Kimchi Scrambled Eggs With Scallions and Sesame Oil

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Quick Ingredients

4 large eggs
2 teaspoons kimchi brine
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper
1 teaspoon neutral cooking oil
1/2 cup packed, well-drained, chopped napa cabbage kimchi
1 garlic clove, finely minced
2 scallions, thinly sliced with white and green parts separated
2 teaspoons unsalted butter
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds

Do This

1. Drain and chop the kimchi, reserving 2 teaspoons of its brine.
2. Whisk the eggs, kimchi brine, salt, and pepper for 30 seconds.
3. Heat the oil in a 10-inch nonstick skillet over medium heat, about 350°F, and cook the kimchi for 2 minutes.
4. Add the garlic and scallion whites; cook for 30 seconds, then transfer the mixture to a bowl.
5. Lower the skillet to low heat, about 250–275°F, melt the butter, and slowly scramble the eggs for 2 1/2 to 3 1/2 minutes.
6. Fold in most of the kimchi mixture, cook the eggs to 160°F, and immediately remove the skillet from the heat.
7. Drizzle with sesame oil and top with the reserved kimchi, scallion greens, and sesame seeds.

Why You’ll Love This Recipe

Soft, creamy eggs balance the spicy, tangy flavor of fermented kimchi.
It comes together in less than 20 minutes with one skillet.
Garlic, scallions, and toasted sesame oil add plenty of savory depth.
It is satisfying on its own and even better with rice, toast, or roasted potatoes.

Grocery List

Produce: 2 scallions, 1 garlic clove, and 1 jar prepared napa cabbage kimchi from the refrigerated section
Dairy: 4 large eggs and unsalted butter
Pantry: Neutral cooking oil, toasted sesame oil, toasted sesame seeds, fine sea salt, and ground black pepper

Full Ingredients

For the Soft Scrambled Eggs

4 large eggs
2 teaspoons kimchi brine, measured from the kimchi jar
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper
2 teaspoons unsalted butter

For the Kimchi Fold-In

1 teaspoon neutral cooking oil, such as avocado, grapeseed, or canola oil
1/2 cup packed, well-drained napa cabbage kimchi, chopped into 1/2-inch pieces
1 garlic clove, finely minced, about 1 teaspoon
2 scallions, thinly sliced, with the white and light green parts separated from the dark green tops

For Finishing

1 teaspoon toasted sesame oil
1 teaspoon toasted white sesame seeds
Reserved dark green scallion slices

Kimchi Scrambled Eggs With Scallions and Sesame Oil – Closeup

Step-by-Step Instructions

Step 1: Prepare the kimchi and aromatics

Place the kimchi in a fine-mesh strainer over a small bowl and let it drain for 2 minutes. Reserve exactly 2 teaspoons of the brine for the eggs, then chop the drained kimchi into roughly 1/2-inch pieces. Finely mince the garlic and thinly slice the scallions, keeping the white and light green parts separate from the dark green tops.

Step 2: Whisk the eggs

Crack the eggs into a medium bowl. Add the 2 teaspoons of kimchi brine, salt, and black pepper. Whisk briskly for 30 seconds, or until the whites and yolks are fully combined and the mixture is an even golden color. Avoid beating in excessive air; a smooth mixture produces softer, silkier curds.

Step 3: Sauté the kimchi

Place a 10-inch nonstick skillet over medium heat and preheat it for about 1 1/2 minutes, until the cooking surface is approximately 350°F. Add the neutral oil, followed by the chopped kimchi. Cook for 2 minutes, stirring every 20 to 30 seconds, until the kimchi is hot, lightly caramelized at the edges, and no longer watery.

Step 4: Add the garlic and scallion whites

Add the minced garlic and the white and light green scallion slices to the kimchi. Cook for 30 seconds, stirring constantly, just until fragrant. Do not let the garlic brown. Transfer the kimchi mixture to a clean bowl, reserving about one-quarter of it for the final garnish.

Step 5: Slowly scramble the eggs

Reduce the heat to low and allow the skillet to cool for 45 seconds, aiming for a surface temperature of 250–275°F. Add the butter and swirl until melted but not browned. Pour in the egg mixture and let it sit undisturbed for 10 seconds. Using a silicone spatula, slowly push the eggs from the edges toward the center every 5 to 10 seconds, tilting the pan so uncooked egg flows into the empty spaces.

Step 6: Fold in the kimchi

After 2 to 3 minutes, when the eggs are about three-quarters set but still glossy, scatter three-quarters of the cooked kimchi mixture over them. Gently fold the eggs over the kimchi two or three times rather than stirring vigorously. Continue cooking for 30 to 60 seconds, until soft curds have formed and the eggs reach an internal temperature of 160°F. Immediately remove the skillet from the heat to prevent overcooking.

Step 7: Finish and serve

Divide the eggs between two warm shallow bowls or plates. Drizzle each serving with 1/2 teaspoon toasted sesame oil. Top with the reserved kimchi mixture, dark green scallion slices, and toasted sesame seeds. Serve within 2 minutes while the eggs are hot and creamy, with steamed short-grain rice or crisp toast if desired.

Pro Tips

Choose well-fermented kimchi: Kimchi with a pleasantly sour aroma gives the eggs the best tangy flavor. Very fresh kimchi will taste milder and less complex.
Control the moisture: Drain the kimchi and add back only the measured brine. Too much liquid can make the scrambled eggs watery.
Keep the heat low: Once the eggs enter the skillet, low heat is essential for tender curds. High heat can make them dry or rubbery.
Fold gently: Broad, slow strokes with a silicone spatula preserve the soft curds and leave visible ribbons of kimchi throughout the eggs.
Finish the sesame oil off the heat: Toasted sesame oil is most fragrant when added at the end rather than cooked at high temperature.

Variations

Extra spicy: Add 1/4 teaspoon gochugaru to the kimchi during the final 30 seconds of sautéing, or whisk 1 teaspoon gochujang into the eggs.
Heartier version: Brown 1/3 cup diced Spam, bacon, or breakfast sausage for 3 to 4 minutes before cooking the kimchi. Transfer it with the kimchi and fold it into the eggs near the end.
Dairy-free or vegetarian: Replace the butter with 2 teaspoons neutral oil for a dairy-free version. For a vegetarian version, confirm that the kimchi contains no fish sauce, shrimp paste, or other seafood ingredients.

Storage & Make-Ahead

These eggs have the softest texture when served immediately. Refrigerate leftovers in an airtight container within 2 hours of cooking and use them within 3 days. Reheat gently in a covered skillet over low heat for 3 to 4 minutes, stirring occasionally, until the center reaches 165°F. Freezing is not recommended because the eggs and cabbage can become watery. To prepare ahead, chop the kimchi, garlic, and scallions up to 2 days in advance and refrigerate them in separate airtight containers. The kimchi mixture may also be sautéed up to 2 days ahead; reheat it for 1 minute before folding it into freshly scrambled eggs.

Nutrition (per serving)