Kimchi Spam And Egg Scramble Recipe By Tasty Food

KIMCHI SCRAMBLED EGGS ON TOAST

Steps:

• In a skillet over medium-low heat, add 1 tablespoon butter. When melted and foamy, add bread slices in an even layer. Toast until golden, about 1 minute, then flip and toast the other side, another minute. Add more butter as needed for both sides to turn golden brown and toasty. Set aside.
• Crack eggs into a small saucepan. Over medium heat, use a rubber spatula to stir and scramble the eggs; add 1 tablespoon butter and a pinch of salt. Continue stirring vigorously; once the butter has melted and the eggs start to set, keep stirring while moving the pan on and off the heat at intervals. (This is the secret to creamy, tender scrambled eggs.) Remove from heat just before the eggs are fully cooked, and stir in remaining tablespoon of butter. Fold in the kimchi and tofu and stir well to combine.
• Place toasted bread on a serving plate and top with kimchi scrambled eggs. Garnish with scallions and serve immediately.

HOW TO MAKE VEGAN KIMCHI RECIPE BY TASTY

Steps:

• Cut the head of cabbage in half lengthwise and slice off the ends. Quarter lengthwise, then slice crosswise into 2-inch (5 cm) pieces.
• Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Cover with a kitchen towel and let stand for 1-2 hours. Rinse the cabbage thoroughly under cold water, then let drain in a colander.
• Meanwhile, chop the green onions into 1-inch (2 cm) pieces.
• Peel the ginger and garlic.
• Cut the daikon radish into matchsticks.
• Combine the rice, water, garlic, ginger, and soy sauce in a mason jar or medium bowl. Use an immersion blender or standing blender to make a smooth paste. Mix in the sugar and gochugaru, starting with 1 tablespoon for a mild flavor and up to 5 tablespoons to make it spicier.
• Gently squeeze any remaining water from the cabbage and transfer to a large bowl, along with the green onions and daikon. Toss to combine.
• Add the seasoning paste to the bowl. Wearing gloves if you'd like to protect your hands from stings, stains, and smells, gently massage the paste into the vegetables until they are thoroughly coated.
• Pack the kimchi into a large jar, pressing down until the seasoning paste rises to cover the vegetables and leaving at least 1 inch (2 ½ cm) of space at the top. Seal the jar with the lid.
• Eat the kimchi right away or, to ferment, let the jar stand in a dark place at room temperature for 2-14 days. You may see bubbles inside and liquid may seep out of the jar; to be safe, place a bowl or plate under the jar to catch any overflow. Check the kimchi once a day. When it reaches your desired flavor, transfer the jar to the refrigerator. Eat right away, or let sit for another week or 2 for the flavors to deepen.
• Enjoy!

KIMCHI SCRAMBLED EGGS

Steps:

• Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over a low heat. Leave untouched for 30 seconds, then lift the pan a little and swirl the eggs around. Cook for 2 mins more, then fold through the kimchi, breaking up the eggs to scramble them.
• Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.

KIMCHI SCRAMBLE

Steps:

• Cut the pieces of radish root in half lengthwise and slice into thin crescents. Chop the mushrooms and some radish kimchi greens.
• Heat the old over medium high heat. When hot, add the mushrooms and saute for 1-2 minutes. Add the radish root and greens and saute for another minute.
• Reduce the heat to medium. Add the egg and cheese (if using) and season with pepper. Scramble until cooked through.

MOM'S KIMCHI EGG

Steps:

• Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.