Savory Oats with Eggs and Kimchi

Ah, my go-to savory oats. I started making this a few years ago in place of congee as I have a family history of high cholesterol and I know it’s going to get me one day!! Obviously eggs have cholesterol too but I’m claiming that the soluble fiber in oatmeal will help negate them ok. This is also one of the easier oats recipe as it requires the least amount of cooking time and pre-work especially when compared to my creamy miso oats or umami mushroom oats recipes.

I used (serves 2):

• 1 cup old-fashioned rolled outs
• 2 cups water
• 1.5 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 cup kimchi
• 2 soft-boiled eggs (see instructions at the bottom)
• furikake or toasted white sesame seeds

To make:

• add oats to a pot and heat up over medium heat, lightly toast your oats until they smell warm and almost sweet ~3-5 minutes
• pour in water, bring to a boil, and let simmer on low heat for ~5 minutes, stirring it every couples of minutes until the oatmeal reaches a thick, creamy consistency. to prevent the oats from boiling over, leave the pot lid slightly ajar
• turn off heat and mix in soy sauce and sesame oil to taste
• divide the oats between two bowls and top with kimchi and eggs, garnish with furikake or sesame seeds

For soft-boiled eggs

I like to meal prep a few eggs at the start of the week and store them in the fridge. I don’t reheat the eggs before serving, I just like them get snuggly under the oatmeal to warm them up :3 Alternatively, you can also warm up the eggs by resting them in a bowl of hot water before serving.

You’ll need:

• eggs
• water for boiling
• ice

To make:

• bring a medium pot of water to a rolling boil, make sure there’s enough water to fully submerge the eggs you’re using
• gently lower the eggs into the boiling water using a spoon or a spider
• lower heat to medium-low and let them gently simmer for ~6.5-8 minutes (6.5 minutes for jammier, 8 minutes for slightly firmer)
• once time is up, immediately transfer eggs to ice bath to stop the cooking process, let sit for 5 minutes
• use immediately or store them unpeeled in the fridge for up to 5 days.

Savory Oats with Eggs and Kimchi

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Servings 2 people

Ingredients

  

• 1 cup old-fashioned rolled outs
• 2 cups water
• 1.5 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 cup kimchi
• 2 soft-boiled eggs see instructions at the bottom
• furikake or toasted white sesame seeds

Instructions

 

• add oats to a pot and heat up over medium heat, lightly toast your oats until they smell warm and almost sweet ~3-5 minutes
• pour in water, bring to a boil, and let simmer on low heat for ~5 minutes, stirring it every couples of minutes until the oatmeal reaches a thick, creamy consistency. to prevent the oats from boiling over, leave the pot lid slightly ajar
• turn off heat and mix in soy sauce and sesame oil to taste
• divide the oats between two bowls and top with kimchi and eggs, garnish with furikake or sesame seeds