My mom makes this kimchi and eggs dish all the time, and it tastes better and better each time! And the best part — just two basic ingredients is all it takes. Garnish with rice.
For optimal flavor, use well-fermented, aged kimchi; its deeper tang and spice will elevate the dish. Ensure the kimchi is cooked until tender and slightly caramelized before adding the eggs, which brings out its complex flavors. When adding the beaten eggs, cook them to a soft scramble consistency for a luscious texture that complements the kimchi, rather than overcooking them into dry curds. A drizzle of toasted sesame oil at the very end will add an aromatic depth. Garnish with chopped scallions or toasted sesame seeds for enhanced presentation and a fresh finish. Serve immediately with warm rice to balance the flavors.