Kimchi Scrambled Eggs On Toast Recipes

Steps:

• Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over a low heat. Leave untouched for 30 seconds, then lift the pan a little and swirl the eggs around. Cook for 2 mins more, then fold through the kimchi, breaking up the eggs to scramble them.
• Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.

Steps:

• 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 the eggs are set, 2 to 3 minutes.

Steps:

• Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
• Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
• To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

Steps:

• Dice the Spam into small cubes.
• Crack the eggs into a small bowl and beat to combine.
• Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3-4 minutes.
• Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2-3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.
• Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.
• Enjoy!
• Recipe By: Madeline Park

Steps:

• Mix cream cheese and ¾ cup kimchi in a medium bowl.
• Toss scallions and cilantro in a small bowl to combine. Squeeze in juice from lime, season with salt, and toss again.
• Smear kimchi cream cheese over each slice of bread. Top with scallion salad and more kimchi (if using). Drizzle with chili oil; sprinkle with sesame seeds.