Serves: 4 | Time: 20 min
A quick, hearty skillet of potatoes, kimchi, and eggs. Simple to prepare and full of flavor.
Ingredients
- 4 medium 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 potatoes. Boil the diced potatoes until fork-tender. Drain and set aside.
Sauté the potatoes. Heat the vegetable oil in a large skillet over medium heat. Add the potatoes and sauté until golden brown.
Add the kimchi. Stir in the chopped kimchi and cook for 3–5 minutes.
Season. Add the soy sauce, salt, and pepper to taste.
Cook the eggs. Make 4 indentations in the skillet and crack an egg into each one, keeping the yolk intact. Cover and cook for 2–3 minutes, until the whites are set but the yolk is still runny.
Serve. Garnish with chopped green onions and serve from the skillet.
Notes
Kimchi: Well-fermented kimchi gives a deeper, tangier flavor. Any style works — napa cabbage kimchi is most common.
Potatoes: Yukon Gold or red potatoes hold their shape better in the skillet than russets.
Eggs: For fully set yolks, cook covered for an extra 1–2 minutes.
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