This Kimchi and Scallion Oatmeal is a savory, tangy, and deeply comforting bowl that transforms breakfast oats into an exciting meal. Ready in under 20 minutes, this kimchi and scallion oatmeal is perfect for a quick lunch or cozy dinner. It’s a flavor-packed, nourishing dish that will change how you see oatmeal.
If you're looking for the perfect Kimchi and Scallion Oatmeal, you're in the right place. Whether you love Savory Oatmeal or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why You’ll Love This Kimchi and Scallion Oatmeal
- Flavor explosion: Tangy kimchi, creamy oats, and umami seasonings create a satisfying bowl.
- Versatile canvas: Top with egg, bacon, or tofu for a customizable meal.
- Quick & easy: Ready in under 20 minutes, perfect for busy days.
- Filling & nutritious: Oats and kimchi provide lasting energy and gut-friendly probiotics.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups water or vegetable broth
- 1/2 cup kimchi, chopped, plus 1 tbsp of its brine
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- 1/2 tsp garlic powder
- 1 tbsp neutral oil (like avocado or grapeseed)
- Toppings: soft-boiled egg, sesame seeds, chili crisp (optional)
Tools: Medium saucepan, wooden spoon, cutting board, knife
Notes: Use vibrant, well-fermented kimchi for best flavor. Don’t skip the kimchi brine—it adds tangy depth.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 9 g |
| Fat: | 10 g |
| Carbs: | 40 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes
Before You Start: Tips & Ingredient Notes
- What kind of oats should I use? Old-fashioned rolled oats are the winner here. They hold their texture beautifully and don’t turn to mush. Avoid quick oats—they’ll get too soft and lose that lovely chew.
- Is my kimchi “good” enough? You want kimchi that’s tangy and pungent, with a nice crunch. If it smells very sour and the cabbage has softened significantly, it might be a bit past its prime for eating raw, but it’ll still work wonderfully here where it’s cooked.
- Can I make it gluten-free or vegan? Absolutely! Use tamari instead of soy sauce, and ensure your kimchi is vegan (some brands use fish sauce). For toppings, skip the egg or use crispy baked tofu.
- Why separate the white and green parts of the scallion? The white parts have a stronger, more oniony flavor that benefits from cooking, while the greens are milder and perfect as a fresh, colorful garnish at the end.
How to Make Kimchi and Scallion Oatmeal
Step 1: Start by prepping your ingredients. Chop the kimchi into bite-sized pieces—this helps distribute its flavor evenly. Thinly slice your scallions, keeping the white and green parts separate. Having everything ready makes the cooking process smooth and fast.
Step 2: Heat the neutral oil in a medium saucepan over medium heat. Add the white parts of the scallions and sauté for about 1 minute until they’re fragrant and just starting to soften. You’ll notice the kitchen filling with a wonderful savory aroma.
Step 3: Add the chopped kimchi to the pan. Sauté for another 2–3 minutes, stirring occasionally, until the kimchi is heated through and its edges might just start to caramelize a little. This step deepens its flavor and reduces any raw sharpness.
Step 4: Pour in the water or broth, along with the soy sauce, kimchi brine, and garlic powder. Give it a good stir, scraping up any bits stuck to the bottom of the pan—that’s where a lot of the flavor is hiding!
Step 5: Bring the liquid to a lively simmer. Once it’s bubbling, stir in the rolled oats. Reduce the heat to medium-low and let it cook for about 5–7 minutes, stirring occasionally. You’ll see the oats absorb the liquid and the whole mixture thicken beautifully.
Step 6: When the oatmeal has reached your desired consistency (it should be creamy but not soupy), remove the pan from the heat. Stir in the toasted sesame oil and most of the scallion greens, reserving some for garnish. The sesame oil adds a nutty, fragrant finish that ties everything together.
Step 7: Taste and adjust if needed. You might want an extra splash of soy sauce for saltiness or a drizzle of chili crisp for more heat. Divide the oatmeal into bowls and top with your reserved scallion greens, a soft-boiled egg if using, and a sprinkle of sesame seeds. Serve immediately while it’s hot and comforting.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; oats become mushy upon thawing.
- Reviving: Reheat with a splash of water or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- Simple Cucumber Salad — The cool, crisp freshness of a quick-pickled cucumber salad provides a lovely contrast to the warm, spicy oatmeal.
- Pan-Seared Mushrooms — Sliced cremini mushrooms sautéed with a bit of garlic and soy sauce add an extra layer of earthy, savory depth.
- Quick Blanched Greens — A side of spinach or bok choy, quickly wilted with a dash of sesame oil, makes the meal feel even more balanced and vibrant.
Drinks
- Iced Barley Tea — Its mild, toasty flavor is incredibly refreshing and doesn’t compete with the bold flavors of the kimchi.
- Citrus-Infused Sparkling Water — The bubbles and hint of lemon or lime help cleanse the palate between bites, keeping each spoonful exciting.
- Light Lager — If you’re enjoying this for dinner, a crisp, cold lager complements the spice and funk without overwhelming it.
Something Sweet
- Matcha White Chocolate Cookies — The slight bitterness of matcha and the sweetness of white chocolate are a sophisticated, delightful way to end the meal.
- Grilled Pineapple with Coconut Flakes — Warm, caramelized pineapple with a sprinkle of toasted coconut feels tropical and light, a perfect follow-up to the savory oats.
- Black Sesame Ice Cream — Nutty, slightly sweet, and visually striking, this is a fantastic and unexpected dessert that echoes the sesame notes in the oatmeal.
