Preparation

The first time you make this, you'll be shocked at how much it rises in the microwave—like a little edible volcano. The kimchi adds tang and funk, the cheese provides richness, and the egg binds it all together into something that feels far more sophisticated than a dorm meal has any right to be.

Preparation

1. Generously grease the inside of your microwave-safe mug with cooking spray or butter.
2. Crack the eggs into the mug and beat them well with a fork until fully combined and slightly frothy.
3. Add the milk, kimchi juice, soy sauce, and sesame oil to the eggs and whisk again.
4. Stir in the chopped kimchi, cheese, and half the green onions.
5. Microwave on high for 45 seconds.
6. Remove and quickly stir the mixture, scraping down the sides.
7. Microwave for another 45 seconds to 1 minute, watching carefully. The egg will puff up dramatically—stop when it's just set but still slightly glossy on top.
8. Let it rest for 30 seconds (it will deflate slightly, which is normal).
9. Top with remaining green onions and sesame seeds if using.

Important: Watch the mug carefully during the second microwave session. Eggs can go from perfect to rubbery in seconds. If your microwave is very powerful, reduce cooking time by 15 seconds and check frequently.

Serving suggestion: Eat directly from the mug with a spoon, or slide it out onto a plate if you're feeling fancy. Pairs perfectly with a piece of toast or some crackers.