Ingredients
Eggs and Seasoning
- 4 eggs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Kimchi Mixture
- 1 teaspoon sesame oil
- 1 cup kimchi, chopped
- 1 teaspoon gochujang (optional)
- 1 teaspoon soy sauce
Cooking Fat and Garnish
- 1 tablespoon butter or oil
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds, for garnish
Instructions
- Prepare the kimchi base: Heat the sesame oil in a skillet over medium heat. Add the chopped kimchi and stir-fry for about 2 minutes, until it starts to soften. Stir in the gochujang, if using, and the soy sauce, mixing well to coat the kimchi.
- Create wells for the eggs: Spread the kimchi evenly across the skillet. Use a spoon to make four small wells in the kimchi. Drop a bit of butter or oil into each well.
- Add eggs to the skillet: Crack one egg into each well carefully, ensuring the yolks remain intact. Sprinkle the eggs with kosher salt and freshly ground black pepper.
- Steam the eggs: Lower the heat and cover the pan with a lid. Let the eggs steam for 3 to 5 minutes until the whites are set but the yolks remain soft. For firmer yolks, continue steaming with the lid on for an additional 1 to 2 minutes.
- Serve: Remove the lid and garnish the eggs with thinly sliced green onions and sesame seeds. Serve immediately, straight from the pan, alongside steamed rice or toast.
Notes
- For a stronger and deeper flavor, use older, well-fermented kimchi which tends to be tangier and bolder in taste.
- If eggs do not set properly, add a tablespoon of water to the skillet before covering again to create steam and cook a little longer.
- Leftovers can be reheated gently in a pan or microwave, though the yolks will no longer be runny.
- Enhance the dish by adding tofu, spinach, or leftover roasted vegetables to the kimchi mixture for a heartier meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean
