Spicy Kimchi Yuba “Noodles” With Poached Egg

Try this recipe for Spicy Kimchi Yuba “Noodles” With Poached Egg from 'Koreatown: A Cookbook'
Spicy Kimchi Yuba “Noodles” With Poached Egg

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Spicy Kimchi Yuba “Noodles” With Poached Egg

The question of Stuart Brioza’s love of kimchi is answered with a trip up a wobbly ladder to a secret loft space turned fermentation lab above his insanely popular San Francisco restaurant, State Bird Provisions. In this crawl space, we spotted large buckets of napa cabbage and daikon radish kimchi, which the chef makes year-round using chopped-up Beausoleil oysters. “I’m a Bay Area kid, so the idea of mixing cultures comes naturally to me,” he says, sipping an espresso in the restaurant’s sunny dining room. We’re talking about the marriage of Japanese yuba—the delicate skin that forms on top of soy milk while making tofu—with Korean kimchi, a dish he has served since the early days of State Bird, and one that has become one of the restaurants’ signatures.

Brioza was nice enough to slip us the recipe, and we’ve made it many times since. Whenever we can find fresh yuba, sold at Asian supermarkets, we have this relatively simple recipe top of mind. The inviting, fragile-but-chewy texture of the tofu skin and the richness of the egg yolk are beautifully contrasted with a burst of Kimchi Vinaigrette (recipe follows). It’s easy to make, but also slightly chef-y and out of the box. And if you happen to be reading this during Dungeness crab season, it’s a great addition at the end. 

Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

4
Servings
475
Calories Per Serving
Deliver Ingredients

Ingredients

For the noodles:

  • 2  Tablespoons  unsalted butter
  • 2  Tablespoons  sesame oil
  • ½-inch knob of ginger, minced
  • 1/4  Cup  thinly sliced scallions, plus more for garnish
  • 1  Tablespoon  thinly sliced scallions, plus more for garnish
  • 1  Cup  roughly chopped
  • Napa Cabbage Kimchi (recipe link in notes)
  • 6  Ounces  fresh yuba, cut into 1-inch strips
  • eggs, poached
  • 1/4  Cup  Kimchi Vinaigrette (recipe below)
  • 1/4  Cup  Daikon Radish Kimchi (recipe link in notes)
  • 1/4  Pound  Dungeness crabmeat, cooked (optional)

For the kimchi vinaigrette:

  • 1  Cup  kimchi juice
  • garlic clove, finely grated
  • 1-inch knob of ginger, finely grated
  • 3  Tablespoons  fish sauce
  • 1/4  Cup  grapeseed oil
  • 2  Tablespoons  sesame oil

Directions

For the noodles:

Heat a large sauté pan over medium-high heat and add butter and sesame oil. When the butter has fully melted, add the ginger, scallions and sambal oelek and cook until fragrant, about 30 seconds.

Add the chopped kimchi and yuba and sauté for 1 minute, just enough to heat through and combine the flavors.

Divide the yuba mixture onto 4 plates. Top each with a poached egg. Garnish with Kimchi Vinaigrette, Daikon Radish Kimchi and scallions. Divide the Dungeness crab, if using, among the plates and serve.

For the kimchi vinaigrette:

Whisk together kimchi juice, garlic, ginger, fish sauce, grapeseed oil and sesame oil. Will keep in the refrigerator for up to 2 weeks.

Nutritional Facts

Total Fat
33g
47%
Sugar
10g
11%
Saturated Fat
11g
46%
Cholesterol
57mg
19%
Carbohydrate, by difference
24g
18%
Protein
21g
46%
Vitamin A, RAE
67µg
10%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
35mg
47%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
101mg
10%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
43µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
57mg
18%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
168mg
24%
Selenium, Se
24µg
44%
Sodium, Na
773mg
52%
Water
168g
6%
Zinc, Zn
3mg
38%

Spicy Kimchi Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Spicy Kimchi Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.