If you crave something savory, spicy, and deeply comforting for breakfast, this Kimchi and Gochujang Oatmeal is your new morning ritual. It’s a creamy, tangy, umami-packed Korean-inspired porridge ready in minutes.
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Why You’ll Love This Kimchi and Gochujang Oatmeal
Flavor explosion: Spicy, tangy, savory, and creamy all at once.
Quick & versatile: Ready in 15 minutes with customizable toppings.
Keeps you full: Fiber-rich oats and protein-packed toppings.
Uses up kimchi: Perfect for that jar in your fridge.
Ingredients & Tools
- 1 cup rolled oats (not instant)
- 2 cups vegetable or chicken broth
- 1/2 cup kimchi, chopped, plus 1 tbsp kimchi juice
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tsp soy sauce or tamari
- 1 tsp toasted sesame oil
- 1 green onion, thinly sliced
- 1 soft-boiled or fried egg (optional, but highly recommended)
- Toasted sesame seeds for garnish
- Nori strips for topping (optional)
Tools: Medium saucepan, wooden spoon, measuring cups/spoons
Notes: Using broth instead of water adds depth. Don’t skip the kimchi juice—it brings extra tang.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 9 g |
| Carbs: | 48 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- What kind of oats should I use? Rolled oats (old-fashioned) work best here—they hold their texture and don’t turn to mush. Avoid instant oats if you can.
- Is your kimchi fresh or mature? Younger kimchi will be crunchier and less funky, while older, well-fermented kimchi brings more tang. Both work beautifully, so use what you have!
- Gochujang intensity varies by brand. Some are milder, some are fiery—start with 1 tbsp and adjust to your heat preference. You can always add more.
- Broth vs. water—does it matter? Honestly, yes. Broth adds a savory backbone that water just can’t match. Use low-sodium if you’re watching salt intake.
How to Make Kimchi and Gochujang Oatmeal
Step 1: Start by prepping your ingredients. Chop the kimchi into bite-sized pieces—this helps it distribute evenly throughout the oatmeal. Thinly slice the green onion, separating the white and green parts. Measure out your broth, gochujang, and seasonings so everything is ready to go. Trust me, with a quick-cooking recipe like this, having everything prepped makes the process smooth and stress-free.
Step 2: In a medium saucepan, combine the rolled oats, broth, kimchi juice, and the white parts of the green onion. Give it a good stir, then place it over medium heat. Bring it to a gentle simmer—you’ll notice the oats starting to absorb the liquid almost immediately. Don’t walk away at this stage; you want to keep an eye on it to prevent boiling over.
Step 3: Once it’s simmering, reduce the heat to low. Stir in the gochujang and soy sauce. The gochujang might be a little stubborn at first—just keep stirring until it’s fully dissolved into the broth. You’ll see the oatmeal take on a beautiful reddish hue and smell wonderfully spicy and savory.
Step 4: Let the oatmeal cook for 5–7 minutes, stirring occasionally. It should thicken nicely but still have a creamy, porridge-like consistency. If it gets too thick, you can add a splash more broth or water. Taste and adjust seasoning—you might want an extra dab of gochujang or a pinch of salt.
Step 5: Stir in the chopped kimchi and toasted sesame oil right at the end. This keeps the kimchi’ crunch and tang intact. You’ll notice the aroma change instantly—it becomes brighter and more complex.
Step 6: Divide the oatmeal between two bowls. Top with a soft-boiled or fried egg if using—the runny yolk mixing into the spicy oats is pure magic. Garnish with the green parts of the onion, toasted sesame seeds, and nori strips if you like. Serve immediately while it’s hot and comforting.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze for up to 1 month; thaw overnight in fridge.
- Reviving: Reheat with a splash of broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- Quick-pickled cucumbers — their cool, crisp acidity cuts through the richness of the oatmeal beautifully.
- Pan-seared tofu or tempeh — for an extra protein boost and a satisfying, chewy texture contrast.
- Simple sautéed greens like spinach or bok choy — they wilt perfectly into the hot oats and add a lovely color and freshness.
Drinks
- Barley tea (boricha) — its mild, toasty flavor is a classic Korean pairing that soothes the palate between spicy bites.
- Iced green tea with a hint of honey — the slight sweetness and coolness balance the heat from the gochujang wonderfully.
- Sparkling water with a squeeze of lime — the bubbles and citrus cleanse your palate and keep things feeling light.
Something Sweet
- Yakgwa (Korean honey cookies) — these crisp, syrupy treats offer a sweet finish that contrasts beautifully with the savory-spicy notes of the oatmeal.
- Fresh sliced peaches or persimmons — their natural sweetness and juiciness are a simple, refreshing way to end the meal.
- Vanilla soy pudding — creamy, cool, and subtly sweet, it’s the perfect calm after the flavorful storm.
