Name: Korean Breakfast Burrito
Total time: PT1800.0S
Yield: 2
Ingredients: 1 Yellow Onion; 50 gram Kale; 3 tablespoon Oil; 4 Egg; 1/4 cup Kimchi; to taste Salt; to taste Ground Black Pepper; 1/6 cup White Rice; 1 tablespoon Gochujang; 2 Tortilla

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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.

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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.

30MINS

Total Time

$5.24

Cost Per Serving

Ingredients

Servings

us / metric

Medium Yellow Onion

2 cups

Kale

3 Tbsp

Oil

Eggs

4 Tbsp

Kimchi

to taste

Salt

to taste

Ground Black Pepper

8 tsp

Warm White Rice

2 cups cooked rice per 2 servings

1 Tbsp

Gochujang

Tortillas

Nutrition Per Serving

VIEW ALL

Calories

489

Fat

31.6 g

Protein

16.3 g

Carbs

35.1 g

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.