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United States, Americas · Egg Foo Young

Kimchi Pork Egg Foo Young with Gochujang Gravy (Chinese-American × Korean)

Egg foo young patties loaded with stir-fried kimchi and pork, smothered in a sweet-savoury gochujang gravy: takeout classic meets Korean home cooking.

ServingsServes 2
Total cooking time33 min
DifficultyMedium
About servingsCook the pork until no pink remains, and fry the patties until firm all the way to the centre.

Method

  1. Lightly squeeze the juice out of the kimchi and chop it into 1 cm pieces. Cut the scallions into 3 cm lengths, keeping a few green tops for garnish. Rinse the bean sprouts and dry them well.

  2. Heat a little of the oil in a 26 cm frying pan over medium-high heat. Add the pork and break it up with a spatula; once no pink remains, add the kimchi and stir-fry together for , until the kimchi edges turn slightly translucent. Tip into a bowl and let cool for about 5 minutes; if it goes into the eggs hot, they start cooking too early. Wipe the pan clean with paper towels.

    Add in this stepVegetable oil ¾ tbspGround pork 100 gWell-fermented napa cabbage kimchi 120 g

    medium-high heat

  3. Put the stock, gochujang, soy sauce and honey in a 16 cm saucepan, stir until the gochujang dissolves and bring to a simmer over medium heat. Re-stir the cornstarch and water slurry, pour it in and simmer for more, until glossy and thickened. Turn off the heat and stir in the sesame oil.

    Add in this stepChicken stock 200 mlGochujang (Korean chili paste) 1½ tspSoy sauce 1 tspHoney 1 tspCornstarch 3 tspWater (for the slurry) 3 tbspToasted sesame oil ½ tsp

    medium heat

  4. Beat the eggs well in a bowl, then mix in the cooled kimchi pork, bean sprouts and scallions (not the garnish). The kimchi is salty, so no extra seasoning is needed.

    Add in this stepEggs 4Mung bean sprouts 60 gScallions 1½

  5. Heat the rest of the oil in the wiped pan over medium-high heat for , then turn down to medium heat. Stir the mixture, ladle in about 120 ml per patty, shape into 10 cm rounds and fry for per side until golden. Flip with two spatulas, turning the patty away from you. Number of rounds: 2.

    Add in this stepVegetable oil 3¼ tbsp

    medium-high heat→medium heat

  6. Stack the patties on plates, pour the warm gochujang gravy over and finish with the reserved scallion greens and sesame seeds. Great with rice or a simple lettuce salad.

    Add in this stepScallions ½Toasted sesame seeds 1 tsp

Cook's tip

The more sour the kimchi, the deeper the flavour; if it is very sour, add a pinch of sugar while stir-frying. For a milder version, halve the gochujang and replace it with the same amount of oyster sauce.

Cooking it at camp

Make the kimchi pork and the gochujang gravy at home, cool them and pack them in the cooler; at camp you only beat the eggs and fry. On one burner, warm the gravy first, cover it with foil and then fry the patties.