Spice up your savory breakfast

The popular Asian rice porridge and congee are awakened by the bright and acidic kimchi, and those indulging in the savory oatmeal fad, featured by The New York Times, are given texture and depth of flavor by kimchi. Many people who grew up eating congee still find comfort in it today. Congee is a filling breakfast that has supported communities for ages. Congee is all about the toppings, according to Chinese-American chef Jenny Dorsey, who also uses items like fish cakes and pickled veggies, which are flavors found in kimchi.

For those who consume kimchi for its medicinal properties, combining this probiotic food with other wholesome mainstays, like oats, is a terrific way to increase the nutritional value of your morning meal. Go all out with your savory breakfast by adding veggies like steamed spinach or bean sprouts to your congee or oatmeal, along with a serving of protein from a rich, runny egg.