Korean-Inspired Breakfast Sandwich Recipe

Name: Korean-Inspired Breakfast Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bread (Your Favorite); 2 tablespoons butter; 1/2 cup cabbage kimchi; 3 slices thick cut bacon; 1/2 teaspoon korean red chile seasoning; 1/2 teaspoon dried chipotle powder; 1 jumbo egg; canola nonstick cooking spray; 2 tablespoons chimichurri sauce (recipe below); 1 pinch cilantro; FOR THE CHIMICHURRI; 1 1/2 cups Italian parsley, packed; 1/2 cup cilantro; 1/2 cup olive oil; 1/4 cup fresh basil; 1/3 cup red wine vinegar; 3 garlic cloves, peeled; 3/4 teaspoon red pepper flakes; 3/4 teaspoon cumin, Ground; 1/2 teaspoon kosher salt

Servings: persons

2 slices bread (Your Favorite)
2 tablespoons butter
1/2 cup cabbage kimchi
3 slices thick cut bacon
1/2 teaspoon korean red chile seasoning
1/2 teaspoon dried chipotle powder
1 jumbo egg
canola nonstick cooking spray
2 tablespoons chimichurri sauce (recipe below)
1 pinch cilantro
FOR THE CHIMICHURRI
1 1/2 cups Italian parsley, packed
1/2 cup cilantro
1/2 cup olive oil
1/4 cup fresh basil
1/3 cup red wine vinegar
3 garlic cloves, peeled
3/4 teaspoon red pepper flakes
3/4 teaspoon cumin, Ground
1/2 teaspoon kosher salt

1
In a small bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning. Heat a saute pan to medium-high and fry the seasoned bacon - about 3 minutes a side until it is jerky-like and slightly crispy. Remove and set aside.
2
On your bread slices spread a Tbsp of butter on each side. Toast to golden brown in a saute pan or toaster oven. Set aside.
3
Finally fry up your egg. Over medium-high heat, spray your saute pan with non-stick spray, crack your eggs and then immediately turn down to low. Allow it to cook for about 3 to 4 minutes. The goal here is to leave a runny yolk so you can go sunny-side up or over-easy. Remove and set aside.
4
Let's get to building! With one side of toasted bread on a plate, add a layer of Kimchi on the bottom, fold your bacon in half and add, and top with your freshly fried and runny egg. .
5
Wash, pick and clean Basil, Parsley and Cilantro. Throw all the ingredients into a blender. Puree on high until completely combined. Taste to make sure seasoning is correct. Put in container or squeeze bottle, use right away or refrigerate. Finally drizzle Chimichurri sauce and garnish with cilantro. Enjoy!

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 slices bread (Your Favorite), 2 tablespoons butter, 1/2 cup cabbage kimchi, 3 slices thick cut bacon, and more.

Yes, Korean-Inspired Breakfast Sandwich falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean-Inspired Breakfast Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions