I crave egg foo young. I crave kimchi. I crave pepperoni. So, I brought them all together. We started by browning fresh pepperoni in olive oil. Fresh pepperoni is our take on the cured version, without the curing. It’s basically a pepperoni-flavored sausage. Then, we added chopped kimchi to the browned pepperoni. We cooked the mixture until it was just about dry in the pan. We cooled the kimchi-pepperoni mixture down to room temperature. We mixed together eggs and soy sauce, and then folded in the cooled kimchi mix. Finally, we added cornstarch and baking powder. The reasoning was to improve moisture retention and create additional fluffiness in the cooked egg mixture. We shallow-fried the base in a small sauté pan. Future explorations may have us increasing the size of our frying rig, though in this case the small pan did the job admirably. The most difficult task was flipping the egg mixture. Fortunately, I was able to accomplish it without incident. After cooking the top side, I flipped it one last time to evenly brown the egg foo young. I slid the finished round onto a cooling rack and dusted it with rice seasoning. As for the sauce, well, I do not crave egg foo young sauce, so I eliminated it. Perhaps making it crave-worthy will be a project to tackle another day.
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