Transform your breakfast routine with this savory Kimchi Egg Oatmeal. It combines creamy oats, tangy kimchi, and a runny egg for an umami-packed meal. Ready in 15 minutes, it’s a comforting and satisfying way to start your day.
Love Kimchi Egg Oatmeal? So do we! If you're into Savory Oatmeal or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Kimchi Egg Oatmeal
- Flavor explosion: Tangy kimchi, rich egg yolk, and savory sauces mingle in one cozy bowl.
- Quick & flexible: Ready in under 15 minutes and easy to customize with your favorite add-ins.
- Keeps you full: Fiber, protein, and healthy fats provide steady energy all morning.
- Indulgent yet wholesome: Tastes decadent but is made with simple, nourishing ingredients.
Ingredients & Tools
- ½ cup rolled oats (old-fashioned)
- 1 cup water or vegetable broth
- ⅓ cup chopped kimchi, plus 1 tbsp kimchi juice
- 1 large egg
- 1 tsp soy sauce or tamari
- ½ tsp toasted sesame oil
- 1 green onion, thinly sliced
- 1 tsp sesame seeds
- Pinch of gochugaru (Korean red pepper flakes, optional)
- Freshly ground black pepper to taste
Tools: Small saucepan, small nonstick skillet, bowl for serving
Notes: Using kimchi juice infuses the oats with tangy flavor. Don’t skip the toasted sesame oil—it ties everything together.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 13 g |
| Fat: | 11 g |
| Carbs: | 34 g |
| Fiber: | 6 g |
Serves: 1 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- What kind of oats work best? Old-fashioned rolled oats are my top pick—they cook quickly but still have a lovely texture. Avoid instant oats if you can; they tend to get too mushy here.
- Is your kimchi fresh or mature? This actually matters! Younger kimchi (pinkish, crisper) is milder, while older, more fermented kimchi (sour, softer) gives a much deeper tang. Both work, so use what you like—just taste and adjust.
- Don’t forget the kimchi juice. That liquid gold in the jar is packed with flavor and probiotics. A tablespoon stirred into the oats makes all the difference, trust me.
- Get your mise en place ready. This cooks fast, so have your egg cracked, green onion sliced, and sauces measured before you turn on the stove. It makes the process smooth and stress-free.
How to Make Kimchi Egg Oatmeal
Step 1: Start by combining the rolled oats and water (or broth) in a small saucepan. Bring it to a gentle boil over medium heat, then reduce the heat to a simmer. You’ll notice the oats beginning to absorb the liquid and thicken—this should take about 5–6 minutes. Stir occasionally to prevent sticking, especially toward the end. The goal is a creamy, porridge-like consistency, not too dry and not too soupy.
Step 2: While the oats are cooking, heat a small nonstick skillet over medium heat. No oil needed if it’s nonstick! Crack your egg into the skillet and cook until the white is set but the yolk is still gloriously runny—about 2–3 minutes. You can cover the skillet for a minute to help the top set without flipping. A runny yolk is key here—it’s going to become a rich, saucy component for your oats.
Step 3: Once your oats are creamy and cooked, turn off the heat. Stir in the chopped kimchi, that precious tablespoon of kimchi juice, and the soy sauce. The porridge will turn a lovely pale pink and smell amazing—tangy, savory, and deeply inviting. Give it a taste and adjust seasoning if needed.
Step 4: Pour the kimchi oats into your serving bowl. Carefully slide the fried egg on top, right in the center. Now, drizzle the toasted sesame oil all over—the aroma will bloom instantly. Sprinkle with sliced green onion, sesame seeds, a pinch of gochugaru if you like heat, and a grind of black pepper.
Step 5: Serve immediately! The magic happens when you break into that egg yolk and let it run into the savory oats, creating a luxuriously creamy sauce. Mix everything together gently with your spoon, and enjoy each warm, comforting, flavor-packed bite.
Storage & Freshness Guide
- Fridge: Store leftover oatmeal (without egg) in an airtight container for up to 2 days.
- Freezer: Not recommended—oats become mushy and kimchi softens too much upon thawing.
- Reviving: Reheat gently on the stove with a splash of water or broth. Top with a fresh fried egg and green onions.
Serving Suggestions
Complementary Dishes
- Simple cucumber salad — The cool, crisp freshness of thinly sliced cucumbers with a splash of rice vinegar provides a lovely contrast to the warm, spicy oats.
- Pan-seared mushrooms — Sautéed shiitake or cremini mushrooms with a touch of garlic add an earthy, meaty component that complements the kimchi’s fermenty notes beautifully.
- Quick-pickled radishes — Their sharp, bright crunch cuts through the richness of the egg and oats, balancing each spoonful perfectly.
Drinks
- Barley tea (boricha) — Its mild, toasty flavor is a classic Korean pairing that cleanses the palate without competing with the dish’s robust flavors.
- Iced green tea with mint — The refreshing, slightly bitter notes of green tea offer a cooling counterpoint to the spice and richness.
- Sparkling water with lemon — Sometimes simple is best—the bubbles and citrus help reset your taste buds between bites.
Something Sweet
- Honey-drizzled yogurt — A few spoonfuls of creamy Greek yogurt with a swirl of honey provides a smooth, sweet finish that contrasts wonderfully with the savory breakfast.
