Soft Scrambled Eggs with Quick Cucumber Kimchi and Steamed Rice

Soft scrambled eggs meet bright cucumber-napa kimchi—garlic, ginger, and gochugaru—over hot steamed rice. It echoes Jars Buried Before Frost, when Joseon villages raced the frost to salt the harvest into buried earthenware.

Serves 2

Estimate for one serving

• 900 cal
• 16g protein
• 50g carbs
• 10.5g fat
• 3g fiber

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Ingredients

• 4 large eggs
• 1 medium cucumber
• 1 cup shredded napa cabbage
• 3 cloves garlic
• 1 tbsp grated ginger
• 2 tsp fish sauce
• 1 tbsp gochugaru
• 2 cups cooked rice
• 1 tsp sesame oil
• 2 stalks green onions

Instructions

1. 1Mix shredded napa cabbage, thinly sliced cucumber, minced garlic, grated ginger, fish sauce, gochugaru, and salt in a bowl. Pack into a clean jar and let sit at room temperature for 20 minutes to quick-ferment.
2. 2Heat a skillet over medium-low, add a drizzle of neutral oil, and pour in beaten eggs. Stir gently to create soft curds, cooking for 2-3 minutes until just set.
3. 3Warm the cooked rice in a steamer or microwave until piping hot.
4. 4Divide rice into bowls, top with the soft scrambled eggs, a generous spoonful of the quick cucumber kimchi, a drizzle of sesame oil, and sliced green onions.