Spicy Kimchi Scrambled Eggs with Crispy Rice Cake

Instructions

1. 1

   In a mixing bowl, whisk together the eggs, kimchi juice (from the chopped kimchi), soy sauce, gochugaru, salt, and black pepper. Set aside.

   ~2 min
2. 2

   Form the cooked rice into small, flat patties or cakes, about 2-3 inches in diameter. You can press them firmly with your hands.

   ~5 min
3. 3

   Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. Add the rice cakes and pan-fry for 3-4 minutes per side until golden brown and crispy.

   ~8 min
4. 4

   Remove the crispy rice cakes from the pan and set aside on a plate. Keep the pan on the stovetop.

   ~1 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil and the sesame oil to the same frying pan over medium heat. Pour in the egg and kimchi mixture.

6. 6

   Cook the eggs, gently pushing them around with a spatula to create large, soft curds. Cook until they are just set but still slightly moist.

   ~4 min
7. 7

   Serve the spicy kimchi scrambled eggs immediately alongside the crispy rice cakes. Garnish with chopped green onions.

   ~1 min