14 Kimchi Breakfast Ideas

Breakfast is often touted as the most important meal of the day, and with these 14 kimchi breakfast ideas, you can kickstart your morning with a spicy and nutritious twist! Kimchi, known for its probiotic benefits and bold taste, brings a unique flair to a variety of traditional breakfast dishes. Whether you’ve got a jar in your fridge that needs using up or you fancy trying the Korean superfood for the first time, these recipes offer something for everyone. From savory kimchi scrambled eggs to refreshing kimchi avocado toast, each dish combines the classic taste of kimchi with ingredients that take your breakfast game to a new level. Let’s jump in… 

1. Kimchi Scrambled Eggs

Kimchi Scrambled Eggs are a quick and easy breakfast, perfect for those who love a bit of spice in the morning. The kimchi adds a tangy and spicy flavor that complements the creamy eggs.

Serves: 2

Ingredients:

• 4 eggs
• 1/2 cup chopped kimchi
• 2 tablespoons milk
• 1 tablespoon butter
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. In a bowl, whisk together eggs, milk, salt, and pepper.
2. Heat butter in a skillet over medium heat. Add kimchi and sauté for 2 minutes.
3. Pour the egg mixture into the skillet and cook, stirring gently, until scrambled and cooked through.
4. Garnish with green onions if desired and serve immediately.

2. 10-Minute Kimchi Fried Rice

Kimchi Fried Rice is a classic Korean dish that’s perfect for breakfast. It’s a great way to use leftover rice and adds a spicy, tangy kick to start your day.

Serves: 2

Ingredients:

• 2 cups cooked rice
• 1 cup chopped kimchi
• 1 tablespoon kimchi juice (optional)
• 1 tablespoon soy sauce
• 2 eggs
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kimchi and sauté for 2-3 minutes.
2. Add the rice, kimchi juice, and soy sauce. Stir-fry until the rice is heated through and well mixed with the kimchi.
3. In a separate pan, fry the eggs sunny side up in the remaining oil.
4. Divide the rice between two plates, top each with a fried egg, and garnish with green onions and sesame seeds. Serve immediately.

3. Kimchi Avocado Breakfast Toast

Kimchi Avocado Toast combines the creamy richness of avocado with the spicy, tangy flavor of kimchi. It’s a healthy and flavorful way to start your day.

Serves: 2

Ingredients:

• 2 slices whole-grain bread
• 1 avocado, mashed
• 1/2 cup chopped kimchi
• 1 teaspoon sesame seeds
• 1 tablespoon sesame oil
• Salt and pepper to taste

Instructions:

1. Toast the bread slices to your desired level of crispiness.
2. In a bowl, mash the avocado and season with salt and pepper.
3. Spread the mashed avocado on the toasted bread.
4. Top with kimchi and drizzle with sesame oil.
5. Sprinkle sesame seeds on top and serve immediately.

4. Kimchi Breakfast Pancakes (Kimchi Jeon)

Kimchi Pancakes are a savory breakfast option, crispy on the outside and soft on the inside. The kimchi adds a burst of flavor and a bit of heat.

Serves: 4

Ingredients:

• 1 cup chopped kimchi
• 1 cup flour
• 1/2 cup water
• 1 egg
• 2 green onions, chopped
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 2 tablespoons vegetable oil

Instructions:

1. In a bowl, mix flour, water, egg, sugar, and soy sauce to make a batter.
2. Stir in kimchi and green onions.
3. Heat oil in a large skillet over medium heat. Pour a ladleful of batter into the skillet and spread evenly.
4. Cook until the edges are crispy and the pancake is golden brown, about 3-4 minutes per side.
5. Repeat with the remaining batter. Serve hot with a dipping sauce of your choice.

5. Kimchi Breakfast Burrito

This Kimchi Breakfast Burrito is a fusion of classic burrito fillings with the spicy kick of kimchi. It’s a perfect grab-and-go option for busy mornings.

Serves: 2

Ingredients:

• 4 eggs
• 1/2 cup chopped kimchi
• 1/2 cup shredded cheese
• 2 large tortillas
• 2 tablespoons sour cream
• 1 tablespoon butter
• Salt and pepper to taste
• Avocado slices (optional)

Instructions:

1. In a bowl, whisk together eggs, salt, and pepper.
2. Heat butter in a skillet over medium heat. Add kimchi and sauté for 2 minutes.
3. Pour the eggs into the skillet and scramble until cooked through.
4. Warm the tortillas in a separate pan or microwave.
5. Divide the scrambled eggs between the tortillas, sprinkle with cheese, and add a dollop of sour cream.
6. Add avocado slices if using, then roll up the burritos.
7. Serve immediately or wrap in foil for on-the-go.

6. Kimchi Breakfast Omelette

The Kimchi Omelette is a spicy and tangy twist on the classic omelette. It’s packed with flavors and makes for a hearty breakfast.

Serves: 2

Ingredients:

• 4 eggs
• 1/2 cup chopped kimchi
• 1/4 cup shredded cheese
• 1 tablespoon butter
• 2 tablespoons milk
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a bowl, whisk together eggs, milk, salt, and pepper.
2. Heat butter in a skillet over medium heat. Add kimchi and sauté for 2 minutes.
3. Pour the egg mixture over the kimchi. Cook until the eggs are set but still soft.
4. Sprinkle cheese on one half of the omelette and fold the other half over.
5. Cook for another minute until the cheese is melted.
6. Garnish with parsley and serve immediately.

