Tomato Egg Stir-Fry with Kimchi
or
Oven-Safe Skillet 24cm Deep
- Cook
- 3 min
⅔ cup (100g) kimchi
1 tomato, cut in eighths
2 eggs, whisked
Kosher salt
1 teaspoon soy sauce
1 teaspoon mirin
1 teaspoon sesame oil
Preheat the pan over medium-high heat for about 90 seconds. Add in sesame oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add whisked eggs and cook for 10 seconds, stirring frequently with a wooden spatula. Once the eggs are semi-cooked, remove and set aside.
Reduce the heat to medium, add kimchi, tomatoes, and salt, and sauté for about 2 minutes or until the tomatoes are tender.
Add soy sauce and mirin and bring to a boil. Return the eggs back to the pan and gently mix in with the tomato and kimchi. Once mixed, turn off the heat and transfer to a plate. Serve warm.
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