Korean Breakfast Burrito

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Medium Yellow Onion

50 g

Kale

45 mL

Oil

4

Eggs

40 g

Kimchi

to taste

Salt

to taste

Ground Black Pepper

30 g

Warm White Rice

2 cups cooked rice per 2 servings

15 g

Gochujang

2

Tortillas

Cooking Instructions

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Step 1

Finely dice Yellow Onion (1) . Destem the Kale (50 g) and cut into 1-inch strips.

Step 2

Crack Eggs (4) into a medium bowl scramble them using a whisk or a fork.

Step 3

Coat the bottom of a large frypan with Oil (45 mL) and heat over medium until shimmering. Add onion and cook until browned, about 10 minutes, then add the Kale strips and stir until Kale begins to wilt, which will happen quickly.

Step 4

Reduce frypan heat to low and add the eggs, keep the eggs moving around the pan. Add Kimchi (40 g) , continue to stir, and cook for another 2 minutes. Taste and season with Salt (to taste) and Ground Black Pepper (to taste) as necessary.

Step 5

In a medium bowl, combine the cooked White Rice (30 g) with Gochujang (15 g) using a fork.

Step 6

Make your burrito by adding rice and egg to a Tortillas (2) . Roll your burrito and enjoy!