Cheesy, Savory Oatmeal with Kimchi

Photo: Vicky Wasik; Food Styling: James Park

Originally published on The Kitchn

Oatmeal is a lot like congee (also known as jook), a blank canvas where you can add whatever flavors your heart desires. And, out of the many variations I’ve made, I always go for this cheesy, savory oatmeal with kimchi because no matter how empty my fridge is, I always have these pantry ingredients on hand to whip up this dish.

First, I sauté sliced onion, kimchi, and garlic in scallion-infused oil to concentrate their flavors. Then, the oats enter the flavor party in the pot and get seasoned with umami-rich soy sauce and nutty, toasted sesame oil. When I want to be extra, I top the oatmeal with a soft-boiled egg, but most mornings, I crack an egg directly into the oatmeal and mix it in, which makes the oatmeal delightfully fluffy. 

As far as finishing touches go, the wonderfully salty combination of Parmesan cheese and mozzarella cheese takes this savory oatmeal to the next level. It’s hearty, spicy, cheesy, and so delicious. Even my Korean parents, who have never tried oats, loved it! And let’s be honest, that’s the ultimate seal of approval. 

INGREDIENTS

• 3 medium scallions, thinly sliced, plus more for garnish

• 1/2 medium yellow onion, diced

• 1/2 cup drained Napa cabbage kimchi, cut into bite-sized pieces

• 2 cloves garlic, minced

• 1 Tbsp neutral oil, such as vegetable

• 1 tsp toasted sesame oil

• 1/2 cup old-fashioned rolled oats

• 1 cup water

• 1 Tbsp soy sauce

• 1 large egg

• 1 Tbsp grated Parmesan cheese

• 1/2 cup low-moisture shredded mozzarella cheese

• Chili crisp, for garnish (optional)

* Serves 1 to 2

INSTRUCTIONS

1. Heat the neutral oil and toasted sesame oil in a medium saucepan over medium-high heat until shimmering. Add the scallions and cook for 1 minute. Add the garlic, onion, and kimchi. Cook, stirring occasionally, until the kimchi softens, lightly browns, and smells fragrant, 4 to 6 minutes.

2. Add the old-fashioned rolled oats and stir to coat. Pour in the water and soy sauce, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the oats absorb most of the liquid and the mixture looks like porridge, 4 to 6 minutes.

3. Crack the egg into the oatmeal and stir until it’s fully cooked and incorporated, about 1 minute. Turn off the heat. Add the grated Parmesan cheese and stir until combined.

4. Transfer the oatmeal to a bowl. Sprinkle evenly with the shredded low-moisture mozzarella cheese and stir to combine, letting the residual heat melt the cheese. Alternatively, transfer to a microwave-safe bowl, top with the cheese, and microwave until melted, about 1 minute. Garnish with chili crisp and more chopped scallions if desired.