Kimchi is becoming more and more prevalent in the United States and has been gaining popularity with dishes like kimchi fried rice. After hearing so much about it, I finally decided to buy some when I saw it in the market a few months ago. I first tried using it in a kimchi fried which, which was delicious! The flavor profile of the kimchi wowed me!
Kimchi is a side dish of fermented vegetables and is a staple of Korean cuisine. The key ingredient in kimchi is napa cabbage. It is then combined and fermented along with ginger, garlic and various spices.
This Kimchi breakfast burrito is a very easy recipe, requiring only a few ingredients. For the recipe, I seasoned the eggs with furikake, a Japanese rice seasoning that consists of seaweed, sesame seeds and spices.
To give the burrito some body and balance out the flavor, I also added in grilled sweet potatoes. Finally, I threw in a few avocado slices and topped the burrito off with some store bought kimchi. This burrito recipe is guaranteed to be a new breakfast favorite.
Kimchi Breakfast Burrito
Breakfast burrito stuffed with furikake scrambled eggs, sweet potatoes and kimchi
- 3 large eggs (or egg whites)
- 1 sweet potato (medium)
- ¼ cup prepared kimchi
- 2 burrito flour tortilla
- ½ tbsp furikake
- ½ avocado
Peel the potato and slice lengthwise into ⅛ inch slices. Spray a grill pan or skillet and heat to medium. Grill the sweet potato slices for 5 minutes, flipping halfway.
While the sweet potato cooks, make the scrambled eggs. Crack the eggs into a mixing bowl, add in the furikake seasoning and beat the eggs with a whisk or fork.
Heat a medium skillet over low-medium heat and add in the egg mixture. Gently stir the eggs as they begin to thicken. Be sure not to overcook the eggs.
Build the burrito by splitting the eggs between the two flour tortillas and then adding in the sweet potato, kimchi (roughly chopped), and avocado (pitted and sliced).
Wrap the burrito and enjoy or quickly crisp the exterior by heating a skillet with cooking spray and cook on all sides until the burrito gets golden brown.
- Slicing the sweet potato really thin helps reduce the cook time.
- Cut one of the sides of the sweet potato to help balance it on a surface when cutting the slices.
