Kimchi & Gochujang Breakfast Scramble with Crispy Rice
A savory and spicy Korean-inspired breakfast featuring fluffy scrambled eggs infused with kimchi and gochujang, served alongside crispy pan-fried rice cakes for a delightful textural contrast. This dish offers a complex flavor profile that awakens the palate.
Prep Time
20 min
Difficulty
Easy
Servings
2
Calories
350 kcal
Instructions
- 1
Finely chop the kimchi and thinly slice the green onions. Press the cooked rice into a flat disc or shape into small patties.
~3 min - 2
In a bowl, whisk together the eggs, gochujang, sesame oil, and soy sauce until well combined.
~1 min - 3
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the rice cakes and pan-fry for 3-4 minutes per side, until golden brown and crispy. Remove from pan and set aside.
~8 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same frying pan over medium heat. Add the chopped kimchi and sauté for 2 minutes until slightly softened.
~2 min - 5
Pour the egg mixture over the sautéed kimchi. Scramble the eggs gently until cooked through but still moist.
~4 min - 6
Stir in most of the sliced green onions into the scrambled eggs.
~1 min - 7
Serve the kimchi and gochujang breakfast scramble immediately, topped with the crispy rice cakes and remaining green onions.
Tips
- For even crispier rice cakes, ensure the rice is slightly dry before pressing. You can also use leftover rice.
- Adjust the amount of gochujang to your preferred spice level. For a milder flavor, reduce the amount or add a touch of honey.
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