Kimchi, Egg and Cheese Sandwich

By Ali Slagle

Published Jan. 23, 2025

Kimchi, Egg and Cheese Sandwich
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(588)
Comments
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For heat, crunch and a jolt of brightness, add kimchi to your breakfast sandwich. Most classic egg sandwiches, like sausage or bacon, lack the necessary acidity to balance out the richness of the other ingredients, which is why we often slather on ketchup — it’s sweet, but also tart. By replacing the meat with kimchi, the flavors in the sandwich are awakened. If your fridge isn’t always stocked with kimchi, you can also use another pickled vegetable, like sauerkraut or chopped pickled peppers or dill pickles.

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Ingredients

Yield:1 sandwich
  • 1large egg
  • ½teaspoon soy sauce
  • 1tablespoon unsalted butter, plus more for toasting
  • 1brioche or potato bun, or 2 slices milk bread, brioche or white sandwich bread
  • 2tablespoons chopped kimchi
  • 1slice Cheddar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

224 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 378 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, beat together the egg and soy sauce with a fork until combined. Set by the stove.

  2. Step 2

    In a medium (10-inch) nonstick skillet, melt a little butter over medium. Add the cut sides of the bun and toast until golden, 1 to 2 minutes. Transfer to a plate, cut-sides up. (If using bread slices, toast just one side of the slices and transfer to a plate toasted-sides down.)

  3. Step 3

    To the same skillet, add 1 tablespoon butter and the kimchi over medium. Cook, stirring often, until the liquid has evaporated and the red color has darkened slightly, 1 to 2 minutes. Pour in the egg and swirl the skillet so the egg coats the bottom of the skillet. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, less than 1 minute. Remove from heat, fold the egg in half and then in half again. Transfer to the bottom bun, then add the top bun. Let sit for about 30 seconds to allow the cheese to melt before digging in.

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Ratings

5 out of 5
588 user ratings
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Comments

Steven

This is a worthy replacement for bacon/sausage/ham in a classic “egg and cheese” sandwich. I suggest: use kimchi that you have had for a while, sauté it well done- aim for a bit of char. Also, use american cheese rather than cheddar- the melty creaminess balances well with the salty-umami flavor of the kimchi.

T

I'm definitely not a health nut, but between the sodium in kimchi, cheese, and bread, adding soy sauce to the egg seemed like overkill. I omitted it and don't think I missed anything. I will be making this for my WFH lunches as often as possible. I love cheddar cheese, and I'm sure it's good here, but we keep American cheese stocked in our fridge and I do think that is superior for this recipe as someone else recommended.

Adrienne

This was easy and delicious

Barb

The soft potato roll and crunchy kimchi are a nice contrast. I've made a few times and no longer bother with the soy sauce. I don't miss it.

Chris m

Following the recipe as is, I was a little disappointed. It’s not bad, but the umami I was looking for based on the soy sauce and the kimchi just doesn’t show up. I’ll try it again, but next time will add some chili crunch and maybe some bacon.

D*

Anyone think these would hold up for meal prep? Or would these not be freezer friendly?

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