Moms Kimchi Egg Recipes

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MOM'S KIMCHI EGG

My mom makes this dish all the time, and it tastes better and better each time! Even better, just two basic ingredients is all it takes! Garnish with rice!

Provided by Jacob0206

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 2

Number Of Ingredients 3



Mom's Kimchi Egg image

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.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 3.5 g, Cholesterol 186 mg, Fat 18.8 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 567.7 mg, Sugar 1.4 g

2 tablespoons vegetable oil
1 cup kimchi, or to taste
2 large eggs, beaten

MOM'S KIMCHI EGG

My mom makes this dish all the time, and it tastes better and better each time! Even better, just two basic ingredients is all it takes! Garnish with rice!

Provided by Jacob0206

Categories     Scrambled Eggs

Time 10m

Yield 2

Number Of Ingredients 3



Mom's Kimchi Egg image

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.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 3.5 g, Cholesterol 186 mg, Fat 18.8 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 567.7 mg, Sugar 1.4 g

2 tablespoons vegetable oil
1 cup kimchi, or to taste
2 large eggs, beaten

EGG-AND-KIMCHI RICE BOWLS

It's time to put the yolk back in dinner! Research has shown that the cholesterol in eggs may have a limited effect on total body cholesterol, making whole eggs a great part of a balanced diet. Taking a cue from the Korean rice dish bibimbap, break the yolk and mix it with the other ingredients just before eating; its richness goes nicely with the spicy-vinegary kimchi sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Egg-and-Kimchi Rice Bowls image

Steps:

  • Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
  • Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
  • Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
  • Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

Nutrition Facts : Calories 560 calorie, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 195 milligrams, Sodium 950 milligrams, Carbohydrate 75 grams, Fiber 10 grams, Protein 20 grams, Sugar 1 grams

2 cups kimchi
1/3 cup rice wine vinegar
6 cups cooked brown rice
Kosher salt
4 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, pitted, peeled and sliced
2 scallions, sliced
2 teaspoons toasted sesame oil

KIMCHI SCRAMBLED EGGS

Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted wholemeal bread. Sprinkle with spring onions and a pinch of togarashi to finish

Provided by Sarah Lienard

Categories     Breakfast, Brunch, Lunch

Time 8m

Number Of Ingredients 6



Kimchi scrambled eggs image

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.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium

2 medium eggs
1 tbsp milk
40g kimchi
1 slice of wholemeal bread , toasted
1 spring onion , finely sliced
pinch of togarashi , to serve (optional)

KIMCHI SCRAMBLED EGGS ON TOAST

Perfect as a unique, spicy breakfast or a savory snack, this kimchi stew-inspired scramble combines kimchi and soft tofu with eggs. Here, Chef Michael Lewis piles it on buttery, skillet-toasted rustic bread, but you could just as easily serve it atop steamed white rice.

Provided by Michael Lewis

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7



Kimchi Scrambled Eggs on Toast image

Steps:

  • In a skillet over medium-low heat, add 1 tablespoon butter. When melted and foamy, add bread slices in an even layer. Toast until golden, about 1 minute, then flip and toast the other side, another minute. Add more butter as needed for both sides to turn golden brown and toasty. Set aside.
  • Crack eggs into a small saucepan. Over medium heat, use a rubber spatula to stir and scramble the eggs; add 1 tablespoon butter and a pinch of salt. Continue stirring vigorously; once the butter has melted and the eggs start to set, keep stirring while moving the pan on and off the heat at intervals. (This is the secret to creamy, tender scrambled eggs.) Remove from heat just before the eggs are fully cooked, and stir in remaining tablespoon of butter. Fold in the kimchi and tofu and stir well to combine.
  • Place toasted bread on a serving plate and top with kimchi scrambled eggs. Garnish with scallions and serve immediately.

3 tablespoons unsalted butter, divided, plus more as needed
2 slices rustic bread (about 1 inch thick)
3 large eggs
flaky sea salt, preferably Maldon brand
2 ounces kimchi
2 ounces silken tofu
1 scallion, trimmed and thinly sliced on a bias

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