If you love a hearty breakfast, this kimchi oatmeal is a must-try! It’s warm, filling, and brimming with unique flavors that prove oatmeal can go far beyond the traditional sweet route.
This savory oatmeal recipe targets blandness and provides quick solutions for nutritious, flavorful meals that can be enjoyed at any time of day.
I remember the first time I tossed kimchi into my morning oats. I had a busy week ahead and wanted something different yet satisfying. It kept me going, and I’ve faced several oatmeal challenges since then , from making it too watery to not knowing what toppings to use. But this recipe fixes all that!
This dish comes together in just 25 minutes, and the rich, savory notes from the kimchi and egg elevate a simple bowl. Plus, you can easily adjust the toppings to your liking, ensuring every bite is just right for you.
If you’re curious about another way to enjoy oats, how about checking out my Gluten-Free Chocolate Oatmeal Cookies?
Table of contents
Why You Will Love This Recipe
- Rich and Savory Flavor , The distinctive taste of kimchi brings a spicy tang that pairs beautifully with the creamy oats, creating a satisfying dish that warms you from the inside out.
- Easy to Customize , With options for various vegetables and garnishes, this dish allows you to adapt it based on what you have on hand or your taste preferences. Swap in seasonal greens for a fresh twist!
- Quick Meal Solution , Ready in just 25 minutes, this dish is ideal for busy mornings or quick dinners. It keeps you energized and full without taking up all your time.
- Packed with Nutrients , With ingredients like fiber-rich oats, protein from the egg, and probiotics from kimchi, you’re not just enjoying a meal; you’re also nourishing your body with healthy goodness.
Savoury Kimchi Oatmeal With Egg
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: breakfast
- Method: boiling, sautéing, poaching/frying
- Cuisine: Asian
- Diet: vegetarian
Description
A savory bowl of oats combined with kimchi, avocado, and egg for a nutritious meal.
Ingredients
- 1/2 cup (40 g) rolled oats, old-fashioned
- 1 tablespoon (12 g) chia seeds
- 1 cup (240 ml) vegetable broth (+ extra 1/4 cup/60 ml if needed)
- 1 large egg, at room temperature
- 1 serving vegetable of choice (broccolini, spinach, kale, etc.)
- 2 tablespoons (30 g) kimchi, well fermented
- 1 tablespoon (15 ml) olive oil or toasted sesame oil (for sautéing vegetables)
- 1/4 to 1/2 avocado, sliced
- Black pepper, to taste
- Optional garnish: pumpkin seeds or hemp seeds
Instructions
- Step 1: Bring 1 cup (240 ml) of vegetable broth to a boil in a saucepan. Add 1/2 cup (40 g) rolled oats and 1 tablespoon (12 g) chia seeds. Reduce heat to a simmer and cook for 5-7 minutes, stirring occasionally, until the oats become creamy. If the oatmeal is too thick, gradually stir in an extra 1/4 cup (60 ml) vegetable broth to reach desired consistency.
- Step 2: While oats cook, heat 1 tablespoon (15 ml) olive oil or toasted sesame oil in a skillet over medium heat. Add 1 serving of your chosen vegetables and sauté for about 7 minutes, checking at 5 minutes to ensure vegetables become tender yet remain vibrant and slightly crisp without becoming mushy.
- Step 3: Cook 1 large egg to your preferred style. Poaching is recommended for a runny yolk that adds creaminess to the dish. For a firmer yolk, increase cooking time by 1-2 minutes. Alternatively, fry or soft boil the egg to your liking.
- Step 4: Spoon the cooked oats into a bowl. Layer with sautéed vegetables. Top with the cooked egg, sliced avocado, and 2 tablespoons (30 g) kimchi. Season with black pepper to taste. Optionally, garnish with pumpkin or hemp seeds. Mix together before eating to combine flavors and textures.
Notes
- Room Temperature: Store kimchi oatmeal in an airtight container at room temperature for up to 6 hours to maintain freshness and texture before refrigeration.
- Refrigeration: Place the oatmeal in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: Transfer cooled oatmeal into a freezer-safe container or bag. Freeze up to 1 month. Thaw overnight in the refrigerator before reheating.
- Use old-fashioned rolled oats for a hearty texture that holds up well; instant oats may become too mushy.
- For bold flavor, select well-fermented kimchi with crunchy vegetables and vibrant color. Milder kimchi varieties are available if preferred.
- Room temperature eggs blend better with the oats and add richness for a creamy texture.
- Use good quality low-sodium soy sauce or tamari (for gluten-free) as an optional drizzle to deepen umami without overwhelming other flavors.
- Drizzle toasted sesame oil to enhance flavor with a warm, nutty aroma.
- Check vegetables after 5 minutes of sautéing to avoid overcooking; they should be tender but still vibrantly colored and slightly crisp.
- For extra creaminess, mash half of the avocado into the oats instead of slicing it on top.
- To add spice, stir in 1 teaspoon of chili paste directly into the oats while cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Rolled oats: Choose old-fashioned rolled oats for a hearty texture that holds its shape during cooking. Instant oats can get too mushy, so stick with these.
- Kimchi: Go for a well-fermented kimchi for bold flavor. Check for crunchy veggies and vibrant color , these are signs of quality. If you prefer milder flavors, try a less spicy variety.
- Egg: One large egg at room temperature works best here, ensuring it mixes well with the oats and adds richness. It gives the dish a nice, creamy texture.
- Soy sauce: Use a good quality low-sodium soy sauce to control the saltiness. This adds depth but won’t overwhelm the other flavors. For a gluten-free option, substitute with tamari.
- Sesame oil: A drizzle of toasted sesame oil enhances the dish with a nutty aroma. Don’t skimp on this; it gives a warm, rich flavor that rounds everything out nicely.
- Green onions: Fresh green onions contribute a nice crunch and mild pungency. Look for bright green tops and firm white bulbs for the best flavor.
- Water or broth: Use vegetable broth for more flavor or water for a lighter approach. This choice impacts the overall taste, so choose based on your preference.
Recipe Tips
- If the oatmeal is too thick while cooking, gradually stir in an extra 1/4 cup of vegetable broth until the desired consistency is reached.
- When sautéing vegetables, check for doneness after 5 minutes to prevent overcooking; they should be tender but still vibrant.
- If the egg isn’t reaching your preferred doneness, add 1-2 additional minutes cooking time for a firmer texture.
- For extra creaminess, mash in half of the avocado instead of topping; this incorporates flavor and texture seamlessly.
- If you want a bit more heat, add 1 teaspoon of chili paste directly to the oats as they cook to mix in the flavor.
Serving Suggestions
Serve the kimchi oatmeal alongside sautéed spinach or steamed broccolini for added nutrition. A side of pickled vegetables or a simple salad complements the dish well.
Use the kimchi oatmeal as a base for a breakfast bowl featuring crispy bacon or smoked salmon. Add soft tofu or other protein choices for a fulfilling meal.
Top with a drizzle of soy sauce or sesame oil for an umami punch. For added texture, sprinkle pumpkin seeds or sesame seeds before serving.
Recipe variations
- You can use steel-cut oats instead of rolled oats for a chewier texture in your savory kimchi oatmeal. Adjust cooking time to about 20-25 minutes with broth.
- Add 1 teaspoon of sesame oil and 1 teaspoon of soy sauce to the sautéed vegetables for a richer, umami flavor that complements the kimchi well in this dish.
- Either fresh kimchi or store-bought kimchi can be used. Be sure to drain excess liquid if using overly wet store-bought kimchi to avoid watery oatmeal.
- If preparing for more people, double the 1/2 cup rolled oats and 2 tablespoons kimchi, cooking in a larger pot. Serve alongside my Breakfast Grain Bowl.
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How to Store?
To keep your savoury kimchi oatmeal with egg fresh and delicious, follow these storage tips:
Room Temperature: Store kimchi oatmeal in an airtight container at room temperature up to 6 hours to maintain freshness and texture before refrigeration.
Refrigeration: Place the oatmeal in an airtight container and refrigerate up to 3 days. Reheat gently on the stovetop or microwave.
Freezing: Transfer cooled oatmeal into a freezer-safe container or bag. Freeze up to 1 month. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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