SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/kimchi-scrambled-eggs-with-gochujang-butter
Printed August 31, 2026
Printed August 31, 2026
Global Breakfasts
Kimchi Scrambled Eggs with Gochujang Butter
Korean fermented funk meets classic scrambled eggs, then gets slathered with spicy-sweet compound butter for a breakfast that packs serious flavor.
Ingredients
- 8 eggs
- 1/2 cup kimchi, chopped
- 2 tablespoons kimchi juice
- 2 tablespoons butter
- 2 scallions, sliced
- 4 tablespoons softened butter
- 2 tablespoons gochujang
- 1 tablespoon honey
- Sesame seeds for garnish
- Toasted bread or steamed rice for serving
- Nori strips for garnish
Preparation
Scrambled eggs are a global breakfast staple, but kimchi transforms them into something funky, tangy, and deeply savory. The gochujang butter adds another layer of complexity that makes plain butter seem one-dimensional.
Prepare the Gochujang Butter
- In a small bowl, mix softened butter with gochujang and honey until smooth and well combined.
- Place on a piece of plastic wrap, roll into a log, and refrigerate until firm.
Make the Kimchi Scramble
- Crack eggs into a bowl and whisk with kimchi juice until well beaten.
- Heat a non-stick pan over medium-low heat and add the butter.
- Pour in the eggs and let them sit for 30 seconds.
- Add the chopped kimchi.
- Using a spatula, gently fold the eggs, creating soft curds. Don't over-stir.
- Remove from heat when still slightly wet—they'll continue cooking.
Serving
Pile the kimchi scrambled eggs onto toast or alongside steamed rice. Top with a generous slice of gochujang butter while everything is hot, letting it melt into the eggs. Garnish with scallions, sesame seeds, and torn nori strips. The fermented tang of kimchi, rich eggs, and spicy-sweet butter create a flavor bomb that'll wake you right up.
