Basically this happened because I was craving 3 different things for brunch and decided to see if I could smoosh them all together. Turns out, yep.
The first thing I was craving was gyeran-jjim. Specifically, Maangchi’s amazing, amazing spicy version with gochugaru and ground sesame seeds. The second thing was a BLAT, or actually BAT—I’ve never cared about the lettuce part too much. The third thing was a kimchi grilled cheese sandwich. So basically what I ended up with was a bacon-and-egg breakfast sandwich with kimchi and avocado, but also with gyeran-jjim subbed for the egg part. It…is…alive!
- Fry up your bacon; I use 2 pieces, cut in half, per sandwich.
- Make a half-recipe of Maangchi’s spicy volcano eggs by mixing all ingredients together in a toast-sized microwave-safe container (use HALF the broth she calls for, or your toast will get soggy), covering loosely with some room for the eggs to puff, and nuking on high for 2 minutes (in my microwave; your mileage may vary).
- Lightly toast your two slices of bread. BTW I love this recipe for whole-wheat Japanese milk bread; it makes the best grilled cheese! Then, cover one half of one toasted slice of bread with grated or sliced cheddar and broil just until bubbly. Smash half an avocado on the other slice of bread.
- Add kimchi to avocado side and bacon to cheese side. Gently ease gyeran-jim out of microwave container onto cheese/bacon side of bread. Squish two halves of sandwich together and have for brunch with an nice dalgona coffee for dessert.
Notes: If you wanted to bring forward the BLAT a bit more here, you could slide a nice leaf of lettuce and a slice of ripe tomato on there (or better yet, since this sandwich is already on the bullet train to Crazy Town, a fried green tomato!); ditto for a schmear of smoked-paprika mayo. Wouldn’t hurt a thing.
The Rookery 