This savory kimchi and sesame oatmeal is a comforting, flavor-packed breakfast or lunch. It’s creamy, tangy, and ready in 15 minutes. Once you try this kimchi oatmeal, you’ll never see oats the same way again.
Nothing beats a great Kimchi and Sesame Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Kimchi and Sesame Oatmeal
- Flavor adventure: Savory, umami-rich goodness with spicy kimchi and toasty sesame.
- Quick & easy: Ready in about 15 minutes—faster than takeout.
- Versatile canvas: Top with egg, avocado, or leftover veggies.
- Comfort with kick: Creamy oats soothe, while kimchi keeps it lively.
Ingredients & Tools
- 1 cup rolled oats (old-fashioned style, not instant)
- 2 cups water or vegetable broth
- 1/2 cup chopped kimchi, plus 1 tablespoon kimchi juice
- 1 tablespoon toasted sesame oil
- 1 teaspoon soy sauce or tamari
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds
- 1 soft-boiled or fried egg (optional, for topping)
- Pinch of sea salt and black pepper to taste
Tools: Medium saucepan, wooden spoon, measuring cups/spoons, small skillet (if frying an egg)
Notes: Use a nicely fermented kimchi for the best tang. Don’t skip the toasted sesame oil—it ties everything together.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 14 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 1 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Choose your kimchi wisely. The flavor of your oatmeal will depend heavily on the kimchi. Go for a brand that’s tangy and pungent, not too sweet. If it’s very sour, that’s actually great—it means it’s well-fermented.
- Rolled oats work best. Steel-cut oats take too long, and instant oats can turn to mush. Old-fashioned rolled oats give you that perfect creamy-yet-chewy texture.
- Don’t forget the kimchi juice. That liquid gold adds an extra layer of tang and helps season the oats from within. It’s a small step that makes a big difference.
- Customize your toppings. While the egg is classic, you could also add sliced avocado, a drizzle of chili crisp, or even some crispy roasted seaweed. Make it your own!
How to Make Kimchi and Sesame Oatmeal
Step 1: Start by combining your rolled oats and water (or broth) in a medium saucepan. If you’re using broth, it’ll add a lovely savory depth, but water works perfectly fine too. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. You’ll notice the oats beginning to absorb the liquid and thicken—this is exactly what you want.
Step 2: While the oats are simmering, chop your kimchi into bite-sized pieces. You don’t want huge chunks, but you also don’t want it minced too finely. A rough chop gives you nice little bursts of flavor and texture. Reserve about a tablespoon of the kimchi juice from the jar—this is packed with tangy, fermented goodness.
Step 3: Once the oats have thickened and most of the liquid is absorbed (this should take about 5–7 minutes), stir in the chopped kimchi, kimchi juice, toasted sesame oil, and soy sauce. The aroma at this point is incredible—savory, nutty, and a little spicy. Let everything cook together for another 2 minutes so the flavors meld.
Step 4: Taste and adjust the seasoning. You might want a pinch more salt or another dash of soy sauce, depending on your kimchi’s saltiness. The oatmeal should be creamy but not soupy. If it’s too thick, add a splash more water; if too thin, let it cook a bit longer.
Step 5: While the oatmeal finishes, you can prepare your toppings if you’re using them. A soft-boiled or fried egg is fantastic—the runny yolk mingling with the savory oats is pure magic. Slice your green onion and get your sesame seeds ready for sprinkling.
Step 6: Pour the finished oatmeal into a bowl. Top with your egg (if using), a generous sprinkle of green onions and sesame seeds, and maybe an extra tiny drizzle of sesame oil for aroma. Dig in while it’s hot—the contrast of temperatures and textures is part of the joy.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 2 days.
- Freezer: Not recommended—oats become mushy upon thawing.
- Reviving: Reheat with a splash of water or broth, stir to restore creaminess.
Serving Suggestions
Complementary Dishes
- Simple cucumber salad — The cool, crisp freshness of thinly sliced cucumbers with a rice vinegar dressing provides a lovely contrast to the warm, spicy oatmeal.
