A Recipe By Jamesy
We are excited to feature a new recipe by James Park, better known online as Jamesy, a food content creator and cookbook author. His new book, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings, comes out August 29th.
Check out his recipe below featuring a new inventive way to enjoy morning oatmeal. If we had you at "spicy cravings," you're in luck! Don't miss our Momofuku collaboration, featuring a tangy chili crisp and charismatic pottery collection made to bring a little heat to the table.
Savory Morning Oats with Jammy Eggs and Pork Floss
I still remember my first time trying oatmeal when I came to America. As a Korean immigrant, I was pretty used to a typical Korean breakfast, which consisted of rice, soup, and at least four different types of banchan. I was baffled when I learned Americans would eat just a bowl of bland oats. It didn’t have any flavors. I would rather eat waffles!
Then, later in my adulthood, I came across savory oats. That’s when I realized that it’s not that oatmeal tasted bad, it just wasn’t prepared properly! Say goodbye to your plain, regular beige oatmeal, and say hello to this savory, spicy orange oatmeal, which will revive your palate and
soul in the morning. Many people finish oatmeal with a drizzle of chili crisp, but the key difference for this oatmeal recipe is that you make the flavorful broth in which you will cook the oats, which gives the oatmeal more profound, robust flavors. Other umami-forward ingredients like soy sauce and miso help balance the heat of chili crisp.
Oatmeal is just like jook or congee if you think about it—a blank canvas that can absorb any type of flavors and be as bland or as flavorful as you want. Soft-boiled, jammy eggs and pork floss are my forever go-to toppings for jook, and they certainly belong on my savory oats. Feel free to add other tasty toppings like toasted seaweed or kimchi. It’s hearty, spicy, and satisfying and so versatile that it can easily be your delicious lunch, dinner, or midnight snack.
Serves 1
- 2 large eggs
- 1 cup [240 ml] broth of your choice or water
- 2 Tbsp chili crisp, plus more for drizzling
- 2 tsp miso
- 1 tsp soy sauce
- ½ cup [50 g] old-fashioned rolled oats
- 1 tsp toasted sesame oil
- 1 green onion, chopped, for garnish
- Pork floss, for garnish
1. Fill a medium pot about three-quarters full with water and bring it to a boil. Prepare a bowl of ice water.
2. Carefully drop the eggs into the boiling water and let cook for 6½ minutes for soft-boiled, runny yolks. If you want your yolks to be slightly cooked but still somewhat jammy, cook for 7 minutes.
3. When the eggs are done cooking, transfer them to the ice water to shock and stop cooking. Set aside while making the oats.
4. In the same pot over medium-high heat, heat the broth. Once it simmers, add the chili crisp, miso, and soy sauce. Mix to combine. Add the oats, stir, and turn the heat to low. Simmer for 4 to 6 minutes while stirring occasionally, until the oats absorb most of the liquid and they look like a porridge.
5. Peel the soft-boiled eggs. Set them aside.
6. Transfer the cooked oatmeal to a bowl. Drizzle with the toasted sesame oil. Garnish with the peeled eggs, chopped green onions, and pork floss. Finish with a drizzle of chili crisp, if desired, and serve.
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings By James Park © 2023.
Published by Chronicle Books
