A few weeks ago I made my first attempt at fermenting food. I made kimchi. Unfortunately, I wasn’t paying attention to the recipe and made matchsticks out of the ginger instead of mincing it. So it’s very ginger-y. It’s still good, but I wish I’d been paying attention. Or left the ginger out altogether. I wonder how it would work scrambled with eggs?
Regular kimchi goes great, of course. But I don’t know about the ginger. Not a flavor I’d look for with eggs.
Maybe fried up with some potatoes and peppers? “Country potatoes” where the country is Korea!
That’s what I was thinking.
I think extra-gingery kimchi would work fine for something like kimchi jjigae. Or look for recipes that call for Kimchi and ginger (example).
Man, that jigae looks good…good and fiery!
I think it may work pretty well.
One of my favourite vietnamese dishes is an omelette with a filling of whatever vegetables I have to hand plus chilli, garlic and ginger and a healthy shake of soy and fish sauce in the eggs. I’d be tempted to just dump a load of your kimchi in my omelette, sounds great.
Eggs work great with ginger. Definitely gives them more of an Asian feel, but seeing as you’re talking kimchi, I’m guessing you’re ok with that.
I agree. Eggs and ginger are fine. One of my favorite breakfasts is a Mumbai style egg bhurji (a scrambled egg dish), which has chiles, garlic, ginger, spices, onion,tomato, etc., and is fantastic, with a reasonably ginger kick (I cut them into a small mince, though, but I can’t imagine matchsticks would bother me.)
I have to say, though, that kimchi jjigae is my ultimate use for kimchi, and the ginger is absolutely going to be fine. Usually, you want to use older kimchi for that, but it’ll still be good with fresh kimchi. You may also find buddae jjigae (army base stew, which often/usually includes spam and hot dogs in the ingredient list) interesting, too.