The spicy and sour ingredient for a sandwich that will give your breakfast a special touch
When you think of breakfast, you probably don't picture something spicy or sour; but perhaps you should reconsider. Kimchi, a popular Korean savory condiment often served as a side dish or as an ingredient in ramen, might be just what you need to shake things up at breakfast.
If you didn't know, kimchi is made primarily of fermented vegetables, usually napa cabbage, and is seasoned with a mixture of garlic, ginger, gochugaru (a Korean chili powder), and often fish sauce or salted shrimp. The combination of these ingredients creates an umami flavor—spicy, tangy, and savory—while the fermentation adds a touch of acidity and the chili powder provides the heat.
Just so you know, kimchi doesn't have a subtle flavor, so be prepared for a spicy kick in your first meal of the day. You'll not only notice an intense taste, but also a crunchy texture that will add a special touch to your breakfast.
The best foods to accompany kimchi at breakfast
The easiest way to start experimenting with kimchi is by adding it to your breakfast as a condiment, like ketchup with eggs or sauce with an omelet (despite the scarcity and rising price of eggs). Add a spoonful to your scrambled eggs or simply use it as a dipping sauce. The spiciness balances the flavors, and the acidity enhances the overall taste. You can also add it to your homemade fries or breakfast potatoes. The earthy undertones of the potatoes enhance the combination of kimchi's flavors without overpowering the breakfast.
If you want to add a special touch, prepare a breakfast burrito with eggs, vegetables, cheese, sausage, or other meats, and add a delicious portion of kimchi. Add the kimchi just before eating the burrito, not during breakfast preparation, to prevent it from getting soggy. A hearty breakfast bowl with brown rice, bacon, avocado, a poached egg, and kimchi would also be an energizing way to start the day. The smoky flavor of the bacon pairs perfectly with the spicy and tangy notes of the kimchi. It would be especially delicious in the classic New York-style bacon, egg, and cheese breakfast sandwich. For a vegetarian option, kimchi also goes very well with a classic tofu scramble and a mix of breakfast vegetables.
Once you've mastered the basics, there are many different types of kimchi to try. The most common is baechu kimchi, made with napa cabbage, a great choice for any occasion. Oi sobagi kimchi, made with cucumber, offers a refreshing flavor, while kkakdugi, made with radish, has a richer, earthier taste with a touch of sweetness. There's also baek kimchi, or white kimchi, which is made without chili powder and is a bit milder.
