Easy Kimchi Eggs

Here is my favorite kimchi eggs recipe, with creamy scrambled eggs cooked with tangy kimchi, a touch of sesame oil, and green onions for the perfect quick meal.

This kimchi eggs dish has become our go-to weeknight dinner when we need something fast and tasty. My kids were skeptical at first, but now they ask for it at least twice a week. Nothing beats eggs that are ready in under 10 minutes, right?

What Kind of Kimchi Should I Use?

Any type of kimchi will work great for this recipe, but the age and fermentation level can affect the flavor. Older, more fermented kimchi tends to be tangier and softer, which breaks down nicely when cooked with the eggs. If you prefer a milder taste and more crunch, go with fresher kimchi that hasn’t been fermenting as long. You can find kimchi in the refrigerated section of most grocery stores, or if you’re lucky enough to have an Asian market nearby, they’ll usually have several varieties to choose from. Just make sure to drain off some of the excess liquid before chopping it up, so your eggs don’t get too watery.

Options for Substitutions

This simple kimchi egg dish is pretty forgiving when it comes to swaps:

• Kimchi: This is the star of the dish, so I wouldn’t skip it entirely. If you can’t find kimchi, try sauerkraut for a similar tangy fermented flavor, though the taste will be quite different. You can also use fresh napa cabbage with a splash of rice vinegar and red pepper flakes.
• Gochujang: If you don’t have gochujang, mix sriracha with a tiny bit of miso paste, or use sambal oelek for heat. You can also skip it if you prefer less spice – the kimchi already brings plenty of flavor.
• Sesame oil: Regular vegetable oil works in a pinch, but you’ll lose that nutty flavor that makes this dish special. If you have tahini, mix a small amount with neutral oil as a substitute.
• Green onion: Regular yellow onion (use less) or chives work well here. Even thinly sliced regular onion will do if that’s what you have.
• Sesame seeds: These are just for garnish, so feel free to skip them or use chopped peanuts or even everything bagel seasoning for a fun twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making kimchi eggs is adding the kimchi too early, which can make your eggs watery and bland – instead, drain your kimchi well and add it after the eggs have started to set to maintain that perfect texture.

Another common error is cooking the eggs on high heat, which leads to rubbery, overcooked results, so keep your pan on medium-low and be patient as they slowly scramble.

Don’t forget to taste your kimchi first since some brands are much saltier than others – you might need to reduce the added salt and soy sauce to avoid an overly salty dish.

For the best flavor, let the kimchi warm through in the pan for about 30 seconds before adding your beaten eggs, and always finish with fresh green onions and sesame seeds for that perfect crunch.

What to Serve With Kimchi Eggs?

These spicy, savory kimchi eggs are perfect over a bowl of steamed white or brown rice – the rice helps balance out the heat and makes it a complete meal. I love serving them alongside some crispy bacon or breakfast sausage for extra protein, or you can keep it simple with buttered toast for dipping into those runny yolks. For a more traditional Korean breakfast vibe, try pairing them with some seaweed soup or a few pieces of grilled spam. They also work great as a topping for ramen or mixed into fried rice for a quick dinner option.

Storage Instructions

Refrigerate: Kimchi eggs are best enjoyed fresh and hot, but if you have leftovers, store them in the fridge for up to 2 days in an airtight container. The texture won’t be quite the same as when they’re freshly made, but they’re still tasty for a quick breakfast or lunch.

Make Ahead: You can prep your kimchi by chopping it and slicing your green onions the night before to save time in the morning. Just keep everything in separate containers in the fridge so the flavors stay fresh and you can whip up this dish in just a few minutes.

Warm Up: If you need to reheat leftover kimchi eggs, use a low heat setting in the microwave for about 30-45 seconds, or warm them gently in a pan over low heat. They might lose some of their fluffy texture, but the flavors will still be delicious.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-340
• Protein: 18-22 g
• Fat: 22-26 g
• Carbohydrates: 7-10 g

Ingredients

For the kimchi preparation:

• 1 tsp toasted sesame oil (I use Kadoya for authentic flavor)
• 1 cup chopped kimchi (finely chopped, about 1/4-inch pieces)
• 1 tsp gochujang (adds authentic spicy depth)
• 1 tsp soy sauce

For the eggs:

• 1/2 tsp kosher salt
• 4 large eggs (room temperature for better cooking)
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1 tbsp unsalted butter or cooking oil (I prefer Kerrygold unsalted butter)

For the garnish:

• 1 tsp sesame seeds (optional but recommended for nutty crunch)
• 1 green onion (thinly sliced, white and green parts separated)

Step 1: Prepare the Kimchi Base

• 1 tsp toasted sesame oil
• 1 cup chopped kimchi
• 1 tsp gochujang
• 1 tsp soy sauce

Heat the sesame oil in a medium skillet over medium heat.

Once shimmering, add the chopped kimchi and cook for 2 minutes, stirring occasionally to release its flavors and slightly soften the pieces.

Stir in the gochujang and soy sauce, mixing until the kimchi is evenly coated and the flavors are well combined.

This step builds the flavorful base that will cradle your eggs.

I like to use Kadoya sesame oil specifically—it has a cleaner, more authentic taste than cheaper brands.

Step 2: Create Wells and Add Butter

• 1 tbsp unsalted butter

Using the back of a spoon, make 4 evenly spaced wells in the kimchi mixture, pressing down gently to create distinct pockets without breaking up too much of the kimchi.

Divide the butter into 4 portions and place one piece in each well.

Let the butter start to melt into the wells—this creates little flavor pockets and helps cook the eggs gently and evenly.

Step 3: Crack and Season the Eggs

• 4 large eggs
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

Carefully crack one room-temperature egg into each butter-filled well, being gentle to keep the yolks intact.

Once all eggs are in place, season them lightly with salt and pepper.

I recommend using freshly ground black pepper here—it makes a noticeable difference in the final flavor compared to pre-ground pepper.

Step 4: Steam Until Whites Set

Cover the skillet with a lid or foil and reduce the heat to medium-low.

Steam for 3 to 5 minutes, checking after 3 minutes by gently lifting the lid—the egg whites should be set and opaque while the yolks remain runny (or cook a bit longer if you prefer firmer yolks).

The gentle steam ensures the eggs cook evenly and stay tender.

Step 5: Garnish and Serve

• 1 green onion, thinly sliced
• 1 tsp sesame seeds

Remove from heat and scatter the sliced green onion (both white and green parts) over the top, then sprinkle with sesame seeds if using.

Serve immediately while the eggs are still warm and the yolks are runny, straight from the skillet for family-style eating or transfer to individual bowls.