Korean Fried Egg and Kimchi Sandwiches Recipe
These are hearty, slightly spicy sandwiches that in Korea could easily pass as a quick lunch from an office cafeteria. Crunchy bread, egg, sautéed kimchi and a bit of cheese create a combination that’s a bit like French toast meets a burger. They’re perfect when you have a bit of kimchi left in the jar and want to turn it into something more substantial than just a side.
South Korea
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🌙
Supper
🍿
Snack
🌶️
Medium spicy
Salty
Umami
Spicy
Filling
Crunchy
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
Ingredients
- toast bread - 4 slice
- egg - 3 piece
- kimchi lightly squeezed to remove excess brine, chopped - 80 g
- yellow cheese - 2 slice
- butter for frying - 15 g
- vegetable oil for frying the eggs - 10 ml
- soy sauce - 5 ml
- sugar a pinch, to balance the sourness of the kimchi - 2 g
- mayonnaise - 20 g
- chives finely chopped, optional - 5 g
- black pepper to taste - 1 g
Main Ingredient:
egg
Preparation
- Lightly squeeze the kimchi to remove excess brine and chop it into smaller pieces so it’s easier to layer in the sandwich.
- Heat 5 ml of oil in a small pan over medium heat, add the kimchi and fry for 3–4 minutes, until some of the liquid evaporates and the kimchi softens slightly. At the end add the soy sauce and sugar, stir and remove from the heat.
- In a bowl, beat 2 eggs with a little pepper. In the same pan, heat the remaining oil, pour in the eggs and cook for 2–3 minutes, gently stirring, until you get soft scrambled eggs that are still slightly moist.
- Spread a thin layer of mayonnaise on one side of each bread slice. Place a slice of cheese on two of the slices, top with the hot scrambled eggs, then the sautéed kimchi. Sprinkle with chives.
- Cover with the remaining bread slices, mayonnaise side facing in, and press gently with your hand.
- In a clean pan, melt the butter over medium heat. Place the sandwiches in the pan and fry for 2–3 minutes on each side, pressing down with a spatula, until the bread is golden and crisp and the cheese inside has melted.
- Remove from the pan, let sit for 1–2 minutes so the filling cools slightly, then cut the sandwiches in half with a sharp knife.
Storage
In fridge:
1 days
Freezing:
No
Najlepsze na świeżo, po kilku godzinach pieczywo mięknie. Jeśli zostaną, przechowuj w lodówce w szczelnym pojemniku i podgrzej na suchej patelni na małym ogniu, aż środek będzie ciepły.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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