Kimchi Scrambled Eggs Rice Bowl recipe (Easy 10 minute Comfort Meal)

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Kimchi Scrambled Eggs Rice Bowl recipe (Easy 10 minute Comfort Meal)

A quick and easy meal made with pantry ingredients: Kimchi Scrambled Eggs Rice Bowl! Made with fluffy eggs, tangy kimchi, and warm rice. A comfort meal ready in 10 minutes!

Prep Time5

Cook Time5

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: American, Korean

Keyword: Bowls, Kimchi, Rice, Scrambled Eggs

Servings:

Calories: 351kcal

Author: Lis Lam

Equipment

Non-Stick Pan (small)
Silicone Spatula
Medium bowl
whisk
small bowl (for kimchi)
Kitchen Scissors (for chopping kimchi)

Ingredients

1/4 cup kimchi
1 Tbsp butter
2 eggs *or 3 eggs, if you're really hungry
1/2 tsp corn starch
salt + black pepper
1/2 cup cooked white rice *preferably warm

Garnish

1 package Roasted Seaweed Snack (Gim)
1 green onion
sesame oil
sesame seeds

Instructions

Prep the kimchi. Transfer the kimchi to a small bowl and snip into small pieces with scissors.
Cook the kimchi. Heat a small pan over medium heat. Add 1/2 Tbsp of butter and swirl to coat the bottom of the pan as it melts. Add the chopped kimchi and cook down until softened and the color changes from bright red to a golden orange, about 2-3 minutes. Stir from time to time with a silicone spatula to make sure all the chopped kimchi is coated with butter.
Prep the eggs. While the kimchi cooks, crack the eggs into a medium bowl. Add the cornstarch, salt, and pepper. Using a wire whisk, mix until well combined and there are no remaining lumps of cornstarch.
Cook the eggs. Add remaining 1/2 Tbsp of butter in the pan. As it melts, use the silicone spatula to move around the kimchi and make sure the butter coats the bottom of the pan.
Pour the egg mixture and leave undisturbed until the edges of the eggs start to firm up, about 10-20 seconds. Using a silicone spatula, gently pull the edges of the eggs into the center of the pan. Swirl and tilt the pan so the uncooked egg moves to the empty space in the pan. Keep scraping the edges of the egg, creating folded curds of eggs. Remove from heat when the eggs are mostly set but still slightly runny on top. The entire process will take about 2-3 minutes or less. It will go fast!
Assemble the bowl. Add the scrambled kimchi egg mixture to a bowl with rice. Garnish with a drizzle of sesame oil, sprinkle of sesame seeds, and chopped green onion. Crush an entire package of roasted seaweed snack (Gim) on top.
Serve. Eat immediately while the rice and eggs are piping hot and the gim is crispy. Enjoy!

Video

Notes

Variations:

Make it spicy. For more spicy heat, add a little bit of gochukaru (Korean red chili flakes) or gochujang (Korean red pepper paste) to the kimchi as it cooks.
Add more protein. For a meatier version, add small cubes of pan-fried Spam, pan-fried tofu, or leftover shredded chicken, beef, or pork. I recommend adding on top of the rice but underneath the scrambled eggs.
Add cheese. For a cheesy finish, add a slice of American cheddar cheese or a sprinkling of mozzarella cheese. The residual heat will gently melt the cheese.
Swap out the white rice. Increase the nutrition and fiber by swapping out the white rice with quinoa, brown rice, or Korean purple rice.
Serve over toast. Instead of rice, serve over toast. Thick milk bread or brioche bread is ideal, as the soft texture will complement the creamy eggs. Make sure to butter and toast the bread!

Nutrition