Mom’s Kimchi Egg Recipe: A Delicious and Easy Korean-Inspired Dish

Kimchi jjigae, kimchi fried rice… kimchi everything! If you love kimchi as much as I do, you’re always looking for new ways to incorporate this flavorful fermented Korean staple into your meals. Today, I’m sharing a recipe near and dear to my heart: Mom’s Kimchi Egg. It’s a simple yet incredibly satisfying dish that’s perfect for a quick breakfast, lunch, or even a light dinner. This recipe is adaptable and uses ingredients most people usually have at hand. With just a few simple ingredients, including kimchi, eggs, and some basic seasonings, you can create a meal that is both comforting and full of flavor.

This recipe has been passed down in my family for generations, and it’s a testament to the ingenuity of home cooks who know how to make the most of limited resources. It’s also a fantastic way to use up any leftover kimchi you might have in the fridge.

What Makes This Kimchi Egg Recipe Special?

There are many variations of kimchi egg recipes out there, but this one is special because of its simplicity and balanced flavors. It’s not overly spicy or salty, and the addition of a few key ingredients elevates it from a simple egg dish to something truly memorable.

* **The Perfect Kimchi:** The star of the show, of course, is the kimchi. We are looking for aged kimchi. The longer the Kimchi is aged, the better for the taste. Aim for kimchi that is well-fermented and has a slightly sour taste. This sourness will complement the richness of the eggs perfectly.
* **The Right Ratio:** The key to a great kimchi egg dish is finding the right ratio of kimchi to egg. Too much kimchi, and it can overpower the dish. Too little, and you won’t get that signature kimchi flavor. This recipe strikes the perfect balance.
* **The Secret Ingredient:** While I can’t reveal all of my mom’s secrets, I will say that a touch of sesame oil and a sprinkle of green onions are essential for adding depth and complexity to the flavor.

Ingredients You’ll Need

Before we get started, let’s gather the ingredients. Here’s what you’ll need:

* **Kimchi:** 1 cup, chopped (aged kimchi is best!)
* **Eggs:** 2 large
* **Green Onion:** 1-2 stalks, thinly sliced
* **Sesame Oil:** 1 teaspoon
* **Soy Sauce:** 1/2 teaspoon (optional, for extra savory flavor)
* **Gochujang (Korean Chili Paste):** 1/4 teaspoon (optional, for extra spice)
* **Salt and Pepper:** To taste
* **Cooking Oil:** 1 tablespoon (vegetable, canola, or avocado oil)
* **Optional Garnishes:** Sesame seeds, red pepper flakes

Step-by-Step Instructions

Now that you have all of your ingredients ready, let’s get cooking!

**Step 1: Prepare the Kimchi**

* Start by chopping the kimchi into small, bite-sized pieces. This will ensure that it cooks evenly and distributes the flavor throughout the dish. Make sure to squeeze excess liquid out of kimchi. The excess liquid can make the eggs watery.
* If your kimchi is particularly sour, you can rinse it briefly under cold water. However, be careful not to rinse away too much of the flavor.

**Step 2: Whisk the Eggs**

* In a bowl, crack the eggs and whisk them together until they are light and frothy. The more air you incorporate into the eggs, the fluffier the finished dish will be.
* Add the soy sauce (if using), gochujang (if using), salt, and pepper to the eggs. Whisk well to combine.

**Step 3: Cook the Kimchi**

* Heat the cooking oil in a non-stick skillet over medium heat. Make sure the skillet is hot before adding the kimchi.
* Add the chopped kimchi to the skillet and cook for 2-3 minutes, stirring occasionally, until it is slightly softened and fragrant. Cooking the kimchi first helps to mellow out its flavor and release its natural sweetness.

**Step 4: Add the Eggs**

* Pour the whisked eggs over the cooked kimchi in the skillet. Reduce the heat to low.
* Let the eggs cook undisturbed for a few minutes, until they begin to set around the edges. Use a spatula to gently lift the cooked egg and allow the uncooked egg to flow underneath. This will ensure that the eggs cook evenly.

**Step 5: Finish Cooking and Garnish**

* Continue cooking the eggs until they are set to your liking. Some people prefer their eggs to be fully cooked, while others like them to be slightly runny in the center. The cooking time will vary depending on your preference.
* Once the eggs are cooked, drizzle with sesame oil and sprinkle with green onions. If desired, you can also add sesame seeds and red pepper flakes for extra flavor and visual appeal.

**Step 6: Serve and Enjoy**

* Serve the kimchi egg immediately. It’s delicious on its own, but it’s also great served with rice, toast, or even noodles.

Tips and Variations

Here are a few tips and variations to help you customize this recipe to your liking:

* **Add Cheese:** For an extra-indulgent treat, sprinkle some shredded cheese (such as mozzarella, cheddar, or Monterey Jack) over the eggs during the last few minutes of cooking. Cover the skillet to allow the cheese to melt.
* **Add Vegetables:** Feel free to add other vegetables to the dish, such as chopped onions, mushrooms, or bell peppers. Sauté the vegetables along with the kimchi before adding the eggs.
* **Make it Spicy:** If you like your food extra spicy, add more gochujang or a pinch of red pepper flakes to the eggs.
* **Use Different Types of Kimchi:** There are many different types of kimchi available, such as cucumber kimchi (oi sobagi) and radish kimchi (kkakdugi). Experiment with different types of kimchi to find your favorite combination.
* **Serve it Over Rice:** For a heartier meal, serve the kimchi egg over a bed of steamed rice. You can also add a fried egg on top for extra protein.
* **Use Leftovers:** This recipe is a great way to use up leftover cooked rice or other vegetables. Simply add them to the skillet along with the kimchi before adding the eggs.

