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Kimchi Egg Scramble

Stick and Ladle


  • extra virgin olive oil
  • eggs, lightly beaten
  • kale leaves, thick stems removed, torn into thumb-sized 
  • pieces
  • kimchi
  • mung bean
  • green onion
  • salt and pepper to taste


  1. Heat oil in pan over medium heat
  2. In a medium bowl, whisk eggs and salt and pepper. Add the eggs to the pan and reduce heat to medium-low stirring constantly as the eggs cook.
  3. When nearly cooked through, add the kale and continuing scrambling the eggs and kale around the pan.
  4. When the kale turns a bright green and is slightly wilted, add the kimchi and sprouts and scramble for an addition two minutes.
  5. Serve with sliced green onion and salt and pepper to toast.