Top Mistakes to Avoid
- Using quick or instant oats. They cook too fast and turn into a gluey, mushy texture that just doesn’t hold up to the robust kimchi. Rolled oats provide the necessary chew.
- Adding the kimchi brine at the end. If you add it after cooking, the flavor won’t meld properly. Cooking it with the liquid allows the tangy, salty notes to penetrate the oats.
- Skipping the toasting step for the kimchi. Sautéing the kimchi first is crucial for developing a deeper, more complex flavor. Raw kimchi added straight to the broth can taste a bit one-dimensional.
- Overcooking the oats. Once the liquid is absorbed, take it off the heat. They will continue to thicken as they sit. You’re aiming for creamy, not cement-like.
Expert Tips
- Tip: For a creamier texture, swap half the water for unsweetened oat milk or full-fat coconut milk. It adds a lovely richness that makes the dish feel even more indulgent.
- Tip: Make a big batch of the dry spice mix! Combine garlic powder, a little onion powder, and a pinch of red pepper flakes in a jar. It speeds up your prep time for future lazy meals.
- Tip: If your kimchi isn’t very spicy, add a teaspoon of gochujang (Korean chili paste) when you sauté it. It’ll bump up the heat and add a sweet, fermented depth.
- Tip: For meal prep, cook the oatmeal and store it in an airtight container. It will thicken significantly, so you’ll need to stir in a splash of water or broth when reheating to bring it back to a creamy consistency.
- Tip: Toast your rolled oats in a dry pan for 2-3 minutes before adding any liquid. This gives them a wonderfully nutty flavor that stands up even better to the kimchi.
FAQs
Can I use steel-cut oats instead?
You can, but it changes the recipe significantly. Steel-cut oats require a longer cooking time (about 20-30 minutes) and more liquid. The texture will be much chewier and less creamy. If you go this route, treat it like a savory porridge and be patient—it’s delicious, but it’s a different experience altogether.
How long do the leftovers keep?
Stored in an airtight container in the fridge, leftover kimchi oatmeal will keep for up to 3 days. It will thicken as it cools, so when reheating, add a tablespoon or two of water or broth and warm it gently on the stove or in the microwave, stirring frequently.
My oatmeal turned out too watery. What happened?
This usually means it needed another minute or two of cooking time. Different brands of oats can absorb liquid at slightly different rates. Just return it to a low heat and simmer, stirring, until it reaches your preferred consistency. Remember, it will also thicken as it cools slightly in the bowl.
Is this recipe spicy?
It has a mild to medium spice level, which comes directly from your kimchi. The heat mellows a bit during cooking. If you’re very sensitive to spice, look for a mild kimchi, or reduce the amount. If you love heat, add a drizzle of chili crisp or a sprinkle of gochugaru (Korean chili flakes) at the end.
Can I add protein to this?
Absolutely, and I highly recommend it! A soft-boiled or fried egg is classic. For a heartier meal, stir in some shredded rotisserie chicken, crumbled tofu, or even a few pan-seared shrimp in the last minute of cooking to warm them through.
Kimchi And Scallion Oatmeal
Make savory Kimchi and Scallion Oatmeal in under 20 minutes! This tangy, nutritious bowl is perfect for breakfast, lunch, or dinner. Get the easy recipe now!
Ingredients
For the oatmeal:
-
1 cup old-fashioned rolled oats
-
2 cups water or vegetable broth
-
1/2 cup kimchi (chopped, plus 1 tbsp of its brine)
-
3 scallions (thinly sliced (white and green parts separated))
-
1 tbsp soy sauce or tamari
-
1 tsp toasted sesame oil
-
1/2 tsp garlic powder
-
1 tbsp neutral oil (like avocado or grapeseed)
-
Toppings (soft-boiled egg, sesame seeds, chili crisp (optional))
Instructions
-
Start by prepping your ingredients. Chop the kimchi into bite-sized pieces—this helps distribute its flavor evenly. Thinly slice your scallions, keeping the white and green parts separate. Having everything ready makes the cooking process smooth and fast.01
-
Heat the neutral oil in a medium saucepan over medium heat. Add the white parts of the scallions and sauté for about 1 minute until they’re fragrant and just starting to soften. You’ll notice the kitchen filling with a wonderful savory aroma.02
-
Add the chopped kimchi to the pan. Sauté for another 2–3 minutes, stirring occasionally, until the kimchi is heated through and its edges might just start to caramelize a little. This step deepens its flavor and reduces any raw sharpness.03
-
Pour in the water or broth, along with the soy sauce, kimchi brine, and garlic powder. Give it a good stir, scraping up any bits stuck to the bottom of the pan—that’s where a lot of the flavor is hiding!04
-
Bring the liquid to a lively simmer. Once it’s bubbling, stir in the rolled oats. Reduce the heat to medium-low and let it cook for about 5–7 minutes, stirring occasionally. You’ll see the oats absorb the liquid and the whole mixture thicken beautifully.05
-
When the oatmeal has reached your desired consistency (it should be creamy but not soupy), remove the pan from the heat. Stir in the toasted sesame oil and most of the scallion greens, reserving some for garnish. The sesame oil adds a nutty, fragrant finish that ties everything together.06
-
Taste and adjust if needed. You might want an extra splash of soy sauce for saltiness or a drizzle of chili crisp for more heat. Divide the oatmeal into bowls and top with your reserved scallion greens, a soft-boiled egg if using, and a sprinkle of sesame seeds. Serve immediately while it’s hot and comforting.07
Not what you're looking for?
