KOREAN KIMCHI OMELETTE
Easy Kimchi Omelette 김치 계란말이
A classic savoury vegetarian breakfast side dish and it also makes a healthy lunch. Korean Kimchi Omelette is ready in less than 10 minutes, gluten free and dairy free.
Watch my Easy Korean Kimchi Omelette Recipe Video (3m 49s)
My first post on Gilded Gingerbread was a Korean Omelette. I love omelettes so much and eat them so often I thought it was about time I posted another one. This kind of Korean omelette was very popular in lunchboxes when I was in school. Korean kids get school meals instead of taