Korean Kimche Eggs

Prep Time
Cook Time
Ready In

"Simple breakfast"

Original recipe yields 2 servings


  • Serving Size: 1 (514.8 g)
  • Calories 817.9
  • Total Fat - 59.8 g
  • Saturated Fat - 17.1 g
  • Cholesterol - 1807.9 mg
  • Sodium - 712.4 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 1.9 g
  • Protein - 61.5 g
  • Calcium - 287.3 mg
  • Iron - 9 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.2 mg

Step 1

Heat wok and oil

Step 2

Add kimchi. Cook until soft about 3 minutes

Step 3

Add spinach, stir

Step 4

Add eggs. Cook until done about a minute.

Step 5

Plate. Sprinkle on sauce and cilantro

Tips & Variations

No special items needed.



Great eggs for a change of pace! My son and daughter really enjoyed this for breakfast this morning. Thank you!

review by:
(19 Jul 2019)


There's lots of flavour in this quick egg dish. I quite enjoyed it. Made for Culinary Quest 2019

(19 Jul 2019)

K9 Owned

Super tasty egg dish! I wouldn't have thought of the combination but it was really good. Thanks for posting it! Made for World Tour 2019

review by:
(9 Jul 2019)


This was quite a good breakfast, and an nice change of pace over regular scrambled eggs with a bit of cheese. I used Spicy Kimchi, so I went rather light on the hot sauce. But it wasn't all that spicy, so next time I'll be more generous with the hot sauce. I wasn't sure what to serve with the eggs, so I just added a couple pieces of toast and called it good. Thanks for sharing your recipe, dienia b. Made for Susie's World Tour (Korea - Kimchi Challenge).

review by:
(7 Jul 2019)