Spring is coming! It’s true, we did just spend the majority of last week’s commutes skating through pools of slush, and there are still attractively sooty mounds of snow piled in the purgatory between the cars and the sidewalk. But they’re melting so fast. We’ve been waking up to a cacophony of long-lost birds outside our window, I’ve (tentatively) traded in my Michelin-man puffer for a wool coat for the first time in 2015. I’ve graduated from leggings to tights under my work pants. It’s supposed to be a high of sixty today?! I almost didn’t type it because I feel like I might jinx it. Spring is tiptoeing our way, and — even though I know it’ll probably desert us at least a few more times this year — I’m so excited.
These little tortillas came about after Emma posted these gems back in December and I couldn’t stop dreaming about them or the warm temperatures she wrote about. I can’t think of anything better than her combination of crisp fried eggs and fresh, spicy vegetables over a soft tortilla for a quick breakfast or lunch on a warm day. So when a friend of ours mentioned scallion kimchi to Bowl #2 over New Year’s and B2 lit up like a Christmas tree, I knew a kimchi version of her tortillas was exactly what I wanted to try making. B2 was a little skeptical at first — scallion- and kimchi-lover that he is, he would have been totally okay eating the kimchi all on its own and calling it a day — but in the end, we both loved these. Bright, lively scallions, spicy kimchi paste, buttery egg yolk and warm homemade tortillas make such a happy package, and we kept the extra tortillas and kimchi on hand to make even quicker lunches over the days afterward. Now that spring is creeping closer and green onions are coming back in full force, I think these are perfect for an easy, flavorful lunch to usher in warmer temperatures to come.
Hope you’re having a wonderful week, and things are looking warmer where you are, too!
Scallion kimchi & fried egg tortillas
Inspired by My Darling Lemon Thyme and with help from Aeri’s Kitchen and The Cafe Sucre Farine. Extra tortillas will keep in an airtight container for several days. Kimchi will keep for at least a month and up to two or three.
- Yield: 4-6 tortillas, serves 2-3. 1x
Ingredients
- for the kimchi:
- about 12 green onions
- 1/4 cup fish sauce (or more, depending)
- 3/4 cup water
- 2 tbsp sweet rice flour (also called mochiko flour, or chapssal garu; optional, see below)
- 1/4 cup pureed or minced garlic
- 2 tsp pureed or minced ginger
- 1/2 cup gochugaru (Korean hot pepper powder), or more or less depending on your spice preference
- for the tortillas:
- 3/4 cup (about 94g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tbsp vegetable oil (or more or less, see Notes below)
- 1/4 cup warm water
- to assemble:
- 4–6 eggs, depending on the number of tortillas
Instructions
- Do well ahead: At least two days and up to a week before making the tortillas, make the scallion kimchi. Place scallions in a long, shallow dish. Pour enough fish sauce over the scallions to cover the bottom of the dish (aim for about 1/4 cup) and let the onions marinate in the fish sauce for about an hour, turning every 20 minutes or so, until slightly wilted.
- Meanwhile, whisk together the water and sweet rice flour in a medium saucepot and bring to a simmer. When the mixture forms thick bubbles, remove from heat. Add garlic, ginger, and gochugaru and stir til combined. It should form a thick paste. Optionally, use an immersion blender to fully mix the kimchi marinade.
- Drain the fish sauce from the scallions and add 1/4 cup of the fish sauce to the kimchi marinade. Mix to incorporate, then combine with the scallions until the onions are well-coated in red pepper paste. Seal tightly in an airtight container, leaving some room in the container, and let sit at room temperature for 1-2 days before enjoying. The kimchi can continue to ferment for weeks or months in the refrigerator after that point.
- For the tortillas: In a medium bowl, whisk together flour, salt, and baking powder. Add oil and warm water and mix with a wooden spoon until the mixture begins to form a dough. Switch to using your hands and knead in the bowl until the dough forms a smooth, elastic ball. Separate into four to six pieces and gently flatten each ball with your palm into a small, flat circle. Cover with a damp towel and let rest for 15 minutes.
- When ready to make the tortillas, roll out each circle of dough on a lightly-floured surface. Divided into six pieces, the dough should roll out to about a 5- or 6-inch tortilla; divided into four, the dough will make a 7- or 8-inch tortilla. Rotate the dough while rolling it out to ensure an even circle.
- Heat a cast-iron skillet over medium heat until a drop of water sizzles when dropped onto it. Lower the heat to medium-low, then place one tortilla on the skillet. Let cook for about 30-45 seconds, or until tortilla is puffed and just brown in certain spots, then flip and let cook on the other side for another 20-30 seconds. (If the tortilla is burning before 30 seconds are up, lower the heat, and if it’s not puffing in that time, increase it.)
