Soft Scrambled Eggs with Sautéed Kimchi

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes

Quick Ingredients

• 4 large eggs
• 2 tbsp whole milk (or water)
• 1 cup kimchi, drained and chopped
• 1 tbsp kimchi juice (optional, for extra tang)
• 1 tbsp unsalted butter
• 1 tsp neutral oil (or toasted sesame oil)
• 1 tsp soy sauce
• 1/2 tsp toasted sesame oil (optional, for finishing)
• 2 tbsp sliced scallions
• 1 tsp toasted sesame seeds
• Salt and black pepper, to taste

Do This

• 1) Whisk eggs + milk + soy sauce + pinch of pepper; set aside.
• 2) Heat a nonstick skillet over medium heat; add oil, then sauté chopped kimchi 2–3 minutes.
• 3) Lower heat to medium-low; add butter and let it melt.
• 4) Pour in eggs; let sit 10 seconds, then gently stir with a spatula.
• 5) Keep pushing eggs from edges to center until softly set, 2–3 minutes.
• 6) Turn off heat; fold in scallions, sesame seeds, and (optional) kimchi juice.
• 7) Serve immediately, hot, with rice or toast if you like.

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Why You’ll Love This Recipe

• Big flavor, minimal effort: kimchi brings spicy, tangy depth without extra sauces.
• Soft, custardy eggs: a gentle heat gives you tender curds instead of dry scramble.
• Fast and flexible: great for breakfast, lunch, or a quick dinner over rice.
• Uses what you have: works with any kimchi and plenty of add-ins (cheese, tofu, leftovers).

Grocery List

• Produce: scallions
• Dairy: large eggs, unsalted butter, whole milk (optional)
• Pantry: kimchi, soy sauce, neutral oil (or toasted sesame oil), toasted sesame seeds, black pepper, salt

Full Ingredients

For the kimchi

• Kimchi: 1 cup (170 g) kimchi, well-drained and chopped (reserve some juice)
• Neutral oil: 1 tsp (5 ml) (can substitute toasted sesame oil for a stronger aroma)

For the eggs

• Eggs: 4 large
• Milk (or water): 2 tbsp (30 ml) whole milk (or water for a lighter scramble)
• Soy sauce: 1 tsp (5 ml)
• Black pepper: 1/8 tsp, plus more to taste
• Unsalted butter: 1 tbsp (14 g)
• Kimchi juice (optional): 1 tbsp (15 ml), added at the end for extra tang and color
• Salt: to taste (often not needed because kimchi and soy sauce are salty)

To finish (recommended)

• Scallions: 2 tbsp, thinly sliced
• Toasted sesame seeds: 1 tsp
• Toasted sesame oil (optional): 1/2 tsp (2.5 ml), drizzled at the end

Optional for serving

• Steamed rice: 2 cups cooked, for serving
• Roasted seaweed (gim/nori): torn into strips
• Shredded cheese: 1/4 cup (25 g) mild cheddar or mozzarella (melt in at the very end)

Step-by-Step Instructions

Step 1: Prep the kimchi and crack the eggs

Drain 1 cup (170 g) kimchi and roughly chop it into bite-size pieces. If your kimchi is very juicy, reserve 1 tbsp (15 ml) of the liquid for later (optional, but it boosts tang and color).

Crack 4 large eggs into a bowl.

Step 2: Whisk the eggs for a tender scramble

Add 2 tbsp (30 ml) milk, 1 tsp (5 ml) soy sauce, and 1/8 tsp black pepper to the eggs. Whisk until the whites and yolks are fully blended and slightly foamy, about 20–30 seconds.

Hold off on adding salt for now; kimchi and soy sauce usually bring plenty.

Step 3: Sauté the kimchi to deepen the flavor

Place a 10-inch nonstick skillet over medium heat. Add 1 tsp (5 ml) neutral oil. When the oil shimmers, add the chopped kimchi.

Sauté, stirring often, until the kimchi looks slightly darker and smells more mellow, about 2–3 minutes. You want it warm and a little caramelized at the edges, not dried out.

Step 4: Lower the heat and add butter

Reduce the heat to medium-low. Add 1 tbsp (14 g) unsalted butter to the pan and let it melt, coating the kimchi.

This temperature change is the key to soft scrambled eggs: high heat makes eggs tighten and turn dry quickly.

Step 5: Pour in the eggs and start gentle stirring

Pour the whisked egg mixture into the skillet. Let it sit undisturbed for 10 seconds so a thin layer sets on the bottom.

Using a silicone spatula, gently push the eggs from the outer edge toward the center. Keep your movements slow and controlled, scraping the bottom as you go. Pause for a few seconds between stirs to let new curds form.

Step 6: Stop while they’re still glossy and soft

Continue gently stirring until the eggs are mostly set but still look a bit glossy and custardy, about 2–3 minutes total on medium-low. They should form soft curds that hold together, not tiny dry pieces.

Turn the heat off. If using 1/4 cup (25 g) shredded cheese, sprinkle it in now and fold once or twice just until it melts.

Step 7: Finish and serve right away

Fold in 2 tbsp sliced scallions and sprinkle with 1 tsp toasted sesame seeds. For extra punch, stir in 1 tbsp (15 ml) kimchi juice (optional). Drizzle with 1/2 tsp (2.5 ml) toasted sesame oil if desired.

Taste and add a pinch of salt only if needed. Serve immediately while the eggs are still soft, optionally over hot rice with torn roasted seaweed.

Pro Tips

• Use medium-low heat for the eggs: soft scramble is about gentle heat and stopping early. The residual heat will finish the job.
• Drain kimchi before sautéing: too much liquid can make the eggs watery. Add a measured splash of kimchi juice at the end instead, if you want it.
• Nonstick makes this easier: especially for soft curds. If using stainless steel, keep heat lower and use a bit more butter.
• Don’t over-season: kimchi and soy sauce vary a lot in saltiness. Taste at the end before adding salt.
• Want it less spicy? Rinse kimchi quickly under cool water, drain well, then sauté; you’ll keep the tang but reduce heat.

Variations

• Kimchi cheese scramble: fold in 1/4 cup (25 g) shredded mozzarella or mild cheddar right after turning off the heat for a creamy, melty finish.
• Extra-protein bowl: add 1/2 cup (85 g) diced cooked ham, spam, or leftover pork belly when you sauté the kimchi.
• Veg-forward: sauté 1/2 cup (50 g) sliced mushrooms or 1/2 cup (75 g) diced zucchini with the kimchi (add 1–2 minutes cook time).

Storage & Make-Ahead

Soft scrambled eggs are best eaten immediately. If you have leftovers, cool them within 1 hour and refrigerate in an airtight container for up to 2 days. Reheat gently in a nonstick skillet over low heat with a small pat of butter, stirring just until warmed through, about 2–3 minutes. For make-ahead prep, chop the kimchi and slice scallions up to 3 days in advance and keep them refrigerated.

Nutrition (per serving)

Approximate, for 2 servings (without rice or cheese): 230 calories, 14 g protein, 18 g fat, 4 g carbs, 1 g fiber, 780 mg sodium.