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White plate with steamed rice, kimchi and scrambled eggs, and sauteed greens.

Kimchi Eggs

These scrambled eggs are seasoned with kimchi, garlic and onion, making them deliciously savory and satisfying.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Asian, Korean
Keyword dairy-free, eggs, garlic, gluten-free, grain-free, kimchi, nut-free, scrambled eggs
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 248 kcal


  • 1 ½ tablespoons cooking oil
  • 1 green onion chopped
  • 1 clove garlic minced
  • cup kimchi chopped
  • 4 large eggs
  • salt and pepper
  • sesame oil and sesame seeds for garnish


  1. Heat half of the oil over medium heat. Test the oil by adding a piece of the green onion; if it sizzles and bubbles, you’re good to go.
  2. Add the whites from the green onion, and saute until translucent. Then add the garlic and kimchi, and let them cook while you mix together the eggs.
  3. Whisk together the eggs with a pinch of salt, a few grinds of black pepper, and the soy sauce.
  4. When the kimchi looks a bit brown, and the liquid is almost evaporated, push the kimchi to the side of the pan. Adjust the pan so that the kimchi is not directly over the heat.
  5. Add the rest of the oil to the empty part of the pan and pour in the eggs. Move any cooked and firm parts to the top of the eggs and let any uncooked egg fall onto the pan. Cook until the eggs are almost cooked to your desired texture.
  6. Remove the eggs from the heat and top with the leftover green onion, as well as a drizzle of sesame oil and some sesame seeds. Serve hot with rice.

Recipe Notes

Don’t cook the eggs completely; they’ll continue to cook a bit even after you remove them from the heat.