Soy Sauce Egg Rice
A simple and delicious Soy Sauce Egg Rice recipe that both kids and adults will love.
📝 Editor's Notes
Today's recipe introduces Kimchi Jjigae (김치찜) noodles, a hearty meal.
The rich flavor of Kimchi Jjigae and the chewy texture of the noodles create a fantastic harmony.
Especially by utilizing leftover Kimchi Jjigae broth, you can reduce food waste and enjoy the pleasure of creating a new dish.
The cooking process is very simple, making it easy for beginner cooks to try, and it's perfect for when you want a satisfying and delicious meal even in a busy daily life.
The spicy yet refreshing Kimchi Jjigae broth soaks into the noodles, offering an attractive flavor that keeps you coming back for more.
When you've finished eating Kimchi Jjigae and feel like something is missing, be sure to use this recipe.
🛒 Ingredient Tips
The core of this recipe lies in the Kimchi Jjigae (김치찜) broth and the noodles.
For the Kimchi Jjigae broth, one that has been simmered for a long time to develop a deep flavor is ideal.
Using aged kimchi (mukeunji) when making Kimchi Jjigae will result in an even deeper and more savory broth.
It's important to choose well-fermented aged kimchi, but select one that isn't overly sour.
For the noodles, you can freely choose according to your preference, such as regular noodles, kalguksu (칼국수), or udon noodles, but it's best to choose noodles that absorb the broth well.
Kalguksu or udon noodles offer a pleasant chewy texture, while somyeon (소면) quickly absorb the broth for a softer taste.
When purchasing noodles, check the expiration date and choose fresh ones.
Refrigerated noodles tend to maintain a chewier texture.
🔄 Substitution Guide
Noodles can be substituted with various ingredients.
If wheat noodles are a concern or if you have a gluten allergy, try konjac noodles or tofu noodles.
Konjac noodles are low in calories, making them a good choice for those on a diet, and they have a uniquely chewy texture.
However, their broth absorption rate is low, so the noodles themselves may not absorb the seasoning well; it's recommended to reduce the broth sufficiently or season the noodles beforehand.
Tofu noodles are an excellent nutritional substitute due to their high protein content.
Their soft texture also pairs well with Kimchi Jjigae broth.
Additionally, adding rice to mix with the Kimchi Jjigae broth is a good option, or you can add tteokguk tteok (떡국 떡) or sujebi (수제비) for a chewy texture.
In these cases, cooking time may be longer than for noodles, so adjust accordingly.
🥘 Ingredients
👨🍳 Cooking Points
The most important points for enjoying delicious Kimchi Jjigae (김치찜) noodles are how to cook the noodles and how to adjust the broth consistency.
First, rather than adding the noodles directly to the Kimchi Jjigae broth, it's better to boil them separately in water with an appropriate amount of the leftover Kimchi Jjigae broth added.
This prevents the Kimchi Jjigae broth from becoming too thick due to starch from the noodles.
Boil the noodles just until they are chewy.
Second, if the Kimchi Jjigae broth has reduced too much, it's crucial to add water to adjust the broth volume.
Since the noodles can absorb the broth and make it bland, it's wise to taste the broth before adding the noodles and adjust the seasoning with Kimchi Jjigae broth or salt if necessary.
This way, the noodles will not be bland and will absorb the delicious flavor of the broth.
👨🍳 Directions
Heat some cooking oil in a pan. Beat 1 egg and fry it.
Add the crumbled Spam and stir-fry it with the egg.
Place the stir-fried egg and Spam mixture on top of cooked rice.
Add soy sauce, sesame oil (Sempio sesame oil recommended), and toasted sesame seeds to your liking, then mix well.
💡 Tips
Since Spam is salty, you don't need to add extra salt to the soy sauce egg rice.
It's best to use seasoned soy sauce or soy sauce specifically for soy sauce egg rice.
This is an easy and delicious meal that both adults and children will enjoy.
📦 Storage & Reuse
Kimchi Jjigae (김치찜) noodles are best eaten immediately after cooking, as the noodles can easily absorb the broth and become soggy.
If you have leftover noodles, it's best to store the noodles and broth separately, as refrigerating them together can make the noodles soggy and impair their texture.
If there's leftover broth, you can store it in an airtight container in the refrigerator for about 2-3 days.
Cook only as many noodles as you need right away.
Leftover Kimchi Jjigae broth can be used later to mix with rice or as a base for other stew dishes.
When reheating, warm it slowly over low heat or use a microwave, but be careful not to overheat it, as this can alter the rich flavor of the Kimchi Jjigae.
🥢 Who This Is For
These Kimchi Jjigae (김치찜) noodles are the perfect dish, especially when dining alone or when you feel like something is missing after eating Kimchi Jjigae.
We highly recommend it for students living alone or office workers who want a hearty yet simple meal.
It's especially suitable on rainy days or in chilly weather when you crave a spicy and warm broth.
Good side dishes to pair with it include simple steamed egg (gyeran-jjim), or rice balls sprinkled with seaweed flakes and a drizzle of sesame oil.
These will neutralize the spiciness and add a savory depth.
Serving with cool danmuji (단무지) or kkakdugi (깍두기) is also a great idea.
🔥 Nutrition Info
For one serving of Kimchi Jjigae (김치찜) noodles, the estimated calorie count is approximately 400-600 kcal.
This can vary depending on the type of Kimchi Jjigae and the amount of noodles.
Protein can be estimated at about 15-25g, fat at about 10-20g, and carbohydrates at about 50-80g.
If the Kimchi Jjigae contains pork or tuna, the protein content will be higher, and the noodles primarily provide carbohydrates.
Kimchi itself is rich in vitamin C and probiotics, which can aid gut health, and you can consume various nutrients produced during the fermentation process.
However, the sodium content may be somewhat high, so it's advisable to control your broth intake.
Deficient nutrients can be supplemented by adding ingredients like boiled eggs or tofu for a more balanced meal.
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