Sunday, September 15, 2013

Caramelized Kimchi Scrambled Eggs

For about a week now, as everyone has probably heard, it has rained like I've never seen in Denver.  It's like the summer of 2005 in New York when the subways kept flooding and the whole city was just streaming with water.  (Needless to say, things are a lot worse than just rainy in a lot of the communities surrounding us, and I'm grateful that the rain has stayed out of our basement, our roof has held up, and we've been home safe and dry throughout.)

The extra moisture has apparently led to some oversized veggies from our CSA, like last week's giant cabbage, which I took as my cue to finally make kimchi (I also included cucumbers, peppers, young leeks, and easter egg radishes from the CSA).  

When it was ready to eat, I wanted to do something a little more special than just rice (even though I'm sure that will be a frequent meal till we eat it all).  This was just the ticket - flavorful comfort food on a rainy night:

1-1.5 cups kimchi, plus more on the side 
Black rice 
4 eggs
1 TB milk
4 TB sugar
2 TB white vinegar
1 TB soy sauce

All you do is:  Mix the kimchi (1 to 1.5 cups - eyeball it; it depends how tightly packed they are and how much you like), sugar, vinegar and soy sauce.  In another bowl, whisk up 3 eggs and the yolk of the fork, plus the milk.  

Heat a frying pan up to high heat, add the kimchi mixture, cover with a lid, and watch it carefully for the liquid to caramelize - about 5 minutes (don't let it burn!).  

Once sticky, pour the egg mixture in, and scramble, stirring constantly until the eggs seem just a little bit runny.  (My brother-in-law, who makes the most amazing scrambled eggs, taught me the trick is to stop then, because they'll keep cooking once you turn off the heat.)  

Eat with rice and more kimchi.  Amazing.

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