Imagine starting your day with the tantalizing aroma of savory waffles wafting through your kitchen – but these aren’t your ordinary sweet breakfast treats. These Kimchi and Scallion Waffles deliver an unexpected flavor explosion that transforms breakfast into an adventure. Crispy on the outside, tender on the inside, and infused with the complex tang of fermented kimchi, these waffles might just revolutionize your morning routine. When topped with a perfectly fried egg, with its golden yolk ready to cascade down the nooks and crannies of your waffle – breakfast simply doesn’t get more satisfying than this.
What makes these waffles truly special is the beautiful marriage of Korean and Western culinary traditions. The kimchi brings its signature fermented funk and subtle heat, while fresh scallions add a bright, oniony punch that cuts through the richness. Whether you’re a kimchi enthusiast looking for new applications or simply someone seeking to shake up your breakfast game, these savory waffles deliver both comfort and excitement in equal measure. The best part? They’re versatile enough to shine at any meal – breakfast, lunch, or even a casual dinner that will have everyone asking for seconds.
My obsession with these kimchi waffles began during a culinary exploration phase where I was determined to find creative uses for the half-eaten jar of kimchi perpetually sitting in my refrigerator. As someone who appreciates the funky, spicy notes of well-fermented kimchi, I knew its complex flavor profile could transform ordinary dishes into something extraordinary. After several test batches (and a few questionable results), these waffles emerged as the clear winner – a perfect balance of tangy, savory, and slightly spicy notes that somehow work beautifully in waffle form.
The beauty of these waffles lies in their versatility. While I’ve suggested topping them with a fried egg (because, let’s be honest, the combination of runny yolk and crispy waffle is culinary perfection), they’re equally delicious with avocado, a dollop of sour cream, or even as a base for Korean-inspired pulled pork. For a quick weeknight dinner, I’ve been known to top them with sautéed mushrooms and a drizzle of sesame oil. The possibilities are truly endless, making this recipe a valuable addition to your culinary arsenal.
Savory Kimchi and Scallion Waffles with Fried Eggs
These savory waffles combine the tangy, spicy flavors of kimchi with fresh scallions for a Korean-inspired breakfast treat. Topped with runny fried eggs, they make for a satisfying meal any time of day.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/3 cup vegetable oil, plus more for waffle iron
- 1 cup kimchi, drained and chopped
- 1/2 cup kimchi juice (from the jar)
- 4 scallions, thinly sliced (about 1/2 cup)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, plus more for garnish
- 8 large eggs, for frying
- Salt and pepper, to taste
- Sliced avocado, for serving (optional)
- Sriracha or gochujang, for serving (optional)
Instructions
1. Preheat your waffle iron according to manufacturer’s instructions. In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
2. In a separate medium bowl, beat the 2 eggs. Add the buttermilk, vegetable oil, kimchi juice, and sesame oil, whisking until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined – a few lumps are okay. Gently fold in the chopped kimchi, sliced scallions, and sesame seeds. Let the batter rest for 5 minutes.
4. Lightly brush the preheated waffle iron with oil. Pour about 1/2 cup of batter (or the amount recommended for your waffle iron) onto the center of the iron. Close the lid and cook until the waffle is golden brown and crispy, about 3-5 minutes.
5. Transfer the cooked waffle to a wire rack set inside a baking sheet. Keep warm in a 200°F oven while you cook the remaining waffles.
6. For the fried eggs: Heat a non-stick skillet over medium heat. Add a small amount of oil or butter. Crack the eggs into the pan, being careful not to break the yolks. Season with salt and pepper. For sunny-side up, cook until the whites are set but the yolks are still runny, about 2-3 minutes. For over-easy, gently flip and cook for another 30 seconds.
7. To serve, place a waffle on each plate and top with 2 fried eggs. Garnish with additional sliced scallions, sesame seeds, and a drizzle of sriracha or gochujang if desired.
These waffles shine brightest when served immediately, while they’re still crispy on the outside and warm and tender on the inside. The contrast between the crunchy waffle and the creamy egg yolk creates a textural symphony that’s simply irresistible. If you’re feeling particularly adventurous, try adding a sprinkle of furikake (Japanese seaweed and sesame seed seasoning) or a drizzle of chili oil for an extra flavor dimension.
While kimchi is the star ingredient here, don’t underestimate the importance of the kimchi juice. This flavorful liquid adds depth and tanginess to the batter without making it too wet. If your kimchi doesn’t have much juice, you can substitute with a mixture of water and a splash of rice vinegar. And speaking of substitutions, while traditional buttermilk works beautifully in this recipe, you can easily make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
For those new to cooking with kimchi, look for jars that have fermented for at least a few weeks – the more mature the kimchi, the more complex and tangy your waffles will be. You can typically find kimchi in the refrigerated section of Asian markets or even in well-stocked supermarkets. Remember that kimchi’s spice level can vary greatly depending on the brand, so adjust according to your heat preference. If you’re sensitive to spice, you might want to rinse your kimchi briefly before chopping to temper some of the heat.
One of the wonderful aspects of these waffles is that the batter can be prepared in advance. While the texture is best when cooked fresh, you can mix the dry ingredients and store them in an airtight container for up to a month. The wet ingredients (minus the kimchi and scallions) can be combined and refrigerated overnight. Simply fold in the kimchi and scallions just before cooking, and you’ve got yourself a streamlined morning routine that still delivers incredible flavor.
These Savory Kimchi and Scallion Waffles have become a weekend tradition in my home – a dish that brings together the comfort of familiar breakfast foods with the exciting, bold flavors of Korean cuisine. Whether you’re hosting brunch for friends or simply treating yourself to a special meal, these waffles are sure to impress. So heat up that waffle iron, chop your kimchi, and prepare for a breakfast adventure that might just change how you think about waffles forever.
Nutrition Information (per serving):
420 calories,
24g fat,
35g carbohydrates,
18g protein,
890mg sodium