I was looking to use up the leftover kimchi from my mac ‘n’ cheese, and throwing it into a fried egg seemed the easiest option. I also added tuna hoping the sweetness would nicely complement the tangy veg (it did!). This is such a homey dish, not the most appetising-looking, but big on flavours. Goes great with rice!
15 mins (Prep: 10 mins. Cook: 5 mins)
2 tbsp olive oil
1 canned tuna, drained
3 tbsp kimchi, chopped
1 tbsp kimchi juice
1 white onion, chopped
1 clove garlic, minced
¼ tsp ground black pepper
1 tsp sesame oil
2 tbsp flour
1. Mix all the ingredients (except olive oil) in a large bowl thoroughly.
2. Heat up olive oil in a non-stick pan over medium high heat.
3. Place the egg mixture on the pan and spread it thinly and evenly with a spoon.
4. Cook for 1½ to 2 mins on each side until the bottom gets golden brown and crispy.