Korean · Breakfast

Korean Chickpea Scramble

This Korean Scramble leans on kimchi to do the heavy lifting. We smoke the Chickpea for real depth, then bring it together in one pan.

4.4 from 629 cooks

Prep12 min

Cook75 min

Serves2

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the kimchi elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean

A glossy take on Chickpea Mash, built on soy and sesame and finished the way we like it. Ready...

30 min · Easy

Korean

This Korean Hotpot leans on garlic and scallion to do the heavy lifting. We slow-cook the...

1 hr 45 min · Medium

Korean

The kind of Korean plate you make on repeat. kimchi, a proper steam, and a finish of fresh...

37 min · Easy

Korean

Weeknight-friendly Black Bean Ragu with the garlic and scallion we come back to again and...

1 hr 12 min · Medium