Kimchi Scramble
"The unique taste and texture of radish kimchi pairs surprisingly well with scrambled eggs. I've made this dish for many skeptics, and they've all loved it.
The "4-6 pieces of radish" refers to the root, but I usually include a few pieces of radish green too. You can find radish kimchi at many Asian food stores."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 4 eggs, beaten
- 4 white mushrooms
- 4 -6 pieces radishes, from jar of radish kimchi
- 1⁄4 cup cheddar cheese, shredded (optional)
- 2 teaspoons vegetable oil
- pepper
directions
- 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.
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RECIPE SUBMITTED BY
I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make.
I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.
I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.
