Description
A fusion of Korean and Western flavors, this low-carb oatmeal combines fermented kimchi, creamy cheese, and hearty rolled oats for a probiotic-rich, high-protein breakfast that stabilizes blood sugar and satisfies cravings.
Ingredients
Napa Cabbage Kimchi
1/2 cup, drained
Old-Fashioned Rolled Oats
1/2 cup
Large Egg
1
Low-Moisture Mozzarella
1/2 cup, shredded
Parmesan Cheese
1 tablespoon, grated
Scallions
3 medium, thinly sliced
Yellow Onion
1/2 medium, finely diced
Garlic Cloves
2, minced
Neutral Oil
1 tablespoon
Toasted Sesame Oil
1 teaspoon
Salt
To taste
Black Pepper
To taste
Instructions
Heat neutral oil in a saucepan over medium heat
Sauté onions and garlic until softened (about 3 minutes)
Add drained kimchi and cook 2-3 minutes to reduce excess moisture
Stir in oats and cook 1 minute
Pour 1 cup water or broth into the pan and bring to a simmer
Simmer 10-12 minutes, stirring occasionally until oats are tender
Add mozzarella cheese and stir until melted and creamy
Crack in the egg and stir gently until cooked through
Stir in Parmesan, toasted sesame oil, scallions, and season with salt and pepper
Serve immediately with additional kimchi if desired
Notes
Use certified gluten-free oats for gluten restrictions
Vegan option: Substitute egg with 1/4 cup unsweetened plant-based yogurt and use vegan mozzarella
Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 10
- Cook Time: 15
- Category: Fitness
- Method: Stovetop Cooking
- Cuisine: Korean-Fusion