12 Tantalizing Kimchi Breakfast Recipes to Spice Up Your Mornings

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Wake up your taste buds with a Korean-inspired twist on breakfast! Kimchi, the beloved fermented vegetable dish, isn’t just for dinner anymore.

In this collection of 12 mouthwatering recipes, we’ll explore how this probiotic-rich, spicy, and tangy ingredient can transform your morning meal into a flavorful adventure.

From hearty breakfast bowls to savory pancakes and everything in between, these recipes showcase the versatility of kimchi in breakfast cuisine.

Whether you’re a kimchi aficionado or new to this Korean staple, you’ll find something to love in these creative and delicious dishes.

These recipes cater to various dietary needs and preferences, including vegetarian and gluten-free options.

They’re perfect for lazy weekend brunches, quick weekday breakfasts, or even meal prep to ensure you start each day with a nutritious and exciting meal.

So, grab that jar of kimchi from your fridge and get ready to elevate your breakfast game.

These recipes will not only satisfy your hunger but also provide a healthy dose of probiotics to support your gut health.

Let’s dive into the world of kimchi-infused breakfasts and discover your new favorite morning meal!

Kimchi Fried Rice with Fried Egg

This classic Korean breakfast dish combines the savory goodness of kimchi with fluffy rice and a perfectly fried egg.

The runny yolk creates a creamy sauce that brings all the flavors together, while the crispy bottom of the rice adds a delightful texture to every bite.

Ingredients:

  • 2 cups cooked white rice (preferably day-old)
  • 1 cup chopped kimchi
  • 2 tablespoons kimchi juice
  • 2 tablespoons vegetable oil
  • 2 green onions, thinly sliced
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 1 tablespoon soy sauce
  • 2 eggs
  • Salt and pepper to taste
  • Optional: 1/4 cup diced spam or bacon

Instructions:

  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  2. If using, add spam or bacon and cook until crispy, about 2-3 minutes.
  3. Add chopped kimchi and stir-fry for 1-2 minutes until fragrant.
  4. Add rice, breaking up any clumps, and stir to combine with the kimchi.
  5. Pour in kimchi juice, soy sauce, and gochugaru. Stir-fry for 3-4 minutes.
  6. Push the rice mixture to one side of the pan and add the remaining oil to the empty side.
  7. Crack the eggs into the oiled side and fry to your desired doneness.
  8. Serve the kimchi fried rice topped with the fried eggs and sliced green onions.
  9. Season with salt and pepper to taste.

Kimchi and Cheese Quesadillas

This fusion breakfast combines the zesty kick of kimchi with the comforting melt of cheese in a crispy tortilla.

It’s a quick and easy option that’s perfect for those mornings when you need a satisfying meal in minutes.

Ingredients:

  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup chopped kimchi, drained
  • 2 tablespoons butter
  • Optional: 1/4 cup chopped cilantro
  • Sour cream for serving

Instructions:

  1. Spread 1/4 cup of cheese evenly over half of each tortilla.
  2. Top the cheese with 1/4 cup of kimchi and a sprinkle of cilantro if using.
  3. Fold the tortillas in half to create a half-moon shape.
  4. Melt 1/2 tablespoon of butter in a large skillet over medium heat.
  5. Place one quesadilla in the skillet and cook for 2-3 minutes until golden brown.
  6. Flip and cook for an additional 2 minutes until the cheese is fully melted.
  7. Repeat with the remaining quesadillas.
  8. Cut each quesadilla into wedges and serve with sour cream on the side.

Kimchi Avocado Toast

Elevate your avocado toast game with the addition of spicy, tangy kimchi. This recipe combines creamy avocado, crunchy toast, and the complex flavors of kimchi for a breakfast that’s not only Instagram-worthy but also packed with nutrients to start your day right.

