Kimchi and Gochujang Scrambled Eggs with Crispy Rice Cakes
A savory and slightly spicy breakfast that combines the tangy punch of kimchi with the rich umami of gochujang, all served over pan-fried crispy rice cakes. This dish offers a satisfying textural contrast and bold flavors to kickstart your day.
Prep Time
20 min
Difficulty
Easy
Servings
2
Calories
350 kcal
Instructions
- 1
Finely chop the kimchi and green onions.
~2 min - 2
In a medium bowl, whisk together the eggs, gochujang, sesame oil, and soy sauce until well combined.
~1 min - 3
Heat vegetable oil in a frying pan over medium-high heat. Add the rice cakes and cook for 3-4 minutes per side, until golden brown and crispy.
~8 min - 4
Remove the crispy rice cakes from the pan and set aside. Lower the heat to medium.
- 5
Pour the egg mixture into the same frying pan. Add the chopped kimchi to the pan and gently scramble the eggs, folding them as they cook. Cook until the eggs are set but still slightly moist.
~5 min - 6
Serve the scrambled eggs immediately over the crispy rice cakes. Garnish with chopped green onions and sesame seeds, if desired.
~1 min
Tips
- For extra crispy rice cakes, ensure they are fully defrosted if frozen, and don't overcrowd the pan when frying.
- Adjust the amount of gochujang to your spice preference. You can also add a pinch of sugar to balance the flavors if you prefer.
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