LLAMA_KITCHENLABS#01 – Korean Scrambled Eggs

Welcome to the very first installment of LLAMAKITCHENLABS! This is where I post recipes made on the fly with whatever ingredients I have. With them basically being experiments, there’s a 50-50 chance of the dish being as fabulous as a Michelin-starred offering or as hazardous as nuclear waste that’s unfit for human consumption… So let’s see how this one goes!

How’d the Idea Come About?

So I originally just wanted to make regular scrambled eggs, but because I had made them the day before, I wanted to try something new, and being back home meant I had a lot of ingredients to play with. My thought process for creating this experiment is shown in the illustration presented below:

At this point, you know you shouldn’t be taking this post too seriously

Recipe

The experiment was done with the following ingredients:

For the Scrambled Eggs:

3 Eggs
1 tbsp Onions, chopped
1 cup Spam in cubes
1 cup Sausages, chopped
1/2 cup Kimchi, squeezed and completely drained*
2 tbsp Spring Onions, chopped
2 Garlic cloves, chopped
Salt & Pepper, to taste

For the Sauce:

2 tbsp Kimchi juice
1 tbsp Gochujang paste
1 tbsp Oyster sauce
1 tbsp Soy sauce
1 tsp Chili oil

* Save the kimchi juice and set it aside for the sauce.

Recommended utensils:

Skillet
Whisk

Preparation:

Beat the eggs (I prefer to use a whisk) and add all of the ingredients listed for the scrambled eggs aside from the garlic cloves.
Make sure the added ingredients are well-coated in the beaten egg.
Heat up a skillet with some oil and add the chopped garlic cloves. Once the garlic begins to give off its lovely fragrance, add the egg mixture.
Keep stirring the mixture frequently to ensure the egg is thoroughly cooked, then break it into little clumps.
Mix all the listed ingredients for the sauce in a small bowl, then pour on top of the eggs and stir well to ensure everything is coated with the sauce.
Keep stirring the scrambled eggs in the skillet until the sauce has been reduced and is a bit thicker.
Voila!

Adjustments

Reduce the saltiness of the dish, so I suggest either lowering the amount of soy sauce or removing it from the recipe entirely.
Incorporating condiments that provide depth to the flavor of the dish. Adding white pepper to the egg mixture and sesame oil to the sauce could help a little bit, maybe?
Chopping the kimchi into bite-sized pieces for better coating of the beaten egg.

Sustainments

The oyster sauce was the MVP, as its dark, sweet, and savory flavor brought a certain depth to the overall taste. The thick consistency also prevented the sauce from becoming too watery.

What’s the Verdict?

The savory and sour flavors from the ingredients, such as the kimchi and oyster sauce, worked together to make quite a decent dish if I do say so myself, but I still wouldn’t call this experiment an absolute success as the saltiness was a little too much. However, the Korean Scrambled Eggs could be an amazing dish with just a few adjustments here and there!

LLAMA_KITCHENLABS#01 – Korean Scrambled Eggs: PASS

LLAMASODA