Ingredients:

  • 2 slices of whole grain bread
  • 1 ripe avocado
  • 1/2 cup kimchi, chopped
  • 2 eggs
  • 1 tablespoon white vinegar
  • Salt and pepper to taste
  • Red pepper flakes (optional)
  • 1 tablespoon chopped chives

Instructions:

  1. Toast the bread slices until golden brown.
  2. While the bread is toasting, bring a pot of water to a gentle simmer and add vinegar.
  3. Crack each egg into a small bowl and gently slide them into the simmering water.
  4. Poach the eggs for 3-4 minutes until the whites are set but yolks are still runny.
  5. Mash the avocado in a bowl and season with salt and pepper.
  6. Spread the mashed avocado on the toasted bread slices.
  7. Top each slice with chopped kimchi.
  8. Remove the poached eggs with a slotted spoon and place one on each toast.
  9. Sprinkle with chives and red pepper flakes if desired.

Kimchi Breakfast Burrito

Start your day with a flavor-packed breakfast burrito that combines the best of Korean and Mexican cuisines.

Filled with scrambled eggs, kimchi, cheese, and optional bacon or tofu, this portable breakfast is perfect for busy mornings or weekend brunches alike.

The kimchi adds a spicy, tangy kick to this classic breakfast favorite.

Ingredients:

  • 4 large flour tortillas
  • 6 eggs, beaten
  • 1 cup kimchi, chopped and drained
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional: 4 slices of cooked bacon or 1 cup crispy tofu cubes

Instructions:

  1. Melt butter in a large skillet over medium heat.
  2. Pour in beaten eggs and cook, stirring gently, until soft curds form.
  3. Add kimchi to the eggs and continue cooking until eggs are set but still moist.
  4. Warm the tortillas in the microwave or on a griddle.
  5. Divide the egg and kimchi mixture among the tortillas.
  6. Top with shredded cheese, cilantro, and bacon or tofu if using.
  7. Roll up the burritos, tucking in the sides as you go.
  8. Optional: Return the burritos to the skillet and cook for 1-2 minutes on each side until golden brown.
  9. Serve immediately, cut in half if desired.

Kimchi Breakfast Bowl

This nourishing breakfast bowl is a perfect balance of flavors and textures. Featuring a base of warm rice topped with sautéed vegetables, kimchi, a soft-boiled egg, and a drizzle of gochujang sauce, it’s a complete meal that will keep you energized all morning.

Ingredients:

  • 2 cups cooked brown rice
  • 1 cup kimchi, chopped
  • 2 cups mixed vegetables (spinach, mushrooms, zucchini)
  • 2 soft-boiled eggs
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Prepare the sauce by mixing gochujang, honey, and rice vinegar in a small bowl.
  2. Heat sesame oil in a large skillet over medium heat.
  3. Add mixed vegetables and sauté until tender, about 5-7 minutes.
  4. Divide the cooked rice between two bowls.
  5. Top each bowl with sautéed vegetables and kimchi.
  6. Place a soft-boiled egg in each bowl.
  7. Drizzle with gochujang sauce.
  8. Sprinkle with sesame seeds and sliced green onions.
  9. Serve immediately, mixing all ingredients together before eating.

Kimchi Breakfast Pancakes (Kimchijeon)

These savory Korean pancakes, also known as Kimchijeon, are a delightful way to incorporate kimchi into your breakfast routine.

Crispy on the outside and tender on the inside, these pancakes are packed with flavor and can be customized with additional vegetables or proteins.

Ingredients:

  • 1 cup all-purpose flour
  • 1 egg
  • 3/4 cup water
  • 1 cup finely chopped kimchi
  • 2 green onions, thinly sliced
  • 1/4 cup kimchi juice
  • 2 tablespoons vegetable oil
  • Salt to taste

For the dipping sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds

Instructions:

  1. In a large bowl, mix flour, egg, water, and kimchi juice until smooth.
  2. Fold in chopped kimchi and green onions.
  3. Heat oil in a non-stick skillet over medium heat.
  4. Ladle about 1/4 cup of batter into the pan for each pancake.
  5. Cook for 2-3 minutes until the bottom is golden brown and crispy.
  6. Flip and cook for an additional 2 minutes.
  7. Repeat with the remaining batter.
  8. Mix all dipping sauce ingredients in a small bowl.
  9. Serve the pancakes hot with the dipping sauce on the side.

Kimchi Breakfast Sandwich

This hearty breakfast sandwich combines the classic elements of an egg and cheese sandwich with the bold flavors of kimchi.

The result is a satisfying handheld meal that’s perfect for on-the-go mornings.

The contrast between the melty cheese, crispy bacon, and tangy kimchi creates a symphony of flavors in every bite.

Ingredients:

  • 2 English muffins, split and toasted
  • 2 eggs
  • 2 slices cheddar cheese
  • 4 slices bacon, cooked until crispy
  • 1/2 cup kimchi, drained and roughly chopped
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional: 1 tablespoon mayonnaise

Instructions:

  1. Melt 1 tablespoon of butter in a non-stick skillet over medium heat.
  2. Crack the eggs into the skillet and cook to your desired doneness (over-easy or over-hard).
  3. Season the eggs with salt and pepper.
  4. While the eggs are cooking, lightly butter the toasted English muffins.
  5. If using, spread a thin layer of mayonnaise on one half of each muffin.
  6. Place a slice of cheese on the bottom half of each muffin.
  7. Top the cheese with 2 slices of bacon per sandwich.
  8. Add a generous spoonful of kimchi on top of the bacon.
  9. Place the cooked egg on top of the kimchi.
  10. Close the sandwich with the top half of the English muffin.
  11. Serve immediately while the cheese is still melty.

Kimchi Breakfast Frittata

This Korean-inspired frittata is a great way to feed a crowd or meal prep for the week ahead.

Packed with kimchi, vegetables, and cheese, it’s a protein-rich breakfast that’s both satisfying and flavorful.

The kimchi adds a spicy, tangy depth to this classic egg dish.

Ingredients:

  • 8 large eggs
  • 1/4 cup milk
  • 1 cup kimchi, drained and chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers
  • 1/4 cup sliced green onions
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: 1/4 cup chopped fresh herbs (cilantro or parsley)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together eggs, milk, salt, and pepper.
  3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
  4. Add bell peppers and cook for 2-3 minutes until slightly softened.
  5. Add kimchi and cook for another 2 minutes.
  6. Pour the egg mixture over the vegetables in the skillet.
  7. Sprinkle cheese and green onions evenly over the top.
  8. Cook on the stovetop for 5 minutes until the edges start to set.
  9. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is puffed and golden.
  10. Remove from the oven and let cool for 5 minutes.
  11. Garnish with fresh herbs if using, slice, and serve.

Kimchi Breakfast Smoothie Bowl

For a refreshing and probiotic-rich start to your day, try this unique kimchi smoothie bowl. Don’t be deterred by the idea of kimchi in a smoothie – when blended with fruits and yogurt, it adds a subtle tang and complexity to the flavor profile. This bowl is packed with nutrients and gut-friendly probiotics.

Ingredients:

  • 1/4 cup kimchi, drained
  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • 1/2 cup plain Greek yogurt
  • 1/4 cup almond milk
  • 1 tablespoon honey
  • 1 tablespoon chia seeds

Toppings:

  • Sliced fresh strawberries
  • Granola
  • Sliced almonds
  • Additional kimchi (finely chopped)
  • Mint leaves for garnish

Instructions:

  1. In a blender, combine kimchi, frozen banana, frozen strawberries, Greek yogurt, almond milk, honey, and chia seeds.
  2. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency.
  3. Pour the smoothie mixture into a bowl.
  4. Top with sliced fresh strawberries, granola, sliced almonds, and a small amount of finely chopped kimchi.
  5. Garnish with mint leaves.
  6. Serve immediately and enjoy with a spoon.

Kimchi Breakfast Hash

This hearty breakfast hash combines crispy potatoes, colorful vegetables, and tangy kimchi for a satisfying morning meal.

Topped with a fried egg, it’s a perfect balance of textures and flavors. This versatile dish can be customized with your favorite vegetables or proteins.

Ingredients:

  • 2 large potatoes, diced
  • 1 cup kimchi, drained and chopped
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 eggs
  • 2 green onions, sliced
  • Optional: 1/4 cup chopped bacon or diced ham

Instructions:

  1. Heat oil in a large skillet over medium-high heat.
  2. Add diced potatoes and cook for 5-7 minutes, stirring occasionally.
  3. Add onion, bell pepper, and garlic. Cook for an additional 5 minutes.
  4. If using, add bacon or ham and cook until crispy.
  5. Stir in kimchi and paprika. Cook for 2-3 minutes until everything is heated through.
  6. Season with salt and pepper to taste.
  7. Make two wells in the hash and crack an egg into each.
  8. Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks are still runny.
  9. Garnish with sliced green onions and serve hot.

Kimchi Breakfast Muffins

These savory breakfast muffins are perfect for meal prep or on-the-go mornings. Packed with kimchi, cheese, and herbs, they offer a burst of flavor in every bite. They’re easy to make ahead and reheat for a quick and delicious breakfast option.

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup kimchi, drained and finely chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh chives
  • 1/4 cup grated Parmesan cheese (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, mix milk, oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in chopped kimchi, cheddar cheese, and chives.
  6. Divide the batter evenly among the muffin cups.
  7. Sprinkle Parmesan cheese over the top of each muffin.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Kimchi Breakfast Congee

This comforting rice porridge, inspired by both Korean and Chinese cuisines, is a soothing way to start your day.

The addition of kimchi adds a spicy kick and probiotic boost to this traditionally mild dish.

Topped with a soft-boiled egg and various garnishes, it’s a warming and satisfying breakfast option.

Ingredients:

  • 1 cup short-grain rice
  • 6 cups water or chicken broth
  • 1 cup kimchi, chopped
  • 2 tablespoons ginger, minced
  • 2 cloves garlic, minced
  • 2 soft-boiled eggs
  • 2 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Toasted sesame seeds for garnish

Instructions:

  1. Rinse the rice until the water runs clear.
  2. In a large pot, combine rice, water or broth, ginger, and garlic.
  3. Bring to a boil, then reduce heat and simmer for 45-60 minutes, stirring occasionally, until the rice is very soft and porridge-like.
  4. Stir in chopped kimchi and cook for an additional 5 minutes.
  5. Season with soy sauce and sesame oil.
  6. Divide the congee between two bowls.
  7. Top each bowl with a soft-boiled egg, sliced green onions, and a sprinkle of sesame seeds.
  8. Serve hot, stirring the egg into the congee before eating.

FAQs:

  1. Can I make these recipes ahead of time?
    Many of these recipes can be prepared in advance. The Kimchi Breakfast Muffins and Kimchi Frittata are excellent make-ahead options that can be stored in the refrigerator for up to 5 days. The Kimchi Fried Rice and Kimchi Breakfast Hash can be partially prepared ahead of time – just cook the eggs fresh when you’re ready to eat.
  2. How spicy are these recipes?
    The spiciness level can vary depending on the kimchi you use and your personal preference. If you’re sensitive to spice, start with a milder kimchi or use less in the recipes. You can always add more kimchi or gochugaru (Korean red pepper flakes) to increase the heat level.
  3. Are there vegetarian options among these recipes?
    Yes, several recipes are vegetarian or can be easily adapted. The Kimchi Avocado Toast, Kimchi Breakfast Pancakes, Kimchi Breakfast Muffins, and Kimchi Breakfast Smoothie Bowl are all vegetarian. For recipes that include meat, you can often substitute with plant-based alternatives or simply omit them.
  4. How long does homemade kimchi last?
    While these recipes use store-bought kimchi, if you make your own, properly fermented kimchi can last for several months when stored in the refrigerator. The flavor will continue to develop over time, becoming more sour and complex.
  5. Can I use other types of kimchi in these recipes?
    Absolutely! While these recipes typically use traditional cabbage kimchi, feel free to experiment with other varieties like radish kimchi or cucumber kimchi. Each type will bring its unique flavor profile to the dish.
  6. How can I incorporate more kimchi into my diet for gut health?
    Including kimchi in your breakfast is a great start! Beyond these recipes, try adding a small amount of kimchi to your regular meals as a side dish or condiment. The probiotics in kimchi can contribute to a healthy gut microbiome when consumed regularly as part of a balanced diet.

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