Recipe type: Breakfast
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
Korean Kimchi Omelette is a classic savoury vegetarian breakfast side dish and it also makes a healthy lunch. Ready in less than 10 minutes, gluten free and dairy free.
What You'll Need
  • 4 Large Eggs
  • 2 tbsp Water
  • A Pinch of Sea Salt
  • A Pinch of Pepper
  • 6g Spring Onions/ Green Onions, Chopped
  • Vegetable Oil for frying
  • ⅓ Cup Kimchi, Chopped
  • 1tsp Sugar
  • 1tsp Sesame Oil
How to Make It
  1. In a bowl, add the eggs, water, sea salt and black pepper. Whisk until well mixed. Set aside.
  2. Pour a little vegetable oil into a frying pan over a medium heat. Add the kimchi, sugar and sesame oil and stir-fry them until the kimchi is cooked and no kimchi juice is left. Set aside.
  3. In a clean frying pan, add a little vegetable oil. Pour in half of the egg mixture. Swirl the mixture around the pan until almost cooked. Lay the kimchi on the omelette in a straight line about 2cm wide a little off centre.
  4. Fold the edge of the omelette over the kimchi and then roll up into a rectangle shape.
  5. Move the rolled up omelette to one side of the pan and pour half of the remaining egg mixture into the pan to the side of the omelette.
  6. When nearly cooked, roll up the omelette again.
  7. Repeat with the remaining egg mixture.
  8. Remove the rolled up omelette from the pan onto a suitable plate and leave to cool for 5 minutes.
  9. Cut the omelette width ways into 2cm wide slices.
  10. Serve with freshly cooked rice and other side dishes. Enjoy!
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/korean-kimchi-omelette/