Top Mistakes to Avoid
- Using instant oats. They cook too quickly and turn mushy—rolled oats give you that perfect creamy-yet-chewy texture.
- Adding the kimchi too early. If you cook it for too long, it loses its crunch and vibrant tang. Stir it in at the very end to keep its character intact.
- Skipping the kimchi juice. That brine is packed with flavor! It adds a tangy depth that makes the oatmeal taste well-rounded and complex.
- Not adjusting gochujang to taste. Some brands are much spicier than others—start with 1 tbsp, taste, and add more if you want more heat.
Expert Tips
- Toast your oats first. Before adding the liquid, toast the dry oats in the saucepan for 2–3 minutes until they smell nutty. It adds a whole new layer of flavor.
- Make it ahead for busy mornings. Cook a double batch and store it in the fridge for up to 3 days. Reheat with a splash of broth to bring back the creamy consistency.
- Experiment with toppings. Try crispy garlic, chili crisp, avocado slices, or even a sprinkle of furikake. The base recipe is wonderfully adaptable.
- Use homemade broth if you can. The flavor is noticeably richer and more nuanced, which really elevates the entire dish.
FAQs
Can I make this oatmeal gluten-free?
Absolutely! Just use tamari instead of soy sauce, and double-check that your gochujang is gluten-free (some brands include wheat). Most kimchi is naturally gluten-free, but it’s always good to check the label if you’re sensitive.
What can I use if I don’t have gochujang?
In a pinch, you can mix 1 tbsp of miso paste with 1 tsp of chili garlic sauce or sriracha. It won’t taste exactly the same—gochujang has a unique sweet-spicy-fermented flavor—but it’ll still be deliciously savory and spicy.
Is it possible to make this recipe vegan?
Yes, easily! Use vegetable broth and skip the egg topping (or use a tofu scramble instead). Just ensure your kimchi is vegan—some traditional versions contain fish sauce or shrimp paste.
Why is my oatmeal too watery or too thick?
Oats can vary in how much liquid they absorb. If it’s too thin, let it simmer a bit longer uncovered. If it’s too thick, stir in more broth or water a tablespoon at a time until it reaches your preferred consistency.
Can I use steel-cut oats instead?
You can, but they’ll take much longer to cook (about 20–30 minutes) and will have a chewier, less creamy texture. If you do use them, increase the broth to 3 cups and simmer until tender.
Kimchi And Gochujang Oatmeal
Make savory Kimchi and Gochujang Oatmeal in 15 minutes! This spicy, umami breakfast is a delicious twist on traditional oatmeal. Get the easy recipe now!
Ingredients
For the Ingredients
-
1 cup rolled oats (not instant)
-
2 cups vegetable or chicken broth
-
1/2 cup kimchi, chopped (plus 1 tbsp kimchi juice)
-
1 tbsp gochujang (Korean red pepper paste)
-
1 tsp soy sauce or tamari
-
1 tsp toasted sesame oil
-
1 green onion, thinly sliced
-
1 soft-boiled or fried egg (optional, but highly recommended)
-
Toasted sesame seeds for garnish
-
Nori strips for topping (optional)
Instructions
-
Start by prepping your ingredients. Chop the kimchi into bite-sized pieces—this helps it distribute evenly throughout the oatmeal. Thinly slice the green onion, separating the white and green parts. Measure out your broth, gochujang, and seasonings so everything is ready to go. Trust me, with a quick-cooking recipe like this, having everything prepped makes the process smooth and stress-free.01
-
In a medium saucepan, combine the rolled oats, broth, kimchi juice, and the white parts of the green onion. Give it a good stir, then place it over medium heat. Bring it to a gentle simmer—you’ll notice the oats starting to absorb the liquid almost immediately. Don’t walk away at this stage; you want to keep an eye on it to prevent boiling over.02
-
Once it’s simmering, reduce the heat to low. Stir in the gochujang and soy sauce. The gochujang might be a little stubborn at first—just keep stirring until it’s fully dissolved into the broth. You’ll see the oatmeal take on a beautiful reddish hue and smell wonderfully spicy and savory.03
-
Let the oatmeal cook for 5–7 minutes, stirring occasionally. It should thicken nicely but still have a creamy, porridge-like consistency. If it gets too thick, you can add a splash more broth or water. Taste and adjust seasoning—you might want an extra dab of gochujang or a pinch of salt.04
-
Stir in the chopped kimchi and toasted sesame oil right at the end. This keeps the kimchi’ crunch and tang intact. You’ll notice the aroma change instantly—it becomes brighter and more complex.05
-
Divide the oatmeal between two bowls. Top with a soft-boiled or fried egg if using—the runny yolk mixing into the spicy oats is pure magic. Garnish with the green parts of the onion, toasted sesame seeds, and nori strips if you like. Serve immediately while it’s hot and comforting.06
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