Silky seasoned eggs and herbaceous buchu tops hot rice for a quick and easy meal.

Buchu and Egg Deopbap

Serves 2

Living in Asia has shown me that eggs are so much more versatile than American cuisine gives opportunity for. My view of eggs has grown to see them as more than an extra ingredient or breakfast food to something that can shine and stand up as a protein on its own.

This simple meal comes together in the same amount of time it takes for the rice cooker to finish. Literally, start the rice then make the sauce. Cut the buchu or garlic chives (in English) and wait until the rice is finished. Fluff the finished rice, mix and cook the eggs and dinner is served! The result is silky seasoned eggs and herbaceous buchu atop hot rice. The gochujang ketchup is completely optional but I like the tangy spice it adds to round out an otherwise gentle dish. 

Ingredients

Gochujang Ketchup

2 T gochujang

1.5 T ketchup

3 – 4 t sriracha

2 t rice vinegar

2 t soy sauce

2 – 6 t water  

Stir Fry

2 garlic cloves, ends trimmed

4 t mirin

1.5 t soy sauce

1 t kosher salt

0.50 t ground black pepper

6 large eggs

1.5 T vegetable oil

150g (1.5 c) buchu, cut into 1 in pieces

Finishing

White or black sesame seeds

Hot rice

Recipe Know-how

1.      In a small bowl, combine the sauce ingredients mixing well.

• Add water to adjust the thickness of the sauce. For a thicker sauce add less water for a thinner sauce add more.

• Taste and adjust seasoning as desired. Set aside.

Ideally allowing the sauce to sit for 30 minutes is best but is not necessary.

2.      In a medium bowl, use a microplane to grate the garlic.

• Add the mirin, soy, salt and pepper mixing until combined.

• Add the eggs and beat until smooth.

3.      Heat a saute pan over high heat.

• Add the oil allowing it to heat for 10 seconds.

• Add the buchu and saute for 30 seconds stirring frequently with a heat-proof spatula.

The buchu will wilt slightly and darken in color.

• Add the eggs and stir frequently, scraping the sides and bottom constantly until large curds form and the buchu integrates with the eggs.

This should take no more than 1.5 – 2 minutes and the eggs should not take on any color. 

• Remove from the heat while still a little soft but set, the eggs will continue to cook as they stand and when plated on the hot rice.

4.      Divide the stir fry between two bowls of hot rice and top with sesame seeds.

5.      Serve passing the sauce at the table.