Last week, Athena Calderone, creator of EyeSwoon, and Carla talked all things fermentation on Instagram (you can catch up over on our account!) Together they made Korean-inspired kimchi from The Gut Guide—and Athena has turned the results into a delicious new recipe: Kimchi Miso Grains with Spring Vegetables.
“Carla taught me that by eating fermented foods you can boost the good bacteria in your gut which in turn aids our digestion and allows more nutrients to be absorbed into our system. Sign me up!” says Athena. “I made this nutritious recipe while sipping on The Beauty Chef’s COLLAGEN Inner Beauty Boost—my favorite daily elixir—which plumps my skin from the inside out by helping my body to produce more collagen. It’s a game-changer!”
- 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.