Kimchi & White Bean Shakshuka – Spicy, Savory & Comfort-Driven.

Traditional Shakshuka is a Middle Eastern staple of eggs poached in a spiced tomato sauce.¹ This Kimchi & White Bean version is a bold, “East-meets-West” fusion that takes that classic comfort and adds a punch of fermented umami.²+1

The acidity of the kimchi cuts through the richness of the eggs, while the white beans provide a creamy, protein-packed base that makes this dish hearty enough for dinner. It’s a “pantry-raid” meal that tastes like it came from a high-end fusion bistro.

The “Fusion” Blueprint

This dish works because it balances the “Big Three” of flavor: Acidity (Kimchi), Umami (Gochujang), and Creaminess (White Beans & Eggs).

Component	Key Ingredient	Purpose
The Acid	Aged Kimchi	Provides a fermented tang and a crunchy texture.
The Heat	Gochujang (Korean Chili Paste)	Adds a sweet-savory depth that standard chili flakes lack.
The Body	Cannellini or Navy Beans	Absorbs the sauce and turns the dish into a “Power Meal.”
The Aromatics	Ginger, Garlic, & Scallions	The “Holy Trinity” of Korean flavor bases.
The Finish	Toasted Sesame Oil	A final nutty aroma that ties the spices together.

Ingredients

1 cup Cabbage kimchi, roughly chopped (plus 2 tbsp of the kimchi juice)
1 can (15 oz) White beans (Cannellini or Great Northern), rinsed and drained³
1 can (14 oz) Crushed tomatoes or tomato purée
1 tbsp Gochujang (adjust based on your heat preference)
4–5 large Eggs
2 Cloves garlic, minced⁴
1 tsp Fresh ginger, grated
3 Scallions, sliced (separate the whites and greens)
1 tbsp Soy sauce
1 tsp Toasted sesame oil
For Garnish: Cilantro, crumbled feta (optional), or toasted sesame seeds

Step-by-Step Instructions

1. The Aromatic Foundations

Heat a splash of oil in a large, deep skillet over medium heat. Add the white parts of the scallions, the garlic, and the ginger. Sauté for 1–2 minutes until fragrant but not browned.

2. Searing the Kimchi

Add the chopped kimchi and the gochujang to the pan.

The Pro Secret: Fry the kimchi and chili paste for 3–4 minutes before adding any liquid. This “caramelizes” the fermented sugars in the kimchi and removes the raw edge of the gochujang, creating a much deeper flavor.

3. The Sauce Simmer

Stir in the crushed tomatoes, white beans, soy sauce, and kimchi juice. Reduce the heat to low and let it simmer for 8–10 minutes. The sauce should thicken slightly, and the beans should become tender and infused with the spicy tomato-kimchi base.

4. The Poach

Use a large spoon to make small “wells” in the sauce. Carefully crack an egg into each indentation.

Cover the skillet with a lid.
Cook for 5–8 minutes.
The Goal: You want the whites to be set (opaque) but the yolks to remain liquid and “jammy.”

5. The Finishing Touch

Remove from heat. Drizzle with the toasted sesame oil and scatter the scallion greens, cilantro, and sesame seeds over the top.

Flavor and Texture Notes

This shakshuka is intensely savory. The kimchi provides a distinctive “funk” and a soft-crunchy texture that contrasts with the buttery, soft white beans.

When you break the yolks, they mix with the spicy, gochujang-spiced tomato sauce to create a rich, orange “gravy” that is perfect for dipping. It is warming, restorative, and hits every corner of the palate.

Tips and Variations

The Vegan Swap: Omit the eggs and top with cubes of silken tofu or a dollop of dairy-free yogurt.
Cheese? Yes: While not traditional in Korean cooking, a sprinkle of feta or goat cheese provides a salty, creamy contrast that pairs surprisingly well with the spicy kimchi.
The Dipping Vessel: Serve this with toasted sourdough, warm naan, or even a bowl of steamed white rice to soak up the sauce.
Greens: Stir in a handful of baby spinach or kale right before adding the eggs for an extra nutrient boost.

FAQ

How spicy is this?

Gochujang is generally medium-heat. If you are sensitive to spice, start with 1/2 tablespoon. If you love heat, add a drizzle of Sriracha or extra red chili flakes.

Can I use “fresh” kimchi?

You can, but aged (sour) kimchi is better for cooking. As kimchi ages, its acidity increases, which provides that necessary “zing” to balance the heavy beans and eggs.

How do I store leftovers?

Shakshuka is best eaten fresh because of the eggs. However, the spicy bean and kimchi base stays delicious in the fridge for up to 3 days. Simply reheat the base in a pan and poach fresh eggs when you’re ready to eat.

Conclusion

Kimchi & White Bean Shakshuka is a testament to how global flavors can create something entirely new yet deeply familiar. It’s the perfect one-pan meal for when you want maximum flavor with minimum cleanup.

Would you like me to suggest a recipe for a “Honey-Ginger Hot Tea” to pair with this spicy meal, or perhaps help you find a recipe for “Homemade Quick-Pickled Onions” to use as an extra topping?