Kimchi-fried eggs

This is perfect for a simple supper!


  • Kimchi
  • neutral oil for frying
  • a couple of spring onions
  • eggs
  • sugar to taste
  • sesame oil
  • sesame seeds (for garnishing)


  1. Cut the spring onions into thin slices, separating the white parts from the green.
  2. Fry the white parts of the spring onions in the oil in a frying pan for 2 min; it should start to smell nice.
  3. Add some kimchi – you don’t have to be exact on the amount; I would suggest about 3 tablespoons per person, but really the kimchi is the flavour ingredient that the eggs will sit in, so depends on how strong a kimchi flavour you want.
  4. Fry for about 30 seconds, stirring the whole time.
  5. Add a heaped teaspoon of sugar, stir and taste; it should have a nice sweet hint to offset the spice of the kimchi and if you can’t feel this balance, add a bit more (think of sugar as a seasoning here).
  6. Then break your eggs into the same frying pan, and let them cook through! You can add the green parts of the spring onions as well now, if you prefer them cooked.
  7. Once the eggs are cooked, turn off the heat, check the seasoning (add salt or sugar if needed), then drizzle LOTS of sesame oil and the sesame seeds as garnish, plus the green parts of the spring onion if you have not already added it.
  8. Eat!

This is a picture of an earlier attempt, served with green beans as we were too greedy to take a photo this time!

Two Kimchi-fried eggs with green beans, on a plate
Two Kimchi-fried eggs with green beans, on a plate

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