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!Print
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
- 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
- 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.
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!