Kimchi, although it is known all over the world, is still underrated when it comes to using it as an ingredient. As an advocate for foodism, we thought to try it with another banchan called Gamja Jorim or Korean glazed potatoes. A Korean inspired brunch with sweetness and spice.
Sunny-Side-Up Egg On Braised Kimchi-Potato
Ingredients
- 1/4 cup chopped kimchi cabbage
- 1 tbsp kimchi juice
- 2 medium potatoes cubed
- 1/2 cup onions
- 2 cloves garlic minced
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp corn syrup
- 2-3 tbsp. cooking oil
- 1 tsp. Gochujang or Korean spicy bean paste (optional)
- Topping
- 4 large over medium eggs for topping
- sesame seeds
Instructions
- Heat pan. Add oil.
- Cook potatoes. Pan fry it until light golden brown.
- Add onions and garlic and toss ingredients together for 2 minutes.
- Place in chopped kimchi cabbages and juice and simmer for 3 minutes.
- Add the sugar, corn syrup, soy sauce. For more spice, add Gochujang if desired.
- Serve in individual plates. Place an egg or two on top. Sprinkle sesame seeds.
- Enjoy your brunch!
Notes
Tofu is a good addition to this dish. Use the semi-firm version. Fry it beforehand and mix it in at the very last.
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