Korean Gochujang Soft-Scramble Breakfast Burritos

Gochujang, Korea’s beloved fermented chili paste, lends deep heat to a soft egg scramble. Wrapped with kimchi and rice in a warm tortilla, this breakfast burrito blends Korean spice with grab-and-go comfort.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 24g protein
• 38g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 8 large eggs
• 2 tbsp gochujang paste
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 2 cloves garlic
• 2 cups fresh spinach
• 1 cup cooked brown rice
• 1/2 cup chopped kimchi
• 3 scallions
• 1/2 cup shredded mozzarella
• 4 large flour tortillas
• 1 tbsp neutral oil
• 1 tsp sesame seeds
• 1/4 tsp kosher salt

Instructions

1. 1In a bowl whisk the eggs with gochujang, soy sauce, sesame oil, and salt until the paste fully dissolves and the mixture is uniform brick-red.
2. 2Warm a 10-inch nonstick skillet over medium heat with the neutral oil and add minced garlic; cook 30 seconds until fragrant but not browned.
3. 3Pour in the seasoned eggs and scramble slowly with a silicone spatula, pushing large soft curds from the edges toward the center for 2 to 3 minutes until just set and still glossy.
4. 4Fold in the fresh spinach and chopped kimchi during the last 30 seconds so the greens wilt and the kimchi warms through.
5. 5Warm the flour tortillas one at a time in a dry skillet 20 seconds per side until pliable and lightly toasted.
6. 6Down the center of each tortilla layer a spoonful of warm brown rice, then the gochujang scramble, a sprinkle of mozzarella, sliced scallions, and sesame seeds.
7. 7Fold in the sides and roll tightly into burritos, tucking as you go so nothing spills.
8. 8Optional: return each rolled burrito to the hot skillet seam-side down for 1 minute to seal and crisp the exterior.
9. 9Wrap in foil for grab-and-go mornings; they reheat beautifully in a 350°F oven for 12 minutes or 90 seconds in the microwave.
10. 10Serve with extra kimchi on the side if you like more heat and crunch.