Kimchi Gochujang Shakshuka

Method

1. Cut the kimchi into 1 cm pieces, collecting the juice that runs out in a cup. Slice the onion thinly and mince the garlic. Slice the scallions, keeping the white and green parts separate.

2. Heat the oil in a 24 cm frying pan over medium heat and stir-fry the onion, kimchi and scallion whites for 5 min, until the onion is soft and the kimchi edges turn lightly caramelized.

   Add in this stepCooking oil 1 tbspOnion ½Well-fermented napa cabbage kimchi 150 gScallions 1

   medium heat

3. Turn down to medium-low heat, add the garlic, gochujang and gochugaru and stir for 1 min. Gochujang burns quickly, so keep it moving.

   Add in this stepGarlic cloves 2Gochujang (Korean chili paste) 1 tbspGochugaru (Korean chili flakes) 1 tsp

   medium-low heat

4. Add the tomatoes, kimchi juice, sugar and water and simmer over medium heat for 10 min, until thick. Taste: if the kimchi is very sour, add another pinch of sugar.

   Add in this stepCanned chopped tomatoes 400 gKimchi juice 2 tbspSugar ½ tspWater 50 ml

   medium heat

5. Make 4 wells with a spoon, crack an egg into each and scatter the mozzarella between the eggs. Cover and cook over low heat for 6 min, until the whites are set and the cheese has melted, then turn off the heat.

   Add in this stepEggs 4Shredded mozzarella 40 g

   low heat

6. Drizzle with sesame oil and sprinkle with the scallion greens and sesame seeds. Serve with rice or toast, breaking the yolks into the sauce.

   Add in this stepToasted sesame oil 1 tspScallions 1Toasted sesame seeds 1 tspWarm cooked rice (or toast) 300 g