Recipes Sides:

Kimchi Miso Grains with Spring Vegetables

Athena Calderone
Kimchi Miso Grains with Spring Vegetables


YIELD 2 servings 

  •       3/4 cup kimchi
  •       2 bunch scallions, white and green parts separated. 
  •       2 Tbsp. extra-virgin olive oil
  •       2 large eggs
  •       1 small shallot, thinly sliced
  •       1 serrano chili, thinly sliced
  •       1 ½ tablespoons fresh ginger, peeled, grated or finely chopped
  •       Kosher salt
  •       3 cups cooked grains, ideally dried overnight  (I used farro)
  •       2 tablespoons white miso
  •       1 tsp. toasted sesame oil
  •       ½ bunch asparagus, sliced into 1-inch pieces on a diagonal
  •       ½ cup shelled fresh or frozen peas 
  •       ½ cup sugar snap peas, sliced into ½ inch pieces on a diagonal
  •       1 tablespoon tamari
  •       few sprigs basil


Chop kimchi; set aside. Thinly slice dark green and white and pale green shallows and aside separately.

Heat olive oil in a large nonstick skillet over medium-high heat. Crack eggs into pan; season with salt. Cook, until whites are golden and crisp around edges and puffing up and set near yolks, about 4 minutes. Transfer eggs to a plate.

Return to skillet with oil to medium-high heat. Cook white and pale green parts of scallions, shallot, chili, ginger, and kimchi stirring occasionally, until fragrant and just softened, about 2-3 minutes. Add miso and sesame oil and allow to soften, about 1 minute. Add grains and cook 2-3 minutes more. Add asparagus and peas, toss to combine. Cook veggies until softened slightly but still retain their crunch, about 3 minutes.

Add tamari and toss to coat.

Season with salt; divide between plates. Top with eggs, reserved scallion tops, and fresh basil.

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