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SideChef
Recipes
Breakfast
Korean Breakfast Burrito
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10 INGREDIENTS • 6 STEPS • 30MINS

Korean Breakfast Burrito

Recipe
We thought that breakfast needed a facelift so we created this Korean Breakfast Burrito. Spice up your morning with some tangy kale and kimchi eggs next to sweet/spicy gochujang rice, all wrapped up in the ever-dependable tortilla.
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We thought that breakfast needed a facelift so we created this Korean Breakfast Burrito. Spice up your morning with some tangy kale and kimchi eggs next to sweet/spicy gochujang rice, all wrapped up in the ever-dependable tortilla.
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

30MINS

Total Time

$5.24

Cost Per Serving

Ingredients

Servings
2
us / metric
Yellow Onion
1
Medium Yellow Onion
Kale
2 cups
Kale
Oil
3 Tbsp
Oil
Egg
4

Sponsored

Eggland's Best Classic Eggs
Kimchi
4 Tbsp
Kimchi
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
White Rice
2 2/3 Tbsp
Warm White Rice
2 cups cooked rice per 2 servings
Gochujang
1 Tbsp
Gochujang
Tortilla
2
Tortillas

Nutrition Per Serving

VIEW ALL
Calories
489
Fat
31.6 g
Protein
16.3 g
Carbs
35.1 g
Love This Recipe?
Add to plan
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Korean Breakfast Burrito
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Will make 4 “mini burritos” or 2 larger ones depending on the size of tortilla (6-inch or 10-inch).

This recipe works great with leftover rice! Just heat the rice in the microwave with a splash of water, covered with a plate to re-steam it before adding the sauce. If making new rice, just follow package instructions for cooking.

Cooking Instructions

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step 1
Finely dice Yellow Onion (1). Destem the Kale (2 cups) and cut into 1-inch strips.
step 2
Crack Eggland's Best Classic 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 (3 Tbsp) 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 (4 Tbsp), 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 (2 2/3 Tbsp) with Gochujang (1 Tbsp) using a fork.
step 6
Make your burrito by adding rice and egg to a Tortillas (2). Roll your burrito and enjoy!

Tags

Breakfast
Dairy-Free
Brunch
Lunch
Shellfish-Free
Rice
Korean
Sandwiches & Wraps
Vegetables
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