The Notorious B.E.K.

This breakfast sandwich starts with kimchi soft scrambled eggs and is paired with smoky crispy bacon, American cheese, spicy gochujang mayo, and tons of thin ribbons of scallions, on a homemade tuxedo sesame seed milk bread bun.

The kimchi works so well with the eggs and bacon, and the spicy mayo helps balance it all out.

Read the recipe below, or..

Recipe Details:

Serves: 1

Cook Time: 15 minutes

Difficulty: Easy

Ingredients:

2 eggs

1/2 cup chopped kimchi

2 strips of cooked bacon

1/4 cup thinly sliced scallions

1/2 cup mayo (Kewpie preferred)

1 tbsp gochujang

1 tsp sriracha

1 tsp chili crisp (solids only)

1 tsp rice wine vinegar

2 tbsp unsalted butter

Sesame seeded bun

Salt and pepper to taste

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1. Spicy Mayo:

   • Mix mayo, gochujang, sriracha, chili crisp solids, and vinegar together.

   • Season to taste with salt and pepper.

2. Bacon and Eggs:

   • Cook your bacon, cut each strip in half, and set aside, reserving residual fat.

   • Melt butter in a nonstick skillet over medium-low heat.

   • Add eggs and stir constantly with a rubber spatula.

   • Once curds begin to form, add your kimchi and scramble together.

   • Season with salt and pepper to taste.

3. Build Sandwich:

   • Lightly toast your buns in leftover bacon fat.

   • Spread spicy mayo on the bottom bun.

   • Shingle on bacon, top with kimchi scrambled eggs, then scallions, and your top bun.

   • Optionally, add a slice of American cheese over your bacon before your eggs.