Kimchi and Gochujang skillet eggs | Matching Food & Wine

Name: Kimchi and Gochujang skillet eggs | Matching Food & Wine
Ingredients: Oil for frying; 50-60g (1 3/4-2 1/4 oz) bacon lardons (optional); 1 spring onion (scallion) sliced finely on a diagonal, whites and greens kept separate; 100g (3 1/2 oz) kimchi, larger bits roughly chopped; 2-3 tbsp kimchi brine; 1 tbsp gochujang; 60g (2 1/4 oz) sliced fresh tteok (Korean rice cakes); 2 medium eggs; 1/3 tsp gochugaru pepper flakes or another chilli flake); 1/2 tsp toasted sesame seeds

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Eggs can take quite a lot of spice as this punchy Korean-style recipe from Ed Smith’s book Good Eggs demonstrates. Worth making just for the one of you.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.matchingfoodandwine.com.

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Ingredients

Oil for frying
50-60g (1 3/4-2 1/4 oz) bacon lardons (optional)
1 spring onion (scallion) sliced finely on a diagonal, whites and greens kept separate
100g (3 1/2 oz) kimchi, larger bits roughly chopped
2-3 tbsp kimchi brine
1 tbsp gochujang
60g (2 1/4 oz) sliced fresh tteok (Korean rice cakes)
2 medium eggs
1/3 tsp gochugaru pepper flakes or another chilli flake)
1/2 tsp toasted sesame seeds