Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 plain bagels, sliced
- 2 large eggs
- 1/2 cup mild kimchi, drained and roughly chopped
- 2 scallions, thinly sliced
- 2 tbsp mayonnaise
- 1–1 1/2 tsp gochujang (Korean chili paste)
- 1 tsp neutral oil or butter (for frying)
- Pinch of kosher salt and black pepper
- Optional: 1 tsp toasted sesame oil, sesame seeds, extra gochujang
Do This
- 1. Stir together mayonnaise and gochujang (plus a few drops of sesame oil if using) until smooth; set aside.
- 2. Drain and roughly chop the kimchi; slice the scallions.
- 3. Toast bagel halves until golden and crisp; keep warm.
- 4. Heat oil or butter in a nonstick skillet over medium; crack in eggs and fry 3–4 minutes (or to desired doneness). Season lightly.
- 5. Spread cut sides of warm bagels generously with gochujang-mayo.
- 6. Layer bottom bagel halves with kimchi, fried egg, and scallions; sprinkle sesame seeds if using.
- 7. Cap with top bagel halves, press gently, and serve immediately while hot.
Why You’ll Love This Recipe
- A fun mash-up of a classic egg breakfast sandwich with bold Korean flavors.
- Ready in under 20 minutes and easy enough for busy mornings.
- Customizable heat level thanks to mild kimchi and adjustable gochujang.
- Works for breakfast, lunch, or a satisfying late-night bite.
Grocery List
- Produce: Mild kimchi, scallions (green onions)
- Dairy: Butter (optional, for frying), optional sliced cheese if you want to add it
- Pantry: Plain bagels, eggs, mayonnaise, gochujang (Korean chili paste), neutral oil (canola, avocado, or vegetable), kosher salt, black pepper, optional toasted sesame oil, optional sesame seeds
Full Ingredients
For the Kimchi Egg Bagels
- 2 plain bagels, sliced horizontally
- 2 large eggs
- 1/2 cup mild kimchi, drained of excess liquid and roughly chopped
- 2 scallions (green onions), thinly sliced (white and green parts)
- 1 tsp neutral oil or unsalted butter, for frying
- Pinch of kosher salt
- Pinch of freshly ground black pepper
For the Gochujang-Mayo
- 2 tbsp mayonnaise
- 1–1 1/2 tsp gochujang (Korean chili paste), to taste
- 1/4 tsp toasted sesame oil (optional, for a nutty aroma)
- 1–2 tsp water, as needed to thin to a spreadable consistency
Optional Garnishes & Add-Ons
- 1 tsp toasted sesame seeds, for sprinkling
- 2 slices mild cheese (such as mozzarella, Monterey Jack, or mild cheddar)
- Extra gochujang for drizzling, if you like more heat
- Small handful of baby spinach or arugula for added greens
Step-by-Step Instructions
Step 1: Prep the Kimchi and Scallions
Place the kimchi in a small sieve or colander set over a bowl. Use the back of a spoon to gently press out excess liquid so your bagel does not get soggy. Roughly chop the kimchi into bite-sized pieces if it is not already cut. Set aside.
Thinly slice the scallions (both white and green parts). Keep a small pinch aside for garnish if you like a fresh pop of color on top of the finished sandwich.
Step 2: Mix the Gochujang-Mayo
In a small bowl, stir together the mayonnaise and 1 teaspoon of gochujang until smooth and evenly colored. Taste. If you prefer more heat and depth, add the extra 1/2 teaspoon of gochujang. If using, stir in the toasted sesame oil for a subtle nutty aroma.
If the sauce is very thick, whisk in 1–2 teaspoons of water, a few drops at a time, until it is creamy and spreadable but not runny. Set the bowl aside while you toast the bagels and cook the eggs.
Step 3: Toast the Bagels
Slice the bagels in half if they are not pre-sliced. Toast them in a toaster or under a broiler until they are golden brown and crisp around the edges, 2–4 minutes depending on your method and appliance. Toasting is important because it helps the bagel hold up to the juicy kimchi and creamy sauce.
