Korean breakfast Kimchi egg skillet with oyster mushrooms, ginger and chili garlic sauce will really bring your breakfast to life. Gluten-Free and Dairy-Free.
I love breakfast. Most important meal of the day they say right? Well I know I need to start my days with a proper meal.
Now I’ve got a favorite routine down too. First in the morning I have a glass of water (usually with lemon). I did read somewhere that lemon water before anything else is supposed to be particularly good for you – cleanses your body or something. I believe.
Once those are cooking, I make my coffee (now with the help of my handy dandy Nespresso machine (or just the looked down upon Taster’s Choice instant coffee) and then I am ready to sit down and properly enjoy my meal.
Now this is the part I really look forward to. Every morning I get my daily 7am Skimm email – basically news highlights written in a entertaining slang infused way. If you haven’t already signed up I seriously recommend it. I get this email every weekday and while I check my emails on my phone before getting out of bed, I always save my Skimm news update for coffee and breakfast.
It’s become my new favorite thing to do in the mornings. My way to start the day.
With this egg skillet in particular things took a bit of an Asian route. When D and I rented an apartment in Vancouver, Canada for a few days I went a bit crazy at the grocery store and way way way over bought groceries – including a 16 ounce jar of kimchi.
Why on earth I ever thought D and I could go through one pound of kimchi in four days is beyond me. Just keep me out of the grocery store, seriously. So since I need to incorporate kimchi into every meal, I found an awesome way to bring it into my morning egg ritual – by making a Korean breakfast kimchi egg skillet! Now I understand that this is not a traditional Korean breakfast, but hey, it works for me!
Pan fry some mushrooms with ginger, add in some kimchi, crack those eggs and ta-da — Korean kimchi egg breakfast is ready.
Since I also felt the need to buy a full jar of sambal olek – chili garlic sauce, I naturally felt the need to make a spicy Asian breakfast aioli to go with the eggs. Gluten free tamari, lemon juice, mayo and sambal olek made for a perfect sauce to drizzle over the Kimchi egg dish.
I seriously loved this breakfast. The meaty mushrooms, the spicy and pickled kimchi paired perfectly with the creamy runny eggs and the spicy mayo based sauce brought everything together.
This Korean breakfast kimchi egg skillet is perfect with a cup of coffee and my morning Skimm!
Korean breakfast. Make this Kimchi egg skillet with oyster mushrooms, ginger and chili garlic sauce to really bring your breakfast to life. Gluten-Free and Dairy-Free.
- 1/2 cup sliced oyster mushrooms about 1/2 ounces
- 1 teaspoon olive oil
- 1 teaspoon minced ginger
- 1/2 cup kimchi sliced
- 1/2 teaspoon gluten free tamari
- 1/2 teaspoon sambal olek chili garlic sauce
- 2 teaspoons mayonnaise
- 1 teaspoon lemon juice
- 1 green onion thinly sliced
Heat oil in pan over medium heat. Add minced ginger and sliced mushrooms.
Cook for a few minutes until mushrooms browned.
Add kimchi and cook for a couple minute. Mix.
Create four nests in the mix, and crack four eggs, one into each nest. Cook on medium heat until eggs are set.
In a small bowl combine tamari, sambal olek, mayo, and lemon juice. Mix until smooth.
Serve eggs drizzled with sauce and sprinkled with green onions.