- Fresh mango slices — Their juicy, tropical sweetness feels like a mini-vacation after the bold, umami-forward oatmeal.
- Matcha white chocolate cookie — The gentle bitterness of matcha and the sweetness of white chocolate create a sophisticated, not-too-sweet ending that doesn’t overwhelm.
Top Mistakes to Avoid
- Overcooking the oats. If you simmer them too long, they can become gluey and lose their pleasant texture. Take them off the heat when they’re creamy but still have a bit of bite.
- Using a watery kimchi. If your kimchi is swimming in liquid, give it a gentle squeeze before chopping. Too much extra liquid can make the oats runny instead of luxuriously thick.
- Cooking the egg until the yolk is hard. I’ve messed this up before too… a hard yolk won’t create that saucy, rich coating for the oats. Aim for jammy or runny—it makes all the difference.
- Skipping the toasted sesame oil. Regular sesame oil doesn’t have the same deep, nutty fragrance. That final drizzle is non-negotiable for authentic flavor.
Expert Tips
- Tip: For extra depth, sauté the chopped kimchi in the empty oatmeal pot for a minute before adding the oats and liquid. This caramelizes the sugars and intensifies its flavor.
- Tip: If you want to meal prep, cook a batch of plain oats and store them separately from the kimchi and toppings. Reheat the oats with a splash of water, then stir in fresh kimchi and top with a freshly fried egg.
- Tip: For a creamier texture, swap half the water for unsweetened almond or oat milk. It adds a subtle richness that pairs wonderfully with the spicy kimchi.
- Tip: If your kimchi isn’t very spicy, add a tiny dab of gochujang (Korean chili paste) along with the kimchi juice. It’ll bump up the heat and add another layer of fermented complexity.
FAQs
Can I make this vegan?
Absolutely! Skip the egg or use a firm tofu scramble instead. For the egg-yolk effect, a spoonful of tahini mixed with a little water and lemon juice drizzled over the top gives a rich, creamy finish. Just make sure your kimchi is vegan-friendly—some traditional brands contain fish sauce or shrimp paste.
What if I only have instant oats?
You can use them, but reduce the liquid slightly and cook for a much shorter time—usually about 1–2 minutes. The texture will be softer, but still delicious. I’d recommend stirring in the kimchi right at the end off the heat to keep some texture.
How do I store and reheat leftovers?
Store any leftover oatmeal (without the egg) in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or broth to loosen it up. The kimchi will soften further, so I highly recommend topping with a fresh fried egg and green onions after reheating.
Can I add protein like chicken or tofu?
Of course! Diced, cooked chicken, crumbled ground pork, or pan-fried tofu cubes are all fantastic additions. Just cook your protein separately and stir it in at the end with the kimchi. It turns this from a light breakfast into a hearty, complete meal.
My oatmeal turned out too spicy. How can I fix it?
No worries—stir in a tablespoon of plain yogurt, a splash of milk, or even a little dollop of cream cheese to tame the heat. For a dairy-free option, a spoonful of avocado or a squeeze of lime juice can help balance the spiciness beautifully.
Kimchi Egg Oatmeal
Make savory Kimchi Egg Oatmeal in 15 minutes! Creamy oats, tangy kimchi, and a runny egg create an umami-packed breakfast. Try this easy recipe today!
Ingredients
For the Ingredients
-
½ cup rolled oats (old-fashioned)
-
1 cup water or vegetable broth
-
⅓ cup chopped kimchi (plus 1 tbsp kimchi juice)
-
1 large egg
-
1 tsp soy sauce or tamari
-
½ tsp toasted sesame oil
-
1 green onion (thinly sliced)
-
1 tsp sesame seeds
-
Pinch of gochugaru (Korean red pepper flakes, optional)
-
Freshly ground black pepper (to taste)
Instructions
-
Start by combining the rolled oats and water (or broth) in a small saucepan. Bring it to a gentle boil over medium heat, then reduce the heat to a simmer. You’ll notice the oats beginning to absorb the liquid and thicken—this should take about 5–6 minutes. Stir occasionally to prevent sticking, especially toward the end. The goal is a creamy, porridge-like consistency, not too dry and not too soupy.01
-
While the oats are cooking, heat a small nonstick skillet over medium heat. No oil needed if it’s nonstick! Crack your egg into the skillet and cook until the white is set but the yolk is still gloriously runny—about 2–3 minutes. You can cover the skillet for a minute to help the top set without flipping. A runny yolk is key here—it’s going to become a rich, saucy component for your oats.02
-
Once your oats are creamy and cooked, turn off the heat. Stir in the chopped kimchi, that precious tablespoon of kimchi juice, and the soy sauce. The porridge will turn a lovely pale pink and smell amazing—tangy, savory, and deeply inviting. Give it a taste and adjust seasoning if needed.03
-
Pour the kimchi oats into your serving bowl. Carefully slide the fried egg on top, right in the center. Now, drizzle the toasted sesame oil all over—the aroma will bloom instantly. Sprinkle with sliced green onion, sesame seeds, a pinch of gochugaru if you like heat, and a grind of black pepper.04
-
Serve immediately! The magic happens when you break into that egg yolk and let it run into the savory oats, creating a luxuriously creamy sauce. Mix everything together gently with your spoon, and enjoy each warm, comforting, flavor-packed bite.05
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