Korean Style Saimin
"A Korean-inspired take on Hawaii's classic comfort dish. A flavorful bowl that's perfect for the days you just need a hug." - Chef Dorvin Shinjo, Food Development Chef
Ingredients
- 4 Eggs
- 1 pound Maika'i Spicy Pork Bulgogi
- 1 package Sun Noodle Saimin
- 1 bottle Maika'i Won Bok Kim Chee
- 1 bunch Green onions
Instructions
Egg Prep
- Crack the eggs into a bowl. Season with salt and pepper, then whisk until completely smooth.
- Heat a nonstick skillet over low to medium-low heat.
- Lightly coat the pan with cooking spray or wipe with a thin layer of oil.
- Pour in just enough egg mixture to create a very thin layer, swirling the pan to coat the bottom evenly.
- Cook for 30 – 60 seconds, just until the egg is set. Do not brown the egg.
- Carefully remove the egg sheet and place it on a cutting board to cool.
- Stack the cooled egg sheets, roll them tightly like a jelly roll, and slice into 1/16- to 1/8-inch thin strips.
- Save and reserve for later.
Spicy Bulgogi Pork Prep
- Pan fry or grill the spicy bulgogi pork.
- Heat a large sauté pan over medium-high heat. Add a small amount of oil.
- Cook the pork in batches to avoid overcrowding. Sauté for 5 – 7 minutes, stirring occasionally, until cooked through and lightly caramelized.
Saimin Build
- Cook the saimin noodles according to the package directions.
- Place the cooked noodles into a serving bowl and gently fold them to create a neat "landing pad."
- Ladle hot saimin broth into the bowl until it reaches approximately ¾ of the way up the noodles.
- Arrange the spicy bulgogi pork in one section on top of the noodles.
- Add the shredded egg and kimchi in separate sections to create a compartment-style presentation.
- Garnish with sliced green onions and serve immediately.
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