- Pan-seared mushrooms — Sautéed shiitake or cremini mushrooms with a touch of garlic add an earthy, meaty element that complements the kimchi’s fermenty tang beautifully.
- Quick-pickled radishes — Their sharp, bright acidity cuts through the richness of the oatmeal and sesame oil, balancing each bite perfectly.
Drinks
- Barley tea (boricha) — Its mild, toasty flavor is a classic Korean pairing that soothes the palate without competing with the dish’s bold flavors.
- Iced green tea — The slight bitterness and clean finish help reset your taste buds between bites, especially if your kimchi is on the spicier side.
- Sparkling water with lemon — The bubbles and citrus offer a refreshing, palate-cleansing effect that makes the savory notes of the oatmeal pop even more.
Something Sweet
- Honey-drizzled yogurt — A small bowl of creamy Greek yogurt with a swirl of honey provides a cool, sweet finish that contrasts wonderfully with the savory main.
- Fresh mango slices — Their juicy sweetness and vibrant color offer a tropical, refreshing end to the meal that feels light and satisfying.
- Matcha white chocolate cookie — The subtle bitterness of matcha and sweetness of white chocolate create a sophisticated, not-too-sweet treat that rounds everything out nicely.
Top Mistakes to Avoid
- Overcooking the oats. If you let them go too long, they can turn gluey and lose their pleasant texture. Aim for creamy but still with a bit of chew.
- Using sweet or mild kimchi. The recipe relies on that pungent, tangy kick. Mild kimchi will make your oatmeal taste bland and one-dimensional.
- Skipping the toasting step for sesame seeds. If you have raw sesame seeds, toast them lightly in a dry pan first. It unlocks their nutty flavor and makes a huge difference.
- Adding the kimchi too early. If you put it in at the very beginning, it can become mushy and lose its vibrant crunch. Stir it in toward the end to preserve texture.
Expert Tips
- Toast your oats for extra flavor. Before adding liquid, toast the dry oats in your saucepan for 2–3 minutes until they smell nutty. It adds a wonderful depth that pairs beautifully with the sesame oil.
- Use leftover kimchi juice in dressings. That liquid is flavor gold!
Kimchi And Sesame Oatmeal
Make this savory Kimchi and Sesame Oatmeal in just 15 minutes! Creamy oats meet spicy kimchi & toasty sesame for a flavor-packed breakfast. Get the easy recipe now!
Ingredients
For the oatmeal:
-
1 cup rolled oats (old-fashioned style, not instant)
-
2 cups water or vegetable broth
-
1/2 cup chopped kimchi (plus 1 tablespoon kimchi juice)
-
1 tablespoon toasted sesame oil
-
1 teaspoon soy sauce or tamari
-
1 pinch sea salt and black pepper (to taste)
For the toppings:
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1 green onion (thinly sliced)
-
1 teaspoon sesame seeds
-
1 soft-boiled or fried egg (optional, for topping)
Instructions
-
Start by combining your rolled oats and water (or broth) in a medium saucepan. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.01
-
While the oats are simmering, chop your kimchi into bite-sized pieces. Reserve about a tablespoon of the kimchi juice from the jar.02
-
Once the oats have thickened and most of the liquid is absorbed (this should take about 5–7 minutes), stir in the chopped kimchi, kimchi juice, toasted sesame oil, and soy sauce. Let everything cook together for another 2 minutes so the flavors meld.03
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Taste and adjust the seasoning. You might want a pinch more salt or another dash of soy sauce, depending on your kimchi’s saltiness. The oatmeal should be creamy but not soupy. If it’s too thick, add a splash more water; if too thin, let it cook a bit longer.04
-
While the oatmeal finishes, you can prepare your toppings if you’re using them. A soft-boiled or fried egg is fantastic. Slice your green onion and get your sesame seeds ready for sprinkling.05
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Pour the finished oatmeal into a bowl. Top with your egg (if using), a generous sprinkle of green onions and sesame seeds, and maybe an extra tiny drizzle of sesame oil for aroma.06
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