Side Dishes
Bok Choy Kimchi(청경채 김치)
Fresh bok choy is lightly salted and coated with a pear, plum extract, chili, garlic, and ginger seasoning.
View recipeSide Dishes
Steamed Eggs with Rice and Kimchi찬밥김치달걀찜
A soft steamed egg dish made with leftover rice, finely chopped kimchi, vegetables, and a touch of salted-shrimp brine.
02
Instructions
- 1
Shake off and remove the filling from the napa cabbage kimchi.
- 2
Finely chop the kimchi from step 1, then squeeze out the excess liquid.
- 3
Finely chop the carrot, onion, and green onion.
- 4
Strain the egg whites and yolks through a sieve.
- 5
Add half a cup of water to the eggs and stir well. Mix in the prepared kimchi and vegetables, along with the cold rice, and season with salted-shrimp brine.
- 6
Place the mixture from step 5 in a steamer and steam it.
Ingredient substitutions
- Egg
- For binding, use a commercial egg replacer or a small starch slurry; the flavor and texture will change.
- Rice
- Medium-grain rice works well. Long-grain rice is usable but gives a drier, looser texture.
- Kimchi
- There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
- Carrot
- Bell pepper adds color but a different flavor.
- Onion
- Shallot or leek works with a different aroma.
Nutrition & source
Nutrition per serving
- Calories
- 134.2
- Protein
- 7.9
- Carbs
- 12.2
- Fat
- 5.7
- Sodium
- 465.7
Source: Food Safety Korea / Ministry of Food and Drug Safety
Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.
Source detailsRelated Korean recipes
Side Dishes
Braised Chicken with Dried Radish Greens(시래기닭조림)
Tender chicken braised with dried radish greens, root vegetables, peppers, and a lightly sweet soy-based seasoning.
View recipe
Side Dishes
Braised Pork Ribs with King Oyster Mushrooms(새송이등갈비)
Pork ribs slowly braised in a mild vegetable broth with low-sodium soy sauce, king oyster mushrooms, and vegetables.
View recipe