Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Korean-Style Tomato Egg Cheese Scramble (Tomato Gyeran Bokkeum)
A Korean-inspired breakfast dish featuring fluffy scrambled eggs with juicy tomatoes and melted cheese. This fusion recipe combines the comfort of Korean egg dishes with Western ingredients, creating a savory and satisfying meal perfect for any time of day.
18 min
Easy
2 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour2/10
Umami7/10
Spicy0/10
🥄 Texture
The texture of this dish is creamy and soft, thanks to the gently scrambled eggs mixed with melted mozzarella cheese. The tomatoes add a slight juiciness and freshness to the overall mouthfeel, making it a comforting and satisfying meal.
👃 Aroma
The aroma profile is a savory and slightly sweet blend, with the toasted sesame oil providing a nutty fragrance. The freshness of the green onions and the subtle hint of garlic enhance the overall scent, making it inviting and appetizing.
🍷 Pairs Well With
A light and crisp lager or a slightly sweet white wine such as Riesling would complement the flavors of the dish without overpowering them.
🥗 Side Dishes
Steamed rice, kimchi, and a light cucumber salad would make excellent side dishes, providing a balance of textures and flavors to accompany the creamy and savory scramble.
Ingredients(10 items)
- 14 large eggs
- 22 medium tomatoes (diced)
- 31/2 cup shredded mozzarella cheese
- 42 tablespoons vegetable oil
- 51/4 teaspoon salt
- 61/4 teaspoon black pepper
- 71 tablespoon soy sauce
- 81 teaspoon sesame oil
- 91 medium green onion (chopped)
- 101/2 teaspoon garlic powder
Nutrition Information(per serving)
285
Calories
17g
Protein
7g
Carbs
21g
Fat
Instructions
- 1
Prepare all ingredients: dice the tomatoes into small cubes, beat the eggs in a bowl with salt and pepper, and chop the green onion.
- 2
Heat a non-stick skillet or wok over medium-high heat and add the vegetable oil.
- 3
Add the diced tomatoes to the hot pan and stir-fry for 2-3 minutes until they begin to soften and release their juices.
- 4
Add the garlic powder and soy sauce to the tomatoes, stirring to combine. Cook for another 1 minute.
- 5
Lower the heat to medium and pour the beaten eggs into the pan with the tomatoes.
- 6
Using a spatula, gently fold and scramble the eggs with the tomatoes, allowing them to cook slowly for a creamier texture. This should take about 2-3 minutes.
- 7
When the eggs are about 80% cooked (still slightly wet), sprinkle the shredded cheese over the top and gently fold it in.
- 8
Remove from heat while the eggs are still soft and creamy. The residual heat will finish cooking them.
- 9
Drizzle the sesame oil over the dish and garnish with chopped green onions.
- 10
Serve immediately with steamed rice or Korean side dishes for an authentic experience.
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