Love how you cook like a real Asian household! No measuring cups or measuring spoons lol! Just eyeball it and cook until it looks right haha! BTW loved you in Love Hard! Hope you get more romantic leads!
Same with Indian households too...no measuring...no passed on recipes...just eyeballing things and word of mouth hand me down "instructions" from grumpy grandma lol!
Across the board the ethnic Chinese take cooking seriously. All my brothers cook. I feel sad when I see my white American girlfriends make it a point to announce that they don’t cook.
@@joshtep6784 I mean he's joking and being funny, but he's serious about that cooling. Over here talking about the difference between a French and a thoroughbred omelet lol
Just tried this and wow I did not expect this to taste this good. The kimchi compliments the eggs really well and the soy sauce with sesame oil is genius. Also super easy to make!
@@LowballJim good. Hope you're happy about putting down another Asian entertainer, dude. Have some class and stop kissing white man's ass. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_eCn247fcLA.html
I'm a Korean living in Seoul. With a bowl of rice, it's the exactly same breakfast that I had today. This one is real authentic asian style breakfast!!
I love how Jimmy just eyeballed the amount and, amazingly, used that tiny bit of eggs left in the bowl as egg drop in the miso! This is so typical for any frugal asian family and I can tell Jimmy really knows the cooking basics
Legit Asian breakfast! Watching this, my mum said “Jimmy don’t boil the miso too much, the flavour will go away!”, haha Loving your channel from Japan and loved you in Love Hard!
This video is vindicating because I didn't know other people had breakfasts like this. My friends thought it was weird of me to have my kim chi with scrambled eggs. The silky scrambled eggs is exactly how I prepare and prefer them served. I feel so validated 😭😭😭
My wife and I have been making this meal repeatedly for the last month since we first watched this video. Thanks Jimmy. At first, we weren't big on the kimchi, but we committed to finishing the jar of it and its starting to grow on us I think.
Kimchi is definitely an acquired taste. You can also try cooking it as Kimchi Pancake or Kimchi Fried Rice. The pungent quality of the kimchi will mellow out.
That's definitely the way it works. There's a theory that you have to be exposed to a new food 7-10 times before you truly know if you like it or not, just because our taste buds kind of go YICK to anything truly novel as a safety precaution.
You are such a vibe. There is no one like You. I could listen to you tell stories and talk about who you are for days. Don't ever change!!! You are so appreciated 💛
You can add a bit of soy sauce to your eggs too if you like, or go the little bit extra and try your eggs steamed Korean style like gyeran-jjim if you want more fluffiness from your eggs with the miso soup too.
So so happy you’re doing these videos! Not only are they entertaining and casual as if I’m just hanging out with a friend but they also give genuinely informative cooking information lol. Keep it up!
This guy is funny asf. Can’t take him seriously even when he’s cooking 😆 I was smiling through the whole video. Honestly that breakfast looked so SIMPLE and yummy. Def gonna try it..have everything but the kombu
4K Jimmy you need your own cooking show on Netflix! I'm vegetarian, and I know most things you cook aren't veggie but I still enjoy watching your videos. :D Thanks for the content! :)
jimmy is the cook we all are trying to be. Fancy but real. I know I'm not in my kitchen trying to look like Ramsay, I'm in my kitchen looking like Jimmy.
I like the idea that this is how Jimmy eats all his breakfasts, even when there is no crew/camera set up and he's just on his own. All while narrating his actions to himself.
I would humbly like to suggest frying the kimchi, adding some spring onions to the egg and fry up some spam for good measure. Can't go wrong with a heartattack and high bloodpressure in the morning. Would not be a meal without some rice either! ;) Love the channel! Looking forward to more!
I finally got the ingredients together to make this for brekkies and it's FIRE! I found kimchi at Walmart (big surprise) and ordered miso paste online. Happy belly w/all those probiotics 🥰 (seriously tho I have been over eating eggs lately cus they just felt like bleh afterwards, but I knew they were healthy...) Eggs w/kimchi is *so* bomb - Jimmy, you rock 🤘
As a Chinese person, I also use soy sauce in place of salt all the time lol. Also, I have also been having miso soup for breakfast too! Don’t forget to add in some seaweed to the miso soup and maybe some tofu. ❤️
My wife and I like having miso soup always at the ready. We make a huge pot each week, so adjust portions accordingly. 16 cups water. 6 tsp instant hondashi. 6 tbsp shiro (white) miso paste spooned into a bowl or cup that can take heat. 1/2 green cabbage chopped into 1/2 -1 inch squares. 2 blocks of firm tofu cut into 1/2 inch cubes. 1/2 cup wakame (dried, cut). Green onion chopped to 1/2 inch lengths. Mix hondashi with water and bring to a boil. Mix in cabbage. Turn off heat. Add the tofu. Ladle a few cups of the hot hondashi broth into the bowl / cup with the miso paste. Mix the broth and paste together until smooth. Add the broth/paste mixture back into the pot. Add the wakame. Let the soup sit until the wakame is fully reconstituted in the soup. Taste. If too salty or rich to your taste, add water in 1 cup increments until good. If too thin to your liking, add a miso in tbsp increments. Add some green onions to taste each time you take a serving of soup from the pot. If start prep on the cabbage, tofu, miso and wakame after turning on the heat, you should be done by the time the water starts to boil. Super easy & quick.
@@LowballJim We leave it on the stove and reheat it daily. To be fair, we are overcooking the miso after day 2 by doing so, but the soup remains tasty to us so we'll trade off a bit of quality for the workday convenience. Due to repeated reheating, the remaining soup will get progressively saltier, so you may find yourself diluting it a bit with water towards the end.
As a Korean, I've had kimchi and egg fried rice plenty of times. Never just kimchi and eggs lol. I feel like it needs a starch to absorb some of the acid that the kimchi imparts onto the palate. I guess the nuttiness of the sesame does that instead. Also, timing with kimchi is key. It takes forever to go bad but the longer you keep it in the fridge, the more sour it gets so, if ur reading this, definitely keep this in mind so you can control the level of sourness you want.
Agreed. That's why I leave my kimchi fermenting longer. If I buy store bought kimchi, I leave it sitting for much longer before eating. Fresh kimchi just isn't satisfying enough!
Its refreshing seeing someone Asian cooking the way I know. I've had an ex and other friends who used to judge me for using chopsticks to beat my eggs and soy sauce for the salt, lol
I love watching Jimmy’s cooking videos when I’m falling sleep. So calming… and when I wake up, I’m hungry!! Watch the video again, run off to the store for ingredients… stop off at McDonald’s for a quick bite… get home late for work and not that hungry, but I have my breakdinner all ready to go for my hot date for dinner later tonight!😊
Hey Jimmy, it would be good to mention that we keep the kimchi uncooked so the probiotics are still alive and beneficial, and it's good to add miso to the water after the rest of the soup has cooked, so the probiotics in the miso aren't boiled to death.
I love recipes like this that show day to day uses for these ingredients. I’ve cooked recipes from a variety of cultures and the ingredient list can be overwhelming.
Fun fact: if you add soy sauce to your eggsbefore you cook them, the soy sauce will sort of carmelise while cooking and it adds a unique flavour to the eggs. Very delicious. Especially for rolled omlette ~
Hey Jimmy! You are awesome! You used Kombu; even we Japanese tend to use hondashi because it's much easier. It's great. I know you have konbu, so you can try Japanese Kombujime, a popular way to make sashimi taste better. Just putting whatever sashimi between kombu, then in the refrigerator for 3 hours, that's it. You can enjoy kombujime sushi as well. I hope you will try and make a video.
“I’m not wasting one bit of that egg” love it 😂 I always get upset when egg/batter /smoothie stick on the bowl and I couldn’t get every drip of it 😆 that’s a good tip
I've been eating eggs and kimchi for years simply because I thought it tasted good. The kimchi cuts through the fat of the eggs. But I do like my mushy baby food eggs loaded with butter. Will definitely try your version though. Toasted sesame oil instead of butter sounds like a treat. Now I know it's Asian approved breakfast food too! Going to try to add some miso soup into the mix, freaking awesome.
Jimmy, you should try the best breakfast in Korea! (In my opinion 🤣) It’s 간장계란밥. A bowl of rice with soy sauce, sesame oil, little bit of butter, top it off with sunny side up egg then mix it altogether, and eat with kimchi! It’s the best thing everrrr!!!
Dashi should also have Bonito for the right flavor. They make bigger flakes for cooking in broth to remove easier. And the kombu is edible once it's soft, dogs love it too :)
Finally, a true calling of your real career !!!! You are an outstanding cook, the way you explain the the technique to beat the eggs, I never knew, even was born Asian and been living in Asia for so many years !
omg Ive been in desperate need for an easy breakfast before work, and I have all the ingredients already. Thanks Jimmy 💜 I can finqlly stop eating Honey Comb cereal every morning
the 'egg drop miso soup' is such a hot tip, thanks my man (i'd fry the kimchi for a bit in the oil left after the eggs are plated, and get myself a comfy bowl of rice - that'd seal the deal 💯)
Hey Jimmy! Do you also make steamed egg? Yesterday I made the smoothiest bowl of steamed egg. The trick is to add equal amount of slightly warm water into the beaten egg, cover the bowl with foil, poke a few holes, steam for 10 minutes. It's a very east asian thing, when I made my French boyfriend try it he said he's never had eggs like this.
That's what I grew up on in my childhood. We literally have pots made for cooking steamed egg. A lot of white people find it weird but its a comfort food for me and a lot of koreans
I make my scrambled eggs the same way you do and my girlfriend loves it. I also recently watched Love Hard. It was an amazing movie. Definitely my favorite movie of 2021 so far.
Looks delicious! Kimchi and miso soup go so well together! For the miso, you are not supposed to boil it, in order to keep the aroma and nutrients. But I guess for your recipe with eggs, it’s better to have it boiling. Have you ever tried tonjiru? It’s miso soup with thinly sliced pork, carrots and onions.
Thanks to this video, my husband and I just had sesame oil and soy on our eggs with Kimchi for the first time. It was so good! And different for us. We loved it. Thank you for posting the video.
Thank you for sharing, Jimmy! This looks so good. Actually I recently learnt that miso are not meant to be boiled, cuz it will kill some of its flavor. I too had been boiling it all wrong before😂. Usually we wanna turn off the heat then add the miso. Just a small piece of info for ya.
I’ve seen you in shows and movies. Loved your standup. Just found this channel and never knew you were such a good cook. This looked amazing definitely subscribing
I just made it. Holy shit. This is GOOD. Decided on having a chilli miso for fun, put a little ham through the egg, warmed the kimchi first, sprinkled some sesame seeds, and I needed rice with this. Omnomnom. Best 1am breakfast, ever. 💕 I unfortunately made enough for 2….. Ah well, second breakfast for the hobbits it is. 🤗
My RU-vid feed is now filled with Asian cooking videos thanks to watching two of your cooking videos… the videos are in asian languages… I speak Spanish and English… thanks, Jimmy LOL
Hi Jimmy, half Japanese American half Cantonese American person here. Just wanted to recommend stop the boiling and shut down the hest prior to adding the miso. Otherwise, some of the probiotics could be lost. Great breakfast. 😊
