Korean Egg and Kimchi Sandwiches Recipe
These breakfast sandwiches combine familiar egg salad with crunchy, lightly spicy kimchi. In Korea, this kind of pairing is popular for home breakfasts and simple work lunches, because it makes good use of leftovers from the fridge. The flavor is similar to classic European egg spread, but with a distinct tangy, spicy kick that really wakes you up in the morning.
A classic egg salad gets a Korean twist with crunchy, tangy kimchi, turning a simple sandwich into a bold, satisfying breakfast or lunch that also helps use up leftovers from the fridge.
Chef's tips
Chop the kimchi very finely so it blends smoothly into the egg mixture and doesn’t fall out of the sandwich. If your kimchi is very sour, balance it with a bit more mayonnaise. Use day-old bread if you can—once toasted, it holds its shape better and stays crisp longer.
How to serve
Serve the sandwiches warm, straight from the pan or sandwich press, with a simple side salad of lettuce and cucumber. They pair nicely with green tea, barley tea, or a mild filter coffee. For a more filling meal, add a small bowl of fruit or yogurt on the side.
Ingredients
- eggs - 4 piece
- toast bread - 6 slice
- kimchi - 80 g
- mayonnaise - 2 tablespoon
- mustard - 1 teaspoon
- chives finely chopped - 2 tablespoon
- salt - 0.25 teaspoon
- black pepper - 0.25 teaspoon
- butter - 10 g
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil, then cook over low heat for 8–9 minutes, until hard-boiled. Then cover with cold water and set aside for 5 minutes to make them easier to peel.
- Peel the eggs, transfer to a bowl, and mash with a fork into small pieces until you get a slightly chunky mixture.
- Lightly squeeze excess juice from the kimchi and chop it into very small pieces so it mixes easily with the spread.
- Add the mayonnaise, mustard, chopped chives, salt, and pepper to the eggs. Mix thoroughly until everything is combined and the mixture is creamy.
- Add the chopped kimchi to the egg spread and gently mix. Taste and adjust the seasoning with a little more salt or pepper if needed.
- Lightly spread a thin layer of butter on one side of each slice of bread.
- Heat a dry pan over medium heat and place the slices butter-side down. Toast for 2–3 minutes, until the bottom is lightly browned and crisp.
- Remove the bread from the pan, spread a thick layer of the egg-and-kimchi mixture on the untoasted side, cover with the second slice, press gently, and cut in half diagonally.
Storage
No storage information available for this dish.
This recipe is inspired by simple Korean home breakfasts, where yesterday’s kimchi and a few eggs quickly become a comforting, flavorful meal. It’s a great way to introduce kimchi to people who are used to classic egg salad—familiar, but with an exciting twist.
