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KOREAN FUSION KIMCHI SHAKSHUKA

Name: KOREAN FUSION KIMCHI SHAKSHUKA
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: Oil; 1 Onion, chopped small; 2 tbsp Korean chilli flakes; 4 Garlic cloves, crushed; 500g Kimchi, drained and chopped; 4 Spring Onions, sliced into thin rounds; 1 tin Chopped tomatoes; 1 tbsp Soya sauce; 2 tbsp Ketchup; 4 Eggs; 1 tbsp Sesame oil; 0.5 tbsp White sesame seeds, roasted; 0.5 tbsp Black sesame seeds, roasted; .; OPTIONAL ACCOMPANIMENTS; Pickled Garlic Stem; Steamed Character Buns; Pickled Radish; Crispy Fried Tteokbokki (Korean rice cakes); Fried Seaweed & Vermicelli roll

by Zars Kitchen Admin July 28, 2022

July 28, 2022

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“Oseyo” means “Welcome, please come in” and this encompasses all that Oseyo stands for… everyone is welcome and the store has something for everyone!! #EveryonesWelcome

What’s your favourite fusion dish? Pop over to OSEYO, the largest Korean & Asian retailer in the UK to pick up all those essential ingredients to make this Korean Fusion Kimchi Shakshuka.

KOREAN FUSION KIMCHI SHAKSHUKA

Serves: 4 Prep Time: 10M Cooking Time: 15M 15M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 2 voted )

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Ingredients

Oil

1 Onion, chopped small

2 tbsp Korean chilli flakes

4 Garlic cloves, crushed

500g Kimchi, drained and chopped

4 Spring Onions, sliced into thin rounds

1 tin Chopped tomatoes

1 tbsp Soya sauce

2 tbsp Ketchup

4 Eggs

1 tbsp Sesame oil

0.5 tbsp White sesame seeds, roasted

0.5 tbsp Black sesame seeds, roasted

.

OPTIONAL ACCOMPANIMENTS

Pickled Garlic Stem

Steamed Character Buns

Pickled Radish

Crispy Fried Tteokbokki (Korean rice cakes)

Fried Seaweed & Vermicelli roll

Instructions

In a large frying pan over medium heat with a little oil, fry the onions util translucent

Add the Korean chilli flakes and the garlic and sauté for a couple of minutes

Add the kimchi and fry, stirring for 1-2 minutes

Add 3/4 off the spring onions, tinned tomatoes, soya sauce and ketchup, sauté for a couple of minutes until the sauce is slightly thickened

Make four indentations in the sauce then crack an egg into each and cover the pan

Cook until the egg whites are just set but yolks still runny

Turn off the heat, garnish with spring onions, sesame oil and the roasted sesame seeds

Serve immediately with your choice of accompaniments

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

KOREAN FUSION KIMCHI SHAKSHUKA

KOREAN FUSION KIMCHI SHAKSHUKA

Ingredients

Instructions

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