Kimchi King Trumpets and Crispy Noodles

June 17, 2020

2 Local Roots pasture raised eggs
1/2lb Local Roots all-natural king trumpets
5 leaves Local Roots organic napa cabbage (or other Asian cooking green)
5 tablespoons Local Roots unsalted grass-fed butter, divided
1 cup finely chopped kimchi, plus ⅓ cup kimchi juice (found on our Add-On collection)
2 tablespoons gochujang (Korean hot pepper paste)
½ cup low-sodium chicken broth or homemade veggie scrap broth
1lb noodles or 1 cup white rice
Kosher salt
2 T sesame oil
2 T olive oil (or cooking oil)
toasted sesame seeds for garnish


  1. Cook white rice or noodles according to package directions.
  2. Heat 1 Tbsp. butter and 1 Tbsp cooking oil in a large skillet over medium-high. Add king trumpets and cook til both sides are brown. Salt to taste. Take off skillet and put aside.
  3. Add 1 Tbsp butter, chopped kimchi and gochujang to pan and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add Napa Cabbage, broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes. Add king trumpets and mix.
  4. In a separate pan, cover bottom of pan in sesame oil and turn heat to high. Add rice or noodles to pan and press down with bottom of spatula to crisp up bottom of rice. Let it cook for approx 5 minutes. 
  5. Meanwhile, in a separate pan, add sesame oil and cook pasture raised eggs sunny side up.
  6. To serve, place rice on bottom of bowl then add your cooked mushrooms and kimchi. Top with sunnyside up egg and sprinkle toasted sesame seeds. Serve with seaweed (optional).

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