Once toasted, place the bagel halves cut-side up on plates or a cutting board, ready to assemble. If you like, you can lightly butter them, but keep in mind there will be a generous layer of gochujang-mayo.
Step 4: Fry the Eggs
Heat a nonstick skillet over medium heat. Add the neutral oil or butter and swirl to coat. Once hot (the oil will shimmer, or the butter will foam), crack in the eggs, spacing them apart.
For sunny-side up: Cook without flipping for 3–4 minutes, until the whites are fully set and the yolks are still runny. For over-easy or over-medium: Gently flip with a spatula after 2–3 minutes and cook 30–60 seconds more, to your preferred doneness.
Season the eggs lightly with a pinch of kosher salt and black pepper while they cook. Turn off the heat when they reach your desired texture.
Step 5: Build the Flavor Layers
Spread a generous layer of the gochujang-mayo onto the cut side of each toasted bagel half. Use all of the sauce so every bite has some creamy, spicy richness.
On the bottom halves, pile about 1/4 cup of chopped kimchi per sandwich, spreading it evenly. If you are using cheese, place a slice directly on top of the hot kimchi or onto the freshly cooked egg so it softens slightly from the heat.
Step 6: Add Eggs and Scallions, Then Serve
Carefully transfer one fried egg onto each kimchi-topped bagel bottom. Sprinkle each egg generously with sliced scallions and, if desired, toasted sesame seeds for extra texture and visual appeal.
Top with the remaining bagel halves (sauce side down). Press gently to help everything nestle together. If you like a slightly messier, more integrated sandwich, you can pierce the yolk before closing the bagel so it runs into the kimchi and sauce.
Serve immediately while the bagel is warm, the egg is hot, and the kimchi is pleasantly cool and crunchy.
Pro Tips
- Control the heat level: Mild kimchi plus 1 teaspoon gochujang gives a gentle kick. Add more gochujang or use spicier kimchi if you enjoy bolder heat.
- Drain the kimchi well: Pressing out extra liquid keeps the bagel from becoming soggy and concentrates the flavor.
- Use a nonstick pan for the eggs: This makes it much easier to slide the eggs onto the bagels without breaking the yolks (unless you want to).
- Warm the bagels thoroughly: A nicely toasted bagel contrasts beautifully with the soft egg and crunchy kimchi.
- Serve right away: This sandwich is all about temperature and texture contrast; it is best enjoyed as soon as it is assembled.
Variations
- Cheesy Kimchi Egg Bagel: Add a slice of mild cheese (mozzarella, Monterey Jack, or mild cheddar) on top of the egg. Cover the pan for 30–60 seconds to help it melt before assembling.
- Avocado Kimchi Bagel: Add 1/4 of a ripe avocado, sliced, on top of the kimchi layer for extra creaminess that plays nicely with the tangy kimchi.
- Bacon or Spam Upgrade: Add 1–2 strips of crispy bacon or a slice of pan-fried Spam per sandwich for a more indulgent, salty-savory twist.
Storage & Make-Ahead
This sandwich is best assembled and eaten fresh; the toasted bagel and fried egg lose their ideal texture if held for too long.
However, you can prep some elements ahead:
- Kimchi and scallions: Chop and store in airtight containers in the refrigerator for up to 3 days.
- Gochujang-mayo: Mix and keep covered in the refrigerator for up to 1 week. Stir before using.
If you need to make sandwiches slightly ahead (for example, up to 30 minutes), wrap them loosely in parchment to keep them warm but not steamy. Reheating a fully assembled kimchi egg bagel is not recommended, as the egg tends to overcook and the bagel becomes tough.
Nutrition (per serving)
Approximate values per sandwich (1 serving), using mayonnaise, 1 tsp oil, and no cheese or additional meats:
- Calories: ~520
- Protein: ~20 g
- Carbohydrates: ~54 g
- Fat: ~24 g
- Saturated Fat: ~5 g
- Fiber: ~3 g
- Sodium: ~1150 mg (will vary based on kimchi, bagel, and gochujang brands)
These numbers are estimates and will change based on the exact ingredients and brands you use.
