Best 2 Moms Kimchi Egg Recipes

**Moms Kimchi Egg: A Savory Korean Dish with a Kick**

Moms kimchi egg is a delightful and easy-to-make Korean dish that combines the spicy and tangy flavors of kimchi with the richness of eggs. This versatile dish can be served as an appetizer, side dish, or even a main course. With just a few simple ingredients and a few minutes of cooking time, you can enjoy this delicious and nutritious dish at home. In this article, we'll provide you with two variations of moms kimchi egg: a classic version and a kimchi egg scramble. Both recipes are packed with flavor and sure to satisfy your cravings for Korean cuisine. So gather your ingredients and let's get cooking!

Here are our top 2 tried and tested recipes!

EGG-AND-KIMCHI RICE BOWLS

Egg-and-Kimchi Rice Bowls image

It's time to put the yolk back in dinner! Research has shown that the cholesterol in eggs may have a limited effect on total body cholesterol, making whole eggs a great part of a balanced diet. Taking a cue from the Korean rice dish bibimbap, break the yolk and mix it with the other ingredients just before eating; its richness goes nicely with the spicy-vinegary kimchi sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups kimchi
1/3 cup rice wine vinegar
6 cups cooked brown rice
Kosher salt
4 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, pitted, peeled and sliced
2 scallions, sliced
2 teaspoons toasted sesame oil

Steps:

Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

Nutrition Facts : Calories 560 calorie, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 195 milligrams, Sodium 950 milligrams, Carbohydrate 75 grams, Fiber 10 grams, Protein 20 grams, Sugar 1 grams

KIMCHI SCRAMBLED EGGS ON TOAST

Kimchi Scrambled Eggs on Toast image

Perfect as a unique, spicy breakfast or a savory snack, this kimchi stew-inspired scramble combines kimchi and soft tofu with eggs. Here, Chef Michael Lewis piles it on buttery, skillet-toasted rustic bread, but you could just as easily serve it atop steamed white rice.

Provided by Michael Lewis

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter, divided, plus more as needed
2 slices rustic bread (about 1 inch thick)
3 large eggs
flaky sea salt, preferably Maldon brand
2 ounces kimchi
2 ounces silken tofu
1 scallion, trimmed and thinly sliced on a bias

Steps:

In a skillet over medium-low heat, add 1 tablespoon butter. When melted and foamy, add bread slices in an even layer. Toast until golden, about 1 minute, then flip and toast the other side, another minute. Add more butter as needed for both sides to turn golden brown and toasty. Set aside.
Crack eggs into a small saucepan. Over medium heat, use a rubber spatula to stir and scramble the eggs; add 1 tablespoon butter and a pinch of salt. Continue stirring vigorously; once the butter has melted and the eggs start to set, keep stirring while moving the pan on and off the heat at intervals. (This is the secret to creamy, tender scrambled eggs.) Remove from heat just before the eggs are fully cooked, and stir in remaining tablespoon of butter. Fold in the kimchi and tofu and stir well to combine.
Place toasted bread on a serving plate and top with kimchi scrambled eggs. Garnish with scallions and serve immediately.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the kimchi is well-fermented for a more intense flavor.
If you don't have kimchi, you can use sauerkraut or another fermented vegetable.
Add other vegetables to the egg mixture, such as chopped green onions, bell peppers, or mushrooms.
Serve the kimchi egg with rice, noodles, or bread.

Conclusion:

Kimchi egg is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover kimchi and is also a good source of protein and nutrients. So next time you're looking for a quick and easy meal, give kimchi egg a try.