Kimchi is a traditional Korean side dish made from salted, seasoned, and fermented vegetables. During the fermentation process, lactic acid bacteria is produced and that gives kimchi its characteristic sour taste. Kimchi paired with scrambled eggs is tangy, spicy and satisfying – plus it makes a great easy dinner during a busy week!
Kimchi is a healthy food that is rich in vitamins, minerals, and antioxidants. It is also a good source of probiotics, which are beneficial bacteria for the gut. Kimchi has been shown to have a number of health benefits, including improving gut health, boosting the immune system, and reducing the risk of chronic diseases.
Kimchi is a great add to all your favorite meals from rice and pasta to roasted veggies, stir-frys and more! It’s also packed with essential amino acids, minerals, and probiotics to support gut health.
Adding kimchi to scrambled eggs is a fun way to enjoy it! It adds a little tang and spicy kick which is so delicious!
Kimchi Scrambled Eggs Recipe
Serves 2
Time to prepare – 15 minutes
- 2 tablespoons vegetable oil
- 4 eggs
- 2 cups raw washed spinach
- 1/2 cup Nasoya’s Vegan Kimchi kimchi, chopped
- 1/4 cup chopped green onion
- Salt and pepper to taste
- Skillet over medium heat.
- Add chopped kimchi and spinach in the hot oil until wilted.
- Add the eggs and scrambled.
- Top with green onion.
Here are some tips for making the best kimchi scrambled eggs:
- Use good quality kimchi – The kimchi should be sour and salty, with a lot of crunch. If you don’t want one with fish sauce, make sure to look for Vegan kimchi.
- Don’t overcook the eggs. The eggs should be cooked through, but still soft and fluffy.
- Add the green onion at the end of cooking so it doesn’t wilt.
- Season with salt and pepper to taste.
You can also add other ingredients to your kimchi scrambled eggs, such as:
- Veggie sausage
- Cheese
- Sriracha sauce
- Soy sauce
- Sesame oil
- Gochujang (Korean chili paste)
