Kimchi Scramble Recipes

Steps:

• Dice the Spam into small cubes.
• Crack the eggs into a small bowl and beat to combine.
• Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3-4 minutes.
• Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2-3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.
• Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.
• Enjoy!
• Recipe By: Madeline Park

Steps:

• In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
• In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.

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.

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.

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.