Savory & Tangy Tomato and Egg Stir-Fry
Savory & Tangy Tomato and Egg Stir-Fry
Chef Baek Jong-won’s Recipe: A Beloved Korean Side Dish, Tomato and Egg Stir-Fry
Discover the ‘Tomato and Egg Stir-Fry,’ a delightful dish that truly brings out the best of seasonal Daedeo tomatoes (also known as ‘jjapjjari’ tomatoes). This simple yet impressive recipe is perfect as a side dish for rice or even as a tasty snack. Follow Chef Baek Jong-won’s secret tips to easily create this delicious tomato and egg stir-fry that everyone will love!
Main Ingredients- 250g fresh tomatoes (about 1-2 tomatoes)
- 3 fresh eggs
Cooking Instructions
Step 1
First, wash the tomatoes thoroughly and remove the stems. Slice them into approximately 1cm thick pieces that are easy to eat. Finely chop the green onions. In a bowl, crack the eggs, add a pinch of salt, and whisk them well, making sure to break up the egg whites for a smoother texture.
Step 2
Prepare a pan for cooking the eggs. Pour about 1/4 cup (30g) of cooking oil into the pan and heat over medium heat. Pour in the whisked egg mixture. Stir gently with chopsticks to create fluffy scrambled eggs. As soon as they reach this stage, remove them from the pan and set aside on a plate. Avoid overcooking to maintain a tender texture.
Step 3
Now, prepare a pan for stir-frying the tomatoes. Lightly wipe out the pan used for the eggs, or use a clean pan. Add another 1/4 cup (30g) of cooking oil and the chopped green onions. Cook over low heat, stirring slowly, to release the fragrant green onion oil.
Step 4
Once the green onion oil is fragrant and slightly golden, add the sliced tomatoes to the pan and stir-fry them together. Cook until the tomatoes begin to soften slightly. Be careful not to overcook them to the point of becoming mushy.
Step 5
When the tomatoes are cooked to your liking, pour 1 Tbsp of soy sauce and 1 Tbsp of oyster sauce along the edges of the pan, especially near the bottom. Let the sauces caramelize slightly on the hot pan for a moment to enhance their flavor, then gently mix them with the tomatoes and stir-fry. Taste the mixture and adjust the seasoning with flower salt (or sea salt) as needed. Finish by sprinkling in some fresh black pepper for aroma.
Step 6
Add the reserved scrambled eggs back into the pan with the tomatoes and sauce. Gently toss everything together to combine and ensure the eggs are well incorporated. Finally, drizzle in 1/2 Tbsp of sesame oil and give it one last quick stir. Your delicious tomato and egg stir-fry is ready!
Step 7
Transfer the finished tomato and egg stir-fry to a serving dish. Sprinkle with sesame seeds for an extra touch of flavor and visual appeal. This dish is wonderful served with warm rice.
