Kimchi Fried Eggs
This egg recipe is so easy, I debated whether to even post this or not as it seems barely a recipe. However, I have friends who are new in the kitchen and I want to keep encouraging them to discover the wonderful possibilities of cooking and eating at home with super easy recipes, so here’s one of my all time favorite comfort dishes I first had at a streetside stall in Seoul. It was a cold day and I remember craving something warm with a little spiciness without going overboard (as I tend to do with spicy food). I came upon a gentleman frying up simple sunny side up eggs in a huge wok and once the yolks were still soft but not jiggly, he added a bunch of kimchi on top, let it sit for another minute, then plopped the entire thing on a plate of hot rice. That was it; I was in love at first bite. It’s definitely not the prettiest dish in the world but it packs a punch for a breakfast with full flavor and spice.
4 large eggs (crack the eggs into a bowl)
Oil for cooking
Kimchi (as much or as little as you prefer)
Sea salt for sprinkling
Heat a few tablespoons of oil in a wok on high heat. Once the oil is hot (you should see some smoke rising), carefully pour the bowl of eggs into the center of the wok. Allow the eggs to fry for about 2 minutes before gently prying the edges of the eggs using a spatula. Loosen the eggs all the way around, taking care not to break the yolks.
Lower the heat to medium and allow the eggs to cook for another 2 minutes. By now, you should be able to slide the spatula all the way around and under the eggs to make sure they are not stuck to the wok. Add the kimchi (traditionally you should use enough to almost completely cover the eggs but you can use as much or as little as you prefer) on top of the eggs, evenly. Allow the eggs to cook for another 1 minute with the kimchi on top.
Place the kimchi topped eggs on a plate of warm rice. Sprinkle with a pinch of sea salt and serve immediately.