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Kimchi-Cheddar Breakfast Waffles with Fried Eggs

A hot waffle iron turns drained kimchi and sharp cheddar into crisp, tangy breakfast waffles, with fried eggs and sesame oil to finish.

Golden kimchi and cheddar waffles are topped with fried eggs and served with extra kimchi.

These savory waffles balance sharp cheddar's richness with the fermented tang of napa kimchi. Draining and blotting the kimchi first keeps the batter thick enough to crisp instead of steaming in the iron.

Manage the kimchi moisture

Kimchi carries brine even after it is chopped, and that liquid can make a waffle batter slack. Squeeze it firmly, then blot the pieces so they remain flavorful and moist without leaving liquid in the bowl.

Fold gently for tender centers

The buttermilk and leaveners make a soft interior, while the iron browns the cheese and flour at the ridges. Stop folding as soon as the dry flour disappears; a slightly lumpy batter is better than an overworked one.

Chopped kimchi, scallions, and grated cheddar are folded into a thick waffle batter. — Finely chopped, blotted kimchi and cheddar are folded through a thick buttermilk batter.

Cook to the waffle's cues

Waffle irons vary, so watch for the steam to slow and the ridges to become deeply golden rather than relying on a fixed cycle. If cheese begins to leak, use a slightly smaller scoop and let the iron recover its heat before the next batch.

Hold waffles without softening

A low oven keeps batches warm, but a flat rack matters more than extra heat because it lets steam escape from both sides. Keep waffles in a single layer and uncovered until the eggs are ready.

Crisp waffle ridges with set cheese and kimchi sit beneath a fried egg. — Deeply golden waffle ridges hold their shape beneath a fried egg and a subtle sesame sheen.

Finish with a light hand

Fried eggs make the waffles a complete breakfast, and their creamy yolks soften the savory, crisp edges. A modest sesame drizzle adds aroma; extra kimchi belongs on the side so each serving can be balanced to taste.

Kimchi-Cheddar Breakfast Waffles with Fried Eggs

4 servings

40 minutes total

Ingredients

• 1 cup well-drained napa kimchi, finely chopped, plus extra for serving
• 2 scallions, thinly sliced
• 1 cup sharp cheddar, coarsely grated
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 5 tbsp unsalted butter, melted and cooled, divided
• 4 large eggs, for frying
• 2 tbsp neutral oil
• 2 tsp toasted sesame oil

Method

Heat the oven and waffle iron
Heat the oven to 200 F and set a wire rack over a sheet pan; preheat a standard waffle iron according to its directions so the first waffle starts in a hot, dry grid.
Look for: The oven is warm and the waffle iron signals that it is ready.
Drain and chop the kimchi
Squeeze the napa kimchi firmly over a bowl until it no longer drips, finely chop it, then blot once more; set the measured cup aside so excess brine does not thin the batter.
Look for: The chopped kimchi is moist but not wet, with no liquid pooling beneath it.
Mix the dry ingredients
Whisk the flour, baking powder, baking soda, and kosher salt in a large bowl until the leaveners are evenly dispersed and no small clumps remain.
Look for: The flour mixture looks uniform, with no visible baking soda pockets.
Whisk the wet ingredients
In a second bowl whisk the 2 eggs and buttermilk, then stream in 4 tbsp of the melted butter while whisking; keep the remaining butter for greasing the iron between batches as needed.
Look for: The buttermilk mixture is smooth and the butter is dispersed rather than clumped.
Fold the waffle batter
Pour the wet mixture into the flour and fold just until a few dry streaks remain, then fold in the chopped kimchi, scallions, and cheddar; stop when no dry flour is visible to keep the waffles tender.
Look for: The batter is thick and scoopable, with vegetables and cheese distributed throughout.
Cook the waffles in batches
Brush the hot waffle iron lightly with reserved butter, add batter to cover the grid without overflowing, and cook each waffle until steam slows and the ridges are deeply golden with set cheese; transfer directly to the oven rack in a single layer.
Look for: The waffle releases cleanly, its ridges are crisp and golden, and visible cheese is set rather than flowing.
Fry the eggs
When the final waffle is in the oven, heat the neutral oil in a large skillet over medium heat, crack in the 4 eggs, and fry until the whites are fully set with crisp edges and the yolks remain at the doneness you prefer.
Look for: The whites turn opaque and hold their shape while the edges become lightly crisp.
Season the eggs
Remove the skillet from the heat and let the eggs settle briefly; the kimchi and cheddar season the waffles, so taste before adding any extra salt.
Look for: The eggs are ready to lift without tearing their set whites.
Plate the waffles
Lift each crisp waffle from the rack to a warm plate and top with a fried egg, keeping waffles uncovered until serving so trapped steam does not soften their ridges.
Look for: The waffle ridges remain dry and crisp as the eggs are added.
Finish and serve
Drizzle each egg and waffle lightly with toasted sesame oil and serve with extra kimchi on the side, keeping the garnish modest so its brine does not overwhelm the cheddar.
Look for: The sesame aroma is noticeable but does not mask the tangy kimchi or sharp cheese.