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Mom's Kimchi Egg

Rated as 5 out of 5 Stars

"My mom makes this dish all the time, and it tastes better and better each time! Even better, just two basic ingredients is all it takes! Garnish with rice!"
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10 m servings 208
Original recipe yields 2 servings (2 eggs)


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  1. Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.

Nutrition Facts

Per Serving: 208 calories; 18.8 3.5 7.5 186 568 Full nutrition

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As soon as I saw this recipe I could not wait until my husband left for work (he hates the smell of kimchi) before I could make this. It is amazing and absolutely the easiest thing to make.

I like eggs and I love kimchi . . . How have I never done this before!? The only substitution I made was to switch out the vegetable oil (high in omega-6 fatty acids and some trans fat) for avoc...

turns out very well if you let the kimchi and egg sit on the flame for a while; the kimchi caramelizes and eggs turn nice and fluffy

I added some spinach into the pan with the kimchi as well. Really surprised how good this was.

Outstanding. Simple and delicious. If you like Kimchi, you can't go wrong here.

I used a sliver of butter instead of vegetable oil & hot kimchi. If you can ear spicy food in the AM great way to get your fermented veggies in.