Serving Suggestions

Kimchi eggs can be enjoyed in numerous ways. Here are some serving suggestions:

* **Breakfast:** Start your day with a flavorful and protein-packed kimchi egg. Serve it with a side of toast or a small bowl of rice.
* **Lunch:** A quick and easy kimchi egg makes a satisfying lunch. Pack it in a container and enjoy it at work or school.
* **Dinner:** For a light and simple dinner, serve kimchi egg with a side salad or a bowl of soup.
* **Snack:** Need a quick and tasty snack? Kimchi egg can be enjoyed as a midday pick-me-up.

Health Benefits of Kimchi

Besides its delicious taste, kimchi also offers a number of health benefits:

* **Rich in Probiotics:** Kimchi is a fermented food that is rich in probiotics, which are beneficial bacteria that can improve gut health. Probiotics can help to boost the immune system, improve digestion, and reduce inflammation.
* **High in Vitamins and Minerals:** Kimchi is a good source of vitamins A, B, and C, as well as minerals such as calcium, iron, and potassium.
* **May Help Lower Cholesterol:** Some studies have shown that kimchi may help to lower cholesterol levels.
* **May Have Anti-Cancer Properties:** Kimchi contains compounds that may have anti-cancer properties. However, more research is needed to confirm these findings.

Why This Recipe Works

This recipe works because it’s simple, adaptable, and uses readily available ingredients. The combination of the sour kimchi, rich eggs, and savory seasonings creates a flavor profile that is both comforting and exciting. It’s a dish that can be enjoyed by people of all ages and culinary backgrounds.

The key to success with this recipe is to use high-quality ingredients and to adjust the seasonings to your liking. Don’t be afraid to experiment and try different variations until you find your perfect kimchi egg.

How to Store Leftovers

If you have any leftover kimchi egg, you can store it in an airtight container in the refrigerator for up to 2 days. Reheat it gently in a skillet or microwave before serving. Keep in mind that the texture of the eggs may change slightly after being refrigerated.

Recipe Card

Here’s a handy recipe card for you to save and print:

**Recipe Name:** Mom’s Kimchi Egg

**Prep Time:** 5 minutes

**Cook Time:** 10 minutes

**Total Time:** 15 minutes

**Servings:** 1-2

**Ingredients:**

* 1 cup chopped kimchi (aged is best)
* 2 large eggs
* 1-2 green onions, thinly sliced
* 1 teaspoon sesame oil
* 1/2 teaspoon soy sauce (optional)
* 1/4 teaspoon gochujang (optional)
* Salt and pepper to taste
* 1 tablespoon cooking oil
* Optional garnishes: Sesame seeds, red pepper flakes

**Instructions:**

1. Chop the kimchi into small pieces and squeeze out excess liquid.
2. Whisk the eggs with soy sauce (if using), gochujang (if using), salt, and pepper.
3. Heat the cooking oil in a non-stick skillet over medium heat.
4. Add the kimchi and cook for 2-3 minutes, stirring occasionally.
5. Pour the eggs over the kimchi and reduce the heat to low.
6. Cook until the eggs are set to your liking.
7. Drizzle with sesame oil and sprinkle with green onions and other desired garnishes.
8. Serve immediately and enjoy!

Conclusion

Mom’s Kimchi Egg is more than just a recipe; it’s a taste of home, a reminder of simpler times, and a celebration of the flavors of Korean cuisine. I hope you enjoy making and eating this dish as much as my family does. Don’t hesitate to experiment with different variations and make it your own. Happy cooking!

FAQ

**Q: Can I use fresh kimchi instead of aged kimchi?**

A: While aged kimchi is preferred for its sourness, you can use fresh kimchi in a pinch. However, you may want to add a splash of vinegar or lemon juice to the dish to mimic the sour flavor.

**Q: Can I make this recipe ahead of time?**

A: While it’s best enjoyed fresh, you can prepare the kimchi ahead of time and store it in the refrigerator. Then, when you’re ready to cook, simply whisk the eggs and add them to the kimchi.

**Q: Is this recipe gluten-free?**

A: The recipe itself is gluten-free, but be sure to check the labels of your soy sauce and gochujang to ensure that they are gluten-free as well. Many brands contain wheat.

**Q: Can I freeze this recipe?**

A: It’s not recommended to freeze this recipe, as the texture of the eggs may change significantly after thawing.

**Q: What other dishes can I make with kimchi?**

A: The possibilities are endless! You can use kimchi in kimchi fried rice, kimchi jjigae (stew), kimchi pancakes, kimchi dumplings, and so much more.

**Q: Where can I buy kimchi?**

A: Kimchi is widely available at most Asian grocery stores and many mainstream supermarkets. You can also find it online.

Share Your Creation

I’d love to see your creations! Share a photo of your Mom’s Kimchi Egg on social media and tag me. Happy cooking!