Common wisdom dictates that if you want to create complex flavors, you need to put in the work and combine lots of ingredients. Well, common wisdom needs to step off his high-horse and taste these eggs. They include just one other ingredient (apart from oil and garnishings) and have more uncommon flavor than common wisdom would know what to do with.
The secret is the secret ingredient: kimchi, the fermented preparation of cabbage, scallions, radishes, and spicy chili powder that is the pride of any self-respecting Korean cook. The fermentation process builds deep, complex flavors as well as probiotics that are great for human digestion. We get our kimchi from J&H Farm in Brooklyn, a local bodega that sells a variety of home-made kimchi prepared by either grandma, ma, and son – and labeled accordingly. (If you're ever in Windsor Terrace, Brooklyn, get some of their kimchi).
Once you have the kimchi, this recipe takes about as much time and work as frying up an ordinary egg. But, oh the flavor! If your mom is the adventurous type and likes things a bit spicy, make it for her this Sunday. It'll be a brunch she won't soon forget.
Yair's mother came to visit and showed us how to make her original Hungarian-inspired chicken dish. Crispy, browned chicken thighssimmer and stew with fresh cabbage and pungent sauerkraut. Dinner is served.
Common wisdom dictates that if you want to create complex flavors, you need to put in the work and combine lots of ingredients. Well, common wisdom needs to step off his high-horse and taste these eggs. They include just one other ingredient (apart from oil and garnishings) and have more uncommon flavor than common wisdom would know what to do with.
Yair's mother came to visit and showed us how to make her original Hungarian-inspired chicken dish. Crispy, browned chicken thighssimmer and stew with fresh cabbage and pungent sauerkraut. Dinner is served.
