kimchi frittata

I am having a love affair with all foods fermented.

Yogurt? Yes.

Pickles? Please.

Kombucha? Kan I have some more?

Maybe I’m just a groupie, but I can’t get enough of this probiotic phenomenon. Chief among my obsessions is kimchi, a spicy pickled Korean dish, typically built upon a base of plain, sturdy vegetables such as cabbage, daikon, and radish.

I didn’t really become a fan of kimchi until I started dating a person of Korean heritage. It wasn’t long before my tame tastebuds came around to its intense, complex flavors: satisfyingly spicy with a saliva-inducing hit of tartness and a faintly sweet finish. Now, I find myself eating it straight out of a plastic gallon-sized jar at 11 pm at night. In order to stop myself from pouring kimchi straight down the hatch, I threw some into a frittata for several days’ worth of breakfast. Even better, cooking it on the stovetop covered resulted in a fabulously soft and puffy texture, similar to another favorite Korean dish: gaeran jim, or steamed egg. Eggcellent.

Kimchi frittata

Recipe broadly adapted from Mother-in-Law’s Kimchi

The base recipe used mushrooms in place of squash. Personally, here, more is better — next time I’d throw in even more vegetables to play with the taste of kimchi. I also made this into a huge batch, but feel free to scale down as necessary.


  • 16 eggs
  • 3 teaspoons of sea salt
  • 2 teaspoons of cracked black pepper, coarsely ground
  • 3 tablespoons of chopped scallions
  • 2 tablespoons of olive oil
  • 1 medium squash, diced into half-moons
  • 1.5 cups of Napa cabbage kimchi, coarsely chopped


  1. In a medium bowl, whisk together the eggs. Season with salt, pepper, and most of the scallions (you may want to save a few for as a fresh garnish when done).
  2. In a large saute pan (one with a lid!), heat the olive oil on medium heat. Add squash and sautee until barely soft, about 5 minutes. Add the kimchi and cook for another 5-10 minutes, until it wilts a bit and takes on a light golden color. The goal here is to deepen the flavors and mellow out some of its tartness, but be careful not to overcook it.
  3. Spread the veggies and kimchi uniformly across the bottom of the saute pan. Carefully pour in the egg mixture, cover the pan with the lid, and turn the heat down to medium low. Cook until the egg is cooked through, about 10 minutes. Try to avoid lifting the lid of the pan, as you don’t want steam to escape (our saute pan had a glass lid, so we would spin it around to remove the condensation). The egg may also puff up, but don’t be alarmed; it may just be hot air building between the pan and the frittata.

Chopped kimchi.

The egg mixture.

Cooking the squash.

The squash and kimchi after cooking.

Pouring in the egg mixture.

The frittata, right before being covered and cooked.

One thought on “kimchi frittata

  1. Pingback: greatest hits of 2014 | yours, julie

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