Kimchi and Gochujang Skillet Eggs Recipe | Ed Smith

Name: Kimchi and Gochujang Skillet Eggs Recipe | Ed Smith
Ingredients: oil, for frying; 50–60g (1 ¾ –2 ¼ oz) bacon lardons (optional); 1 spring onion (scallion), sliced finely on a diagonal, whites and greens kept separate; 100g (3 ½ oz) kimchi, larger bits roughly chopped; 2–3 tbsp kimchi brine; 1 tbsp gochujang; 60g (2 ¼ oz) sliced fresh tteok (Korean rice cakes); 2 medium eggs; 1⁄3 tsp gochugaru pepper flakes (or another chilli flake); ½ tsp toasted sesame seeds

thehappyfoodie.co.uk

Inspired by a Korean kimchi jiggae (stew), this one-pan egg recipe packs a delicious punch. Serve with rice or bread and enjoy at any time of day.

View full recipe on thehappyfoodie.co.uk

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Ingredients

oil, for frying
50–60g (1 ¾ –2 ¼ oz) bacon lardons (optional)
1 spring onion (scallion), sliced finely on a diagonal, whites and greens kept separate
100g (3 ½ oz) kimchi, larger bits roughly chopped
2–3 tbsp kimchi brine
1 tbsp gochujang
60g (2 ¼ oz) sliced fresh tteok (Korean rice cakes)
2 medium eggs
1⁄3 tsp gochugaru pepper flakes (or another chilli flake)
½ tsp toasted sesame seeds