Forget the French, Spanish, this kimchi omelette is our favourite way to eat eggs. Spicy, crunchy, and easy to make, Kimchi Omelette is a Korean staple. Delicious and healthy with an “umami” kick.
INGREDIENTS Serves 4
125 ml rice vinegar
70g sugar
1 to 2 teaspoons sriracha hot sauce, more to taste
1 tablespoon vegetable oil
300 g kimchi, coarsely chopped
4 large eggs, beaten
Salt, as needed
Black pepper, as needed
Toasted black sesame seeds, for garnish
Coriander leaves, green chilli for garnish
METHOD
To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slightly. Stir in sriracha sauce and set aside.
In a small nonstick pan set over medium-high heat, add oil and warm until shimmering. Add kimchi and cook, stirring, until warm, about 30 seconds. Add eggs and quickly scramble mixture with a fork. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes. Season with salt and pepper
Slide omelette onto a plate, folding half of it over the filling. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves, and green chilli.
Serve with bread and more Kimchi
Original Recipe Ilene Rosen writing in the New York Times
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