A hearty combination of potatoes, tangy kimchi, and eggs, this dish is quick, flavorful and simple to prepare.
Servings: 4
Time: 20 minutes
Ingredients:
- 4 medium-sized potatoes, peeled and diced (about 2 cups)
- 1 cup (300 g) kimchi, chopped
- 4 large eggs
- 4 Tbsp vegetable oil
- 2 Tbsp soy sauce
- salt and pepper to taste
- chopped green onions for garnish
Preparation:
Boil the diced potatoes until fork-tender. Drain and set aside.
In a large skillet, heat vegetable oil over medium heat. Add boiled potatoes to the skillet and sauté until golden brown. Stir in chopped kimchi and cook for an additional 3-5 minutes. Season the medley with soy sauce, salt, and pepper to taste.
Make 4 indentations in the medley and carefully break each egg into it, keeping the yolk intact. Cover the pan with a lid and cook for 2-3 minutes. Before serving make sure the whites are firm while the yolk remains runny.
Garnish with chopped green onions.
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