This is my take on a recipe from the New York Times's Restaurant Takeaway column. It's a simple kimchi-and-egg dish, jazzed up with a rice vinegar-honey-Sriracha drizzle. The combination of crunchy and soft, sweet and spicy, is really terrific. —ieatthepeach
unseasoned rice vinegar
Sriracha, or to taste
low-sodium soy sauce
White pepper to taste
vegetable, peanut, or canola oil
In This Recipe
Note: For this recipe, you'll need an 8- or 10-inch nonstick skillet that can go in the oven.
Preheat the oven to 350º F. In a small bowl, whisk together rice vinegar, honey, and Sriracha. In a medium mixing bowl, beat together eggs, soy sauce, and white pepper. Set aside.
Pat the kimchi as dry as you can with a paper towel, and finely chop. Cut the scallions in half lengthwise, then cut into 1-inch batons. Set aside.
In a medium nonstick oven-safe skillet, heat oil over medium-high heat until very hot. Add scallions and saute for 1-2 minutes, or until the scallions start to soften. Add kimchi and saute for another 30 seconds to a minute, or until the mixture is warm and fragrant.
Remove the pan from the heat, and wait a second or two for the sizzling to subside. Add eggs and quickly stir to incorporate the kimchi and scallions. Transfer the skillet to the oven and bake for 8-12 minutes (shorter for a 10-inch skillet, longer for an 8-inch), or until the frittata is set on top but still tender and soft all the way through.
Remove the skillet from the oven and immediately transfer the frittata to a cutting board. Cut into wedges, and season lightly with salt. Serve warm or at room temperature, drizzled with the Sriracha mixture.