Kimchi Egg Skillet,
Excellent!Instructions
Heat an 08-inch skillet (cast iron preferred) over medium-high heat. Add veg oil.Add green onion whites and salt. Cook until fragrant, browning a bit. Add kimchi and gochujang. Cook for a few minutes till the liquid decreases a bit. Add bean sprouts, mix together.
Create a small well in the middle of the pan. Add the two eggs. Decrease heat to medium to slow cook eggs. If cooking too quickly, play musical stovetop eyes between heated and cold ones.
When eggs are cooked to your preference, remove from heat. Portion onto a serving dish. Top with drizzle of sesame oil and seeds.
Ingredients
- 01 T veg oil
- 01 green onion, sliced
- Salt to taste
- 01 can kimchi
- 01 – 02 t gochujang
- 01.5 handful bean sprouts
- 02 eggs
- Sesame oil
- Sesame seeds
Notes
I mixed up my ideas and covered the pan while the eggs cooked; do not recommend. Overcooked the eggs. Looking forward to trying again with the creaminess of a runny egg.I used an 08-inch non-stick skillet.
