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Kimchi Style Cabbage and Fried Eggs (Or, Faux-Chi)

Kimchi Style Cabbage and Fried Eggs (Or, Faux-Chi)

March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re headed (spring). In terms of writing, March feels like the first sentence, followed by a blinking cursor. It’s a tough one, mentally, to overcome.

Most of the country is still holding its breath, waiting for that last snowstorm to pass. Here in California, we’re starting to feel the beginnings of summer. It’s still light out at 6 pm — a welcome change. We’ve been eating strawberries from the market that no longer taste like cardboard! The vegetable selection is still reminiscent of winter: kale and more kale, carrots and brussels sprouts. But there are signs. There are signs!

Kimchi Style Cabbage and Fried Eggs (Or, Faux-Chi)

There are trips on the calendar; to Lake Tahoe and Portland and Seattle. I’ve got a little bunch of ranunculus in all shades of yellow and orange sitting in a vase on my bedside table. And a growing list of recipes I’ve been waiting all winter to make.

I remember in the latter stages of my pregnancy, having the strangest feeling. Like I was a balloon that had hit the ceiling, with nowhere to go. It was that in-between: a life I knew so well, fading, and a life I knew so little about, just beyond the door. I couldn’t stand not knowing. I couldn’t sleep, not knowing.

Kimchi Style Cabbage and Fried Eggs (Or, Faux-Chi)

But what do we ever really know, anyway?

***
I can eat kimchi by the spoonful. Thankfully, I stumbled upon a recipe that allowed me to turn kimchi into a meal and required no fermentation! Remarkably, this fresh cabbage kimchi tastes very much like the real deal. I call it faux-chi. I recommend making a double batch, frying up some eggs and having yourself a splendid little lunch.

If you’re mildly obsessed with kimchi like I am, here are a couple of other beautiful and original kimchi recipes:

Kimchi Fried Rice (are Nicole and I on the same wavelength or what?)
Kimchi Ramen (this soup had incredible flavor; I can’t wait to make it again and again)
Brussels Sprout Kimchi Tacos (brussels AND kimchi? giiiiiiiirl….)
Kimchi Latkes (a lady after my own Jew-ish heart…)

Kimchi Style Cabbage and Fried Eggs
adapted from Bon Appetit

2 scallions, thinly sliced, plus more, for garnish
2 cloves of garlic
1 1” piece of ginger, peeled and roughly chopped
2 tablespoons gochugaru (Korean chili flakes)
1 tablespoon of fish sauce
1 tablespoon of brown rice vinegar
2 tablespoons of vegetable oil
1/2 head of green cabbage, sliced into roughly 1″ strips
sea salt and freshly ground pepper
2-4 fried eggs (sunny side up), for serving

1. Combine the scallions, garlic, ginger, gochugaru, fish sauce, and rice vinegar in a blender and puree.
2. Add the oil to a large skillet and heat over high heat. Add the cabbage and cook, tossing, for about five minutes (or until ‘crisp-tender’).
3. Spoon the puree into the cabbage and toss to coat. Divide cabbage among plates, top with fried eggs and season with salt and freshly ground pepper.

Musical Pairings: Kimchi Style Cabbage and Fried Eggs (Or, Faux-Chi) + MØ – No Mythologies To Follow

MØ No Mythologies To FollowMore on the Turntable.

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Posted by Kasey

KaseyProfileSunspot

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • http://londonbakes.blogspot.com Kathryn

    I totally, totally get what you mean about March. There’s such a feeling of promise about this month which makes it seem ever longer.

    PS love the name ‘faux-chi’ + this recipe, of course. This looks like the perfect in-betweeny type of meal when we’re not sure whether it’s still winter or summer yet.

  • Alejandro Irazabal

    I love Kimchi but I never get to try to do the original stuff, fermentation in my kitchen seems a bit too much! Looking forward to try this at home!! lovely site!

  • cindy ensley

    I love kimchi! Of course, I think my mom’s is the best, but I have made a few batches that have been pretty excellent. I love this faux-chi idea…no waiting, instant comfort!

  • Jacqui MacKenzie

    “March feels like the first sentence, followed by a blinking cursor.” So, so right. I’m in Chicago, where we get teased with 50-degree days and then get pounded with snow the next day. But winter can’t last forever, and the strawberries will come for us soon, and kimchi! Yes!

  • http://www.turntablekitchen.com Kasey

    That stretch after the holidays always feels long because there are no public holidays and everyone is sort of heads down…for me, it’s the countdown to spring :)

  • http://www.turntablekitchen.com Kasey

    Ditto! I usually end up buying the stuff premade..but I found the flavor to be so similar, and for this to be so little work. Thanks for stopping by to say hello!

  • http://www.turntablekitchen.com Kasey

    Cindy! First of all: CONGRATULATIONS!! I haven’t had a chance to comment on your blog yet. I hope you are enjoy lots of your mom’s finest kimchi :) This is definitely the faux deal..but it hits the spot! x

  • http://www.turntablekitchen.com Kasey

    That’s what I hear! It always seems that March is a teaser :) Even here for us. But you’re right…winter can’t last forever and strawberries are for sure just around the bend. x

  • Nicole

    I’m usually pretty patient with the seasons, but I have to admit that this winter has tested that patience. The extra light is glorious. Love this faux-chi, Kasey, ha! Great minds! :)

  • Nicole

    Loved this post Kasey! The first paragraph is so beautiful. Sums up March with perfection.

  • Heather Christo

    This winter is waring on me like I can’t remember when. It’s been a hard one, and i am practically desperate for some sun and warmth. I love your short cut kimchi, and who doesn’t love a fried egg on anything!?

  • cindy ensley

    Thank you so much, Kasey!!

  • Lindsey (dolly and oatmeal)

    I love your take on kimchi here, makes it all so possible to whip and enjoy all in a matter of minutes. Plus, #putaneggonit!

    I totally feel you on the March blues/redundancy of the month. April seems a lot more doable! Thanks for the shout-out, and for putting me on to kimchi lakes, the two together sound like a party.

  • http://www.athoughtforfood.net/ Brian Samuels

    Ha! I made something very similar this morning for bfast and it was awesome! Yours, however looks even better.

  • Kimberley

    YESSSSS. I want this big time. And I love your March analogy. It’s spot on. :)

  • http://www.turntablekitchen.com Kasey

    You’re good. I have no patience – with seasons, with life. The extra light is like a dose of happy pills for me :)

  • http://www.turntablekitchen.com Kasey

    Thank you so much, Nicole! xo

  • http://www.turntablekitchen.com Kasey

    This is why I am eyeing a trip to Mexico in May. And I don’t even live in Seattle :)

  • http://www.turntablekitchen.com Kasey

    Always, always #putaneggonit. Your blog has been inspiring me bigtime, lady. Congrats on the Saveur nod!!

  • http://www.turntablekitchen.com Kasey

    Oh, kimchi cabbage for breakfast? I will do that any day. Thanks, Brian!

  • http://www.turntablekitchen.com Kasey

    Who loves March, anyway?! Just kidding. :)

  • Chrisitna

    Yes!!! Kimchi anything is right up my alley!

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