This kimchi egg recipe, while simple, is an absolute breakfast staple for me. It’s not your typical way of frying an egg, but it’s an easy, low-maintenance way to start your day and still pack in a lot of flavor.
Instead of frying these eggs on a high heat in a stainless steel skillet (which is a great way to get egg white bubbles and lots of crispy edges!), these eggs cook on a medium heat, covered. This low-and-slow method ensures you don’t scorch the kimchi, while also giving you an evenly cooked egg white and a runny yolk. You don’t have to overthink the process, you can just set it and forget it!
While there are many ways to cook an egg, and to some this way might feel egg-sacrilegious, I’ve found it gives me the result I want every time, which is a slow cooked, perfectly runny, amazingly flavorful egg. Serve on toast, and your breakfasts will never be the same again!
What is kimchi?
If you’ve never met kimchi, let me introduce you: it’s basically Korea’s superstar side dish, packed with bold flavors that is equal parts tangy, spicy, and a little funky in the best way.
At its heart, kimchi is fermented vegetables seasoned with garlic, ginger, chili flakes, and a little fish sauce for that umami punch. It’s not just a condiment, it’s a flavor powerhouse that can transform a simple meal into something really special.
Ingredients you’ll need for these kimchi fried eggs
- 2Â slices of bread
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1/3 cup kimchi
- 2 large eggs
- Diamond Crystal kosher salt, to taste
- 2 teaspoons chili oil or chili crunch, I like the Momofuku version
- 1/4 cup torn mint or basil
- Freshly ground black pepper, to taste
Looking for similar recipes?
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Cilantro Oil Eggs
Greeny Tahini Egg Salad
And that’s it for these kimchi fried eggs!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
- 2 slices of bread
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1/3 cup kimchi
- 2 large eggs
- Diamond Crystal kosher salt, to taste
- 2 teaspoons chili oil or chili crunch, I like the Momofuku version
- 1/4 cup torn mint or basil
- Freshly ground black pepper, to taste
InstructionsÂ
- Toast 2 slices of bread and set aside.
- Place a nonstick pan over medium heat and add 2 tablespoons of olive oil.
- Add 1/3 cup of kimchi to the pan and roughly shape the kimchi into two "circles" on the pan, making two areas that you can crack the eggs into. The pan should be hot enough that the kimchi sizzles when it hits.
- Crack an egg into the center of each kimchi "circle" and season with a pinch of kosher salt. Cover and cook for 2-3 minutes, or until the whites are fully set.
- Scoop one egg onto each piece of toast. Drizzle with 2 teaspoons of chili oil and add extra kimchi as you prefer. Scatter with 1/4 cup of mint or basil and finish with a few cracks of black pepper. Enjoy
Comments
This would make a great, quick lunch, too. Thanks!
One of my FAVORITE breakfasts! I normally split it in half for myself. The flavors just pop! I’m currently out of kimchi and trying to find some that isn’t in a plastic bag…I miss these!
I’m so glad you love it! Check out the refrigerated produce section, sometimes you can find kimchi thats sold in glass jars!
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