Kimchi For Breakfast Recipe
This kimchi breakfast bowl is my new favorite go-to meal, whether for breakfast or lunch. It’s warm, savory, and incredibly satisfying, perfect for any day of the week—and it’s quick to make with just one pan.
Ingredients
- 1 cup Cooked white rice or brown rice
- 6 thin spears of Asparagus
- 1 tbsp Butter or coconut oil for dairy-free option
- 1 Large egg
- 1 tbsp Tamari or soy sauce use coconut aminos for soy-free version
- ⅓ cup Kimchi I prefer Sunja's Medium Spicy Kimchi
- Pinch of sea salt to taste
- Pinch of freshly ground black pepper to taste
Instructions
- Warm up the rice and trim the asparagus spears. Preheat a large skillet over medium heat and add the butter or coconut oil to coat the pan.
- Once the butter is melted and shimmering, crack the egg into the skillet. Cover the pan to prevent splattering and cook for about a minute. Then, add the asparagus spears to the skillet around the egg, re-cover, and cook for another 1-2 minutes or until the egg white sets.
- Place the cooked rice into a serving bowl. Remove the skillet from the heat. Drizzle a bit of tamari over the asparagus and the rest over the rice. Carefully use a spatula to lift the egg and place it over the rice. Arrange the cooked asparagus and kimchi around the egg. Season lightly with salt and pepper.
- Enjoy! Dig in and enjoy your delicious and nutritious kimchi breakfast bowl.
Notes
- Fresh Kimchi: Use freshly opened kimchi for the best flavor. If your kimchi is very sour, you might want to rinse it lightly before using to balance the flavors.
- Egg Cooking Time: To ensure the egg yolk is perfectly runny, cook it covered for about 1 minute. This helps it set without overcooking the yolk.
- Asparagus Texture: For tender-crisp asparagus, cook it covered with the egg for 1-2 minutes, depending on the thickness of the spears. This ensures they're cooked but still retain a slight crunch.