Korean-style scrambled eggs blend the classic softness of eggs with fermented kimchi acidity and intense sesame aroma. It is a daily preparation that balances creamy texture and umami flavor in minutes.
Ingredients
How many are you cooking for?
Original recipe for 2 servings
- 3 large eggs
- 1 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp gochujang (Korean chili paste)
- 1/4 cup finely chopped kimchi
- 1 tbsp vegetable oil
- 1 tsp toasted sesame seeds
- 2 scallions finely chopped
- 1 clove garlic minced
- Optional: 1/4 cup firm tofu crumbled
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cook 1 min
Heat a non-stick skillet over medium-high heat and add the vegetable oil; wait about 30 seconds until it lightly smokes to ensure fast cooking and prevent the eggs from sticking to the bottom.
- Step 2 Pan 1 min
Add the minced garlic and well-drained kimchi, sauté for 1 minute until they release their aromas and the kimchi softens slightly without releasing too much liquid into the pan.
- Step 3 Mix 2 min
In a small bowl, whisk the eggs with soy sauce, sesame oil, and gochujang until you get a uniform golden-red mixture with consistent flavor.
- Step 4 Pan 4 min
Pour the egg mixture into the hot skillet and reduce heat to medium; gently stir with a silicone spatula every 20 seconds to create creamy and moist curds.
- Step 5 Cook 1 min
When the curds are still slightly moist (about 1 minute more), remove from heat immediately; residual heat finishes cooking them without drying out or making them rubbery.
- Step 6 Serve
Transfer to a deep bowl, garnish with chopped scallions, sesame seeds, and an extra drizzle of sesame oil; serve immediately with white rice or toast.