1/4 cup kimchi, chopped

Jump to Recipe·Leave a Review

Kimchi scrambled eggs are a bold and savory twist on a breakfast classic. I love how they come together in just five minutes using only a few ingredients—eggs, butter, and kimchi. The result is a dish that’s packed with umami flavor, a slight kick of heat, and satisfying richness. Whether I’m in a rush or just craving something comforting and different, this recipe never disappoints.

Kimchi Scrambled Eggs

Why You’ll Love This Recipe

I love how incredibly quick and easy this recipe is—perfect for busy mornings when I still want something warm and flavorful. The buttery scrambled eggs balance the tangy, spicy notes of the kimchi, creating a delicious contrast that wakes up my taste buds. It’s naturally gluten-free, can easily be made dairy-free or vegetarian, and tastes amazing on its own or served over rice. Plus, it’s a fantastic way to use up leftover kimchi!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large eggs
1 teaspoon water
2 teaspoons butter or coconut oil (for dairy-free)
¼ cup kimchi (any kind, chopped into small pieces)

Directions

I start by cracking the eggs into a small mixing bowl. I add the water and use a fork or whisk to beat the eggs well until fully combined.
Then, I preheat a small skillet over medium heat and melt the butter until it starts to bubble and shimmer.
I pour the eggs into the pan and gently turn them over with a spatula, cooking just until they’re almost set.
Right before the eggs are fully cooked, I fold in the kimchi and mix just until everything is warmed through. I make sure not to overcook, then serve it up immediately.

Servings and timing

This recipe makes 1 serving and takes just 5 minutes total—2 minutes of prep and 3 minutes of cook time.
If I’m feeding more people, it’s easy to double or triple the recipe.

Variations

Kimchi eggs and rice: I often serve these over warm rice (white or brown) and add a drizzle of tamari or coconut aminos for extra flavor.
Kimchi fried eggs: Sometimes I fry the eggs instead of scrambling them and warm the kimchi in the same pan just before serving.
Kimchi breakfast bowl: One of my favorite hearty versions—served with fried eggs, rice, and some sautéed vegetables like asparagus or spinach.

Storage/Reheating

These eggs are best when eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 24 hours. To reheat, I use a non-stick pan over low heat, stirring gently until just warmed through. I avoid the microwave because it can make the eggs rubbery and the kimchi soggy.

FAQs

What kind of kimchi should I use?

I like to use any Korean-style kimchi I can find, usually from the refrigerated section of grocery or natural food stores. Just make sure it’s chopped into small pieces before adding to the eggs.

Is kimchi vegan?

Not always—some kimchi contains fish sauce or shrimp paste. I look for labeled vegan versions if I want to keep the dish vegetarian.

Can I make this dish dairy-free?

Yes! I just swap the butter with coconut oil or any other plant-based cooking fat. It still turns out rich and flavorful.

What do kimchi scrambled eggs taste like?

They’re savory, slightly spicy, and tangy from the fermented kimchi. The eggs add a creamy texture that balances out the boldness of the kimchi.

What can I serve with these eggs?

I often enjoy them over a bowl of steamed rice, but they’re also great with toast, avocado, or a light salad on the side.

Conclusion

Kimchi scrambled eggs are one of those recipes that surprise me every time with how much flavor they deliver in such a short time. Whether I’m looking for a protein-packed breakfast, a quick lunch, or a savory snack, this dish checks all the boxes. It’s a simple, satisfying way to enjoy the probiotic power of kimchi while keeping things easy in the kitchen.