Description

A flavorful and hearty Korean Breakfast Burrito combining sautéed kale and onions, spicy kimchi, fluffy scrambled eggs, and gochujang-seasoned rice wrapped in a warm tortilla. This fusion dish offers a unique twist on a classic breakfast favorite with bold Korean flavors for a satisfying morning meal.

Ingredients

Scale

Vegetables

1 Yellow Onion, finely diced
50 grams Kale, destemmed and cut into 1-inch strips
1/4 cup Kimchi

Protein

4 Eggs

Carbohydrates

1/6 cup White Rice, cooked
2 Tortillas

Condiments & Seasonings

3 tablespoons Oil
1 tablespoon Gochujang (Korean chili paste)
Salt, to taste
Ground Black Pepper, to taste

Instructions

Prepare the Vegetables: Finely dice the yellow onion and destem the kale, cutting it into 1-inch strips to ensure even cooking and easier incorporation into the burrito filling.
Scramble the Eggs: Crack the eggs into a medium bowl and whisk them thoroughly until well combined and slightly frothy for a light texture.
Sauté Onion and Kale: Heat 3 tablespoons of oil in a large frypan over medium heat until shimmering. Add the onions and cook for about 10 minutes, stirring occasionally, until they are browned and caramelized. Then add the kale strips and stir until the kale starts to wilt quickly, which should take just a couple of minutes.
Cook the Egg and Kimchi Mixture: Reduce the heat of the frypan to low. Pour in the whisked eggs while continuously stirring or folding them gently to prevent sticking and to create soft curds. Add the kimchi and continue stirring for about 2 minutes to heat through and blend flavors. Season with salt and ground black pepper according to your taste.
Mix Rice and Gochujang: In a separate bowl, combine the cooked white rice with 1 tablespoon of gochujang using a fork, ensuring the spicy paste is evenly incorporated for a flavorful base.
Assemble the Burrito: Lay out the tortillas and evenly distribute the gochujang rice and the egg-kimchi mixture onto each. Roll the tortillas tightly into burritos and serve warm for a delicious Korean-inspired breakfast twist.

Notes

Use day-old cooked rice for better texture in the burrito.
The amount of gochujang can be adjusted to control the spice level.
Consider warming the tortillas before assembling to make rolling easier.
Leftover burritos can be wrapped in foil and reheated in the oven or skillet.
To make it vegetarian, ensure kimchi is free from fish sauce or use a vegetarian alternative.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: Korean Fusion

Keywords: Korean breakfast, breakfast burrito, kimchi burrito, gochujang, scrambled eggs, kale, fusion recipe