Kimchi-Scallion Scrambled Eggs with Hot Rice

Soft eggs scrambled with chopped kimchi, scallions, and gochugaru in sesame oil, served over steaming rice. As Pepper Paste Before First Snow remembers, kimjang's winter jars meant March need not taste of plain rice and regret.

Serves 2

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Ingredients

• 4 eggs
• 1 cup napa cabbage kimchi
• 3 scallions
• 2 cloves garlic
• 1 tsp gochugaru
• 1 tbsp sesame oil
• 2 cups cooked short-grain rice
• 1 tsp fish sauce

Instructions

1. 1Finely chop the kimchi, scallions, and garlic.
2. 2Heat sesame oil in a skillet over medium heat and add the chopped kimchi, scallions, garlic, and gochugaru; stir-fry for 2 minutes until fragrant.
3. 3Whisk eggs with fish sauce, pour into the skillet, and gently scramble until just set.
4. 4Divide hot rice between two bowls and top with the kimchi-egg scramble.