I’m not kidding. Even though I agree that the Western omelet version is everything and almost irreplaceable when it comes to breakfast and brunch, this Kimchi omelet is really worth-trying. After Japanese food, Western world (I mean more likely white people) are now paying more attention to Asian food generally as well as Korean food particularly.
I am not big on Korean food. Let’s be honest, there are only 2 main flavors you can find in Korean food, which is spicy and sweet, just that. However, we cannot underestimate K-BBQ, tofu soup or a full table of banchan (Korean appertizer, delicious little freebie plates of pickles, preserves, kimchi and a tiny dried fish two). My favorite banchan all the time is definitely kimchi. Not only does it taste great, but it also helps support your digest system thanks to the fermentation process.
Now let’s try a new way to cook eggs for breakfast, brunch or even dinner (Yes, in Asian countries we eat eggs all day, not just in the morning)
1/4 cup kimchi, roughly chopped
1 scallion (or chives) thinly sliced
coriander to garnish (optional)
chilli flakes to garnish (optional)
1. Mix kimchi, eggs, salt and scallion in a mixing bowl until well combined
2. Heat a skillet over medium heat
3. Add oil, swirl it around in the pan and pour in the egg mixture
4. Tilt the pan to spread them out evenly, using a spatula to swirl the eggs around the pan a little, try to pull the uncooked liquid to the edges
5. When the omelette begins to cook and firm up, using the spatula to fold it over in half when the bottom is set
6. Remove the pan from the heat and slide the omelette onto a plate, sprinkle with chilli flakes and herbs