Kimchi jun with crisp egg and chilli

AT A GLANCE

  • Serves 4 people

  • 6 eggs
  • 400 gm kimchi (see note), thinly sliced, 2 tbsp liquid reserved
  • 75 gm (½ cup) plain flour
  • 6 spring onions, white part thinly sliced, green part cut into julienne
  • 125 ml (½ cup) vegetable or peanut oil
  • 40 gm bean sprouts, tails trimmed, placed in iced water
  • 1 long red chilli, thinly sliced
  • To serve: gochujang (see note)
01   Preheat oven to 120C. Lightly whisk 2 eggs in a bowl, add kimchi, kimchi liquid, flour, thinly sliced onion and 120ml water, season to taste and stir to combine. The batter should be thin. If it’s too thick, thin with a little water; it it’s too thin, add extra flour. Heat 1 tbsp oil in a frying pan over medium-high heat. Add one-quarter of the batter, spread evenly with a spoon and cook, turning once, until golden and crisp (2-3 minutes). Transfer to an oven tray and keep warm in oven. Repeat with remaining batter.
02   Heat remaining oil in frying pan, add remaining eggs in batches and fry until crisp and cooked to your liking (2-3 minutes for runny yolks).
03   Scatter kimchi jun with julienned spring onion, bean sprouts and thinly sliced chilli and serve hot with eggs and gochujang.

Note Kimchi and gochujang (fermented Korean chilli paste) are available from Asian grocers. If gochujang is unavailable, substitute another chilli sauce.

Topics:

KOREAN, FAST, KIMCHI, SPRING ONIONS, SPRING, MAIN

Recipe:

ALICE STOREY

Photography:

VANESSA LEVIS

Styling:

ALICE STOREY AND EMMA KNOWLES

FEATURED IN

Sep 2012

Sep 2012

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