Kimchi, Egg and Cheese Sandwich

Published: Jan. 23, 2025

Recipe Overview

A bold twist on the classic egg-and-cheese sandwich, this recipe replaces traditional meat with tangy, umami-rich kimchi for a savory, satisfying meal. Perfect for breakfast, lunch, or a quick weeknight dinner.

• Total Time: 15 minutes

• Prep Time: 5 minutes

• Cook Time: 10 minutes

Ingredients (Serves 1)

• 1 large egg

• ½ teaspoon soy sauce (optional, per taste)

• 2 tablespoons unsalted butter (1 tablespoon for toasting, 1 tablespoon for cooking)

• 1 brioche/potato bun (or 2 slices milk bread, brioche, or white sandwich bread)

• 2 tablespoons chopped kimchi (use well-aged kimchi for deeper flavor, as noted in reviews)

• 1 slice Cheddar cheese (or American cheese, for creamier melt; see tips)

Preparation

Step 1: Prepare the Egg Mixture

In a small bowl, lightly beat the egg with the soy sauce using a fork until just combined (avoid overmixing to keep the egg tender). Set aside near the stove for quick access.

Step 2: Toast the Bread

• For a bun: Slice the bun horizontally into top and bottom halves. In a medium (10-inch) nonstick skillet, melt ½ tablespoon butter over medium heat. Place the cut sides of the bun into the skillet and toast until golden brown (1–2 minutes). Transfer to a plate, cut-side up.

• For bread slices: Toast one side of the bread slices in the same skillet until golden, then flip and transfer to a plate (toasted-side down).

Step 3: Sauté Kimchi & Cook the Egg

• In the same skillet, add the remaining 1½ tablespoons butter and chopped kimchi. Cook over medium heat, stirring frequently, for 1–2 minutes until the kimchi’s liquid evaporates and its red color deepens. For extra flavor, aim for slight charring (as recommended by reviewers).

• Pour the egg mixture into the skillet, tilting gently to spread evenly across the bottom. Let it set undisturbed for 30 seconds. Tear the Cheddar cheese into small pieces and sprinkle over the egg.

• Allow the cheese to melt and the egg to set (the surface will appear matte, not wet) for 30–45 seconds. Use a spatula to fold the egg in half, then fold again to form a compact rectangle.

Step 4: Assemble & Serve

Transfer the folded egg-cheese mixture to the bottom half of the toasted bun. Place the top bun on top, pressing gently to help the cheese melt slightly (30 seconds). Enjoy immediately.

Chef’s Notes & Customer Tips

(Based on reader feedback)

• Kimchi Quality: Use aged kimchi (2–4 weeks) for richer umami; discard if overly tangy or soft.

• Cheese Swap: American cheese melts creamier and balances kimchi’s saltiness better than Cheddar (recommended by multiple reviewers).

• Soy Sauce Optional: Many omit soy sauce, noting kimchi and cheese provide enough umami. Skip if sodium is a concern.

• Meal Prep: For WFH lunches, prepare the egg-cheese filling ahead, wrap tightly, and reheat in a toaster or pan (best eaten fresh, within 2 days).

Final Verdict: A vibrant, satisfying twist on classic egg sandwiches, with crispy kimchi, creamy cheese, and tender egg. Adjust to taste and enjoy!