7. Kimchi Quiche

This Kimchi Quiche is a fusion dish that brings together the creaminess of a traditional quiche with the bold flavors of kimchi. It’s great for a leisurely breakfast or brunch.

Serves: 6

Ingredients:

• 1 pie crust
• 1 cup chopped kimchi
• 1 cup shredded cheese (cheddar or Gruyère)
• 4 eggs
• 1 cup milk
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place the pie crust in a pie dish and bake for 10 minutes until slightly golden.
3. In a skillet, melt butter and sauté kimchi for 2-3 minutes.
4. In a bowl, whisk together eggs, milk, heavy cream, salt, and pepper.
5. Spread kimchi and cheese evenly over the pie crust.
6. Pour the egg mixture over the kimchi and cheese.
7. Bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
8. Let cool slightly before serving.

8. Kimchi Breakfast Bowl

The Kimchi Breakfast Bowl is a nutritious and filling option, combining rice, eggs, and vegetables with the bold flavors of kimchi.

Serves: 2

Ingredients:

• 2 cups cooked rice
• 2 eggs
• 1 cup chopped kimchi
• 1 avocado, sliced
• 1 cup mixed vegetables (spinach, bell peppers, etc.)
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• Sesame seeds for garnish

Instructions:

1. In a skillet, heat 1 tablespoon of oil over medium heat. Sauté vegetables until tender.
2. Add kimchi and soy sauce to the skillet, cook for another 2 minutes.
3. In a separate pan, fry the eggs sunny side up in the remaining oil.
4. Divide the rice between two bowls. Top with the kimchi mixture, avocado slices, and a fried egg.
5. Garnish with sesame seeds and serve immediately.

9. Kimchi Toast with Poached Eggs

Kimchi Toast with Poached Eggs is a delicious and slightly spicy breakfast option. The creamy yolk of the poached egg complements the tangy kimchi perfectly.

Serves: 2

Ingredients:

• 2 slices of bread
• 1/2 cup chopped kimchi
• 2 eggs
• 1 tablespoon vinegar (for poaching)
• 1 tablespoon butter
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. Toast the bread slices and set aside.
2. In a skillet, melt butter and sauté kimchi for 2 minutes.
3. In a pot, bring water to a gentle simmer and add vinegar. Poach the eggs in the simmering water for about 3 minutes, or until the whites are set but the yolks are still runny.
4. Top the toasted bread with sautéed kimchi and a poached egg.
5. Season with salt and pepper, garnish with chives, and serve immediately.

10. Kimchi Breakfast Sandwich

The Kimchi Breakfast Sandwich is a flavorful and filling option, perfect for a quick breakfast. It combines eggs, cheese, and kimchi in a hearty sandwich.

Serves: 2

Ingredients:

• 2 English muffins
• 2 eggs
• 1/2 cup chopped kimchi
• 2 slices cheese (cheddar or American)
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Toast the English muffins and set aside.
2. In a skillet, melt 1 tablespoon of butter and sauté kimchi for 2 minutes. Remove and set aside.
3. In the same skillet, melt the remaining butter and fry the eggs. Season with salt and pepper.
4. Place a slice of cheese on the bottom half of each English muffin. Top with sautéed kimchi and a fried egg.
5. Cover with the top half of the muffin and serve immediately.

11. Kimchi Breakfast Pizza

Kimchi Breakfast Pizza is a fun and creative way to enjoy pizza for breakfast, topped with kimchi, cheese, and eggs.

Serves: 4

Ingredients:

• 1 pizza dough
• 1 cup chopped kimchi
• 1 cup shredded cheese (mozzarella or cheddar)
• 4 eggs
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Preheat oven to 450°F (230°C).
2. Roll out the pizza dough on a baking sheet.
3. Spread kimchi evenly over the dough, leaving space for the eggs.
4. Sprinkle cheese over the kimchi.
5. Crack the eggs onto the pizza, spacing them evenly.
6. Drizzle olive oil over the pizza and season with salt and pepper.
7. Bake for 10-12 minutes, or until the crust is golden and the eggs are set.
8. Garnish with chopped cilantro and serve immediately.

12. Kimchi Hash Browns

Kimchi Hash Browns are crispy on the outside and tender on the inside, with a spicy kick from the kimchi. They’re a great addition to any breakfast plate.

Serves: 4

Ingredients:

• 4 cups shredded potatoes
• 1 cup chopped kimchi
• 1/4 cup flour
• 1 egg
• 2 tablespoons butter or vegetable oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Squeeze excess moisture from the shredded potatoes using a clean towel.
2. In a bowl, mix potatoes, kimchi, flour, egg, salt, and pepper until well combined.
3. Heat butter or oil in a large skillet over medium heat.
4. Scoop spoonfuls of the potato mixture into the skillet, pressing down to flatten.
5. Cook until golden brown and crispy on both sides, about 3-4 minutes per side.
6. Garnish with green onions and serve immediately.