Kimchi Scrambled Eggs

This is my ultimate go-to quick lunch fix on a busy day. I always have a portion or two of leftover rice and with just a few pantry ingredients (well, more specifically, an Asian pantry), a warm lunch is ready in less than 15 minutes. In this video, I have showed you how I would usually cook my rice, I steamed instead of using a rice cooker. If you don’t have leftover rice, your cooking time for this recipe will be ready in 30 minutes.

Serves 1


  • 2 large eggs
  • ½ cup kimchi, cut into bite size (here you can find my kimchi recipe)
  • 1 tsp gochujang (optional)
  • 1tsp fish sauce
  • 1-2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • Cooking oil for frying
  • Freshly sliced scallions and toasted sesame seeds to serve

Recipe Preparation

Lightly whisk eggs in a small bowl, add gochujang, soy sauce, sugar and sesame oil together until well combined.

Heat 2 tsp of cooking oil in a small frying pan at medium high. Sauté kimchi for 1 minute. Reduce heat to medium. Add egg mixture and use spatula to push back and forth in the pan to combine with kimchi. Cook until mixture is 80% set, remove from heat and continue to fold egg mixture over kimchi. Mixture should be soft but not raw and runny. Serve over rice and garnish with scallion and sesame seeds.

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