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Kimchi and Gochujang Skillet Eggs

Inspired by a Korean kimchi jiggae (stew), this one-pan egg recipe from Ed Smith packs a delicious punch. This versatile dish can be served with rice or bread and also works for breakfast, lunch or dinner.


Taking much inspiration from a Korean kimchi jiggae (stew), these eggs are packed with flavour and extremely convenient. Sliced tteok (thin, pleasingly chewy and bouncy discs made of rice flour) are available online if not near you, and provide heft and texture to the dish. You could alternatively (or additionally) serve these eggs with plain rice, or scoop it up with any fresh, bouncy or pliable bread.

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oil, for frying
50–60g (1 ¾ –2 ¼ oz) bacon lardons (optional)
1 spring onion (scallion), sliced finely on a diagonal, whites and greens kept separate
100g (3 ½ oz) kimchi, larger bits roughly chopped
2–3 tbsp kimchi brine
1 tbsp gochujang
60g (2 ¼ oz) sliced fresh tteok (Korean rice cakes)
2 medium eggs
1⁄3 tsp gochugaru pepper flakes (or another chilli flake)
½ tsp toasted sesame seeds


Pour a hint of oil into a 20–22cm (8–9in) frying pan (skillet) set over a medium-high heat. Before the pan is hot, add the lardons, if using, and let these render and fry for 5 minutes until beginning to colour and crisp. Add the white parts of the spring onion, cook for 1 minute more, stirring, then add the kimchi, kimchi brine, gochujang and 100ml (scant ½ cup) water. Simmer for 5 minutes until the liquid in the pan is around 1cm ( ½ in) deep.

Scatter in the rice cakes, then make wells in the mixture between mounds of kimchi and crack the eggs into them. Reduce the heat a little, cover and gently simmer for 2 ½ –3 minutes until the whites are set. Remove from the heat. If the whites aren’t firm by this point, keep the pan off the hob, but return the lid and check again after 30–60 seconds.

Scatter over the gochugaru flakes, sesame seeds and the spring onion greens. I like to eat this with a spoon, straight from the pan.

ALSO CONSIDER Draping 1–2 slices of burger cheese over the top or grating over some Parmesan. Honestly. If you have instant dashi powder, make this more brothy (like a jiggae), substituting the water with 400–500ml ( 1 ¾ –2 cups) dashi. Omitting the rice cakes and serving over instant ramyun noodles.

Good Eggs by Ed Smith (Quadrille, £22), Photography by Sam A Harris.

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