- To assemble: Slice scallion kimchi into small pieces (I originally served it whole, as above, but it gets stringy and messy and don’t be like me). Fry eggs to your liking, season to taste with salt and pepper, then place one on each tortilla, top with scallion kimchi, and drizzle with extra marinade from the kimchi. Enjoy immediately.
Notes
This was my first time making homemade tortillas and I was totally enamored. They’re easy but so rewarding. A note on the oil in the recipe — I tried a few versions of the tortillas and found that less oil results in lighter, softer tortillas that are fluffier right out of the pan. More oil means they’ll be a little denser. At the same time, more oil will keep them softer longer — the ones with less oil didn’t reheat as well. You can adjust the oil in these by a teaspoon or so in either direction, depending on your preference.
If you don’t have sweet rice flour for the kimchi, feel free to omit it — it’s designed to help disperse the paste evenly throughout the kimchi, but the kimchi will be fine without it. You can add a few teaspoons of sugar to adjust for sweetness, if you like.
Also, the photos above show grated carrots in the kimchi — they’re there because I used leftover marinade from a batch of regular kimchi (recipe here). Feel free to add it if you like!
Amanda | What's Cooking
Awesome combo, Cynthia. I’ve been working out of Mexico for the last couple of weeks but before i left nyc the cold had me craving Korean. I’ve been alternating between making Mexican and korean all winter. I never thought if combining the two, though i won’t lie, i almost made your kimchi nachos. both seem like a combo that actually works! Yay spring!
tworedbowls
Oh my gosh, Mexican and Korean food all winter! You’ve been doing winter right (especially the working out of Mexico part!!) Thanks so much for the kind words, Amanda! 🙂
movita beaucoup
The ice on our driveway is now only 6 inches deep! We should be able to walk on the sidewalks by… June! Just kidding. We’re getting more snow on the weekend. Your photos and recipe are, as always, disgustingly gorgeous. They’re almost enough to make me forget about our never-ending winter…
tworedbowls
Thanks so much, Movita!!! Also………I’m pretty sure I could never, ever make it in Nova Scotia.
Betty | le Jus d'Orange
WHOAAAA. This is brilliant!!!!!! Omg. I saw your preview on instagram and I was like this must be amazing, because there are scallions and I see dough, and what better combination? THIS.
tworedbowls
Aw, thanks so much, Betty!! It was all Emma’s genius. But scallions do make everything A++ 😉
Warm Vanilla Sugar
love, love, love. simple and fancy all at once! yum!
tworedbowls
Don’t you love it when simple can be fancy?? 😀 Thanks so much, Katrina!
Emma Galloway
SO happy to have inspired this goodness! Yum!
Heather (Delicious Not Gorgeous)
I’ve never had just scallion kimchi before but it sounds so delicious I’ll have to try it!
Jessie Snyder | Faring Well
Yay for beckoning spring any way we can – I’m in shorts with the window open (even though its only 36 degrees outside) wrapped in a blanket because I refuse to put on sweats for one more day. It’s suppose to be 70 today and I’m going to embrace every moment/degree I can get! So happy its warming up in your parts too, it just makes everything seem so much more wonderful (despite the muddy snow-slush we are still waiting for the sun to fully melt away as well).
I’m so excited to try your homemade tortilla recipe (!!) you’ve made it sound so easy I cannot talk myself out of it this time! Hope you have a stellar week Cynthia <3
Abby
I totally adore this, Cynthia! Gorgeous photos, and what a yummy recipe. I’ve had my eye on that post of Emma’s, too, and I LOVE your version. xx
Rossi @ A Baking Girl
Love the homemade tortillas! I’ve never thought to make them before, but now that I see how easy they are, I definitely have to try!
Medha
I love kimchi but never made at home, I am going to jump in with your recipe and make my OWN kimchi! Love the combo of kimchi, fried egg and homemade tortillas. Gorgeous pictures as always – You are so inspiring!
Pang @ circahappy
I will happily eat this for breakfast or lunch any day of the week regardless of the weather outside. Hope, Spring is coming to NY, as promised, lady 🙂
ellie | fit for the soul
Super awesome recipe, Cynthia!!! Oh mannnn scallion kimchi is literally my favorite kimchi!!! But I don’t eat it as often as I want to because it’s just not as “popular” as the cabbage kind. And I love the homemade tortillas…they look perfectly charred and chewy gooey, hehe. 😀
sundiegoeats
Fresh tortillas are a whole other world. My Mexican friend used to heat them up and spread them with cold butter, sugar and cinnamon and then roll it up and eat it like mini roll cake. Do not try with storebought tortillas.
Kimberly/TheLittlePlantation
This looks SO delicious. What better way to welcome back Spring 🙂
molly yeh
ok, i got it: a fresh tortilla bed that i can take a nap in right now. with scallions. and kimchi scallions would get dirty, but it would be worth it. right?
Lindsey
can you believe these temps today! ahhhh, finally, we’re getting some relief! but girl, these egg tortillas are bananas, and that scallion kimchi! i can just image how insanely delicious this all was together. that b2, he’s a lucky lucky dude! hope you two are enjoying the warmth <3 xo's
whiskandshout
Such stunning photos! Love that you made your own tortillas 🙂
Tieghan
SPRING!! Yes, please!!! 🙂 Even though I am so excited for Spring (which is totally still winter where I am), I am 10x more excited about these tortillas. DREAM FOOD!!
gottagetbaked
Girl, there’s nothing better than warm, molten, buttery egg yolks. And homemade tortillas? Yes please! This looks and sounds incredibly delicious and comforting. I’m glad that you’re finally thawing out over there on the east coast! You need to fly out west and spend your winters out here. It’s been spring-like for the past two months! Not that I’m rubbing it in or anything 😉
Meghan
So, confession: I’ve never had Kimchi. But between your photos and the impending spring season, I /have/ to try it! And I am all for homemade tortillas and buttery egg yolks (although mine are never nearly as perfect as yours).
alanafixfeastflair
All the things. Fresh tortillas!? Why have I never made my own, ever? Flour tortillas are one of my favorite things and I’d be happy with just a giant stack of them. But then you went and introduced those kimchi scallions and now my mind is blown. I recently had kimchi scallions for the first time a couple months ago and totally thought it was amazing but also felt like it’d be better with something else. Thanks for filling in the blanks because now I know it was missing a fried egg and fresh tortilla. Genius and perfect combo. P.s. YAY for spring!!
Kathryn
Hurrah for spring! The sunshine + (slightly) warmer weather is almost the only thing that my team in New York talk about when I speak to them. Also, I bought a tortilla press on a whim about 6 months ago and haven’t got round to using it yet…I must because I can’t wait to make these beauties!
Lauren @ Lauren Caris Cooks
Oh wow! I absolutely adore egg dishes, you can’t beat a runny yolk! The combination with scallions and an asian twist sounds absolutely divine!
Lauren x
Chelsea (@TheWholeBite)
Spring food! I love love love it! My mind has been filled with dreamy thoughts of spring produce lately so yes please. Give me all of the scallions (and all of the warm weather). This looks like an amazing combination and homemade tortillas?? I NEED to try that soon .
Rebecca @ DisplacedHousewife
This looks so good! I love spicy with my eggs…and the tortillas. Perfection!
Brooke Bass
These photos are too beautiful. I can’t even stand it! You are crazy talented behind a lens, lady!
Nik@ABrownTable
You need to visit South Bay, I live next to Korea+Japan town which makes it the best combination. All sorts of Japanese and Korean fusion food everywhere. Then we can have a tortilla party and make these beauties.
Millie | Add A Little
Scallion kimchi sounds amazing Cynthia!! Definitely making this asap – I’ve always wanted to make my own kimchi!
aspoonfulofnature
Stunning photos 🙂
https://aspoonfulofnature.wordpress.com/
genevieve y
Things are looking so much warmer here it’s amazing! I am so relieved that we are finally above 0. Now I’m just keeping my fingers crossed for picnic weather to come soooon! Also, these tortillas look to die for. So much yum!
Sweet Tea Sweetie
The fried egg tortillas look really good!
Kari
http://www.sweetteasweetie.com
thejameskitchen
Here I am with a ton of homemade kimchi and in desperate need for more things to do with kimchi (before it takes over the house) – these are a fantastic supper idea, I’ll just use the whole-leaf kimchi I’ve made and add some fresh scallions. Love the pretty tortillas and will inaugurate our press with those. Thanks a lot, Cynthia & Emma.
Our Food Stories
Oh my…these look so so delish!! would love to have two of them for lunch now 😀
And soo happy for you, that spring is coming!! It´s still so grey and cold here in Berlin, send some sun over please 🙂
yeastofgreen
Just come back from a week in LA and tacos and tortillas are still playing on my mind, I can’t get enough of them so this recipe will be making an appearance at the weekend. Great stuff
http://www.yeastofgreen.com/
Sini | My Blue&White Kitchen
Just like Emma’s tortillas, these have been on my mind ever since I saw them on IG. These just look crazy good!! Love the idea of scallion kimchi, and can’t wait to give this recipe a go. Enjoy these sunny spring days! They do magic to our souls. xx