“Do you know what breakfast cereal is made of? It’s made of all those little curly wooden shavings you find in pencil sharpeners!”
― Roald Dahl
If you’re like me you need a full breakfast every morning. It is one of my favorite meals in fact! Grabbing a granola bar on the way out the door just does not cut it for me. I typically eat over easy eggs for breakfast, but that can get pretty boring to say the least. When I want to mix things up I dig out the batch of homemade kimchi that languishes in the back of my fridge. Kimchi is great because it keeps for forever and just keeps getting more delicious. I love love love stinky kimchi.
One of my favorite ways to incorporate kimchi into my breakfast is by frying it up into a hashbrown-like disk. A kimchi hashbrown, if you will. I was first inspired by Maangchi’s kimchijeon recipe. Maangchi describes kimchijeon (kimchi pancake to us english speakers) as a “family snack” but since I’m the only one in the house who likes kimchi on a daily basis I had to make it suitable for one. I took out the onions because no one wants to chop onions early in the morning, especially me. I also added soy sauce and gochujang for a little extra oomph and some dried anchovies for protein. The finished product is spicy and crunchy and pairs perfectly with a runny egg. Another great thing is you get the savoriness of a hashbrown without the additional calories. Kimchi is very low calorie and packed full of healthy goodness.
Pro tip: elevate this dish by cracking an onsen egg over top instead of a fried egg.
Make this quick Kimchi Hashbrown as a way to spice up your weekday breakfast.
- 1/2 cup kimchi
- 1/2 tbsp soy sauce
- 1/2 tsp gochujang
- 1-2 tbsp small dried anchovies
- 1/4 cup all purpose flour
- 1/4 tsp sugar
- 2-4 tbsp water
- 1 tbsp coconut oil for frying
- 1 egg
Roughly chop kimchi. You don't want huge chunks but you also don't want it minced.
Add soy sauce, gochujang, and 1 tablespoon of water to a small mixing bowl and stir to loosen up the gochujang.
Add kimchi, anchovies, flour, and sugar to the soy sauce and gochujang mixture. Stir until all ingredients are incorporated.
Add water to mixture one tablespoon at a time until you have a very thick batter.
Heat coconut oil in a medium sized frying pan over medium/medium-high heat until a laser thermometer shows a temperature of 250-300 degrees F.
Pour batter into pan and spread into a disk. Cook for 3-4 minutes on each side until both sides are crispy and golden brown.
Remove hashbrown from pan and fry the egg in the remains of the coconut oil. For runny eggs this takes about 1 minute on each side.
Top hashbrown with the fried egg and serve immediately.
Modified from Maangchi's Kimchi Pancake recipe.
Make It Yourself:
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