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.
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
Mix mayo, gochujang, sriracha, chili crisp solids, and vinegar together. Season to taste with salt and pepper.
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 constant with a rubber spatula. Once curds begin to form, add your kimchi and scramble together. Season with salt and pepper to taste.
Lightly toast your buns in leftover bacon fat. Spread mayo on 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.