1 result for "napa cabbage kimchi"
Fermented kimchi has no business being this good in a breakfast hash, and yet here we are. The lactic acid does the deglazing work for you, lifting every caramelized potato bit off the pan while the cabbage edges char into something almost smoky. A lacy fried egg goes on top, gochujang brown butter goes over that, and suddenly your Saturday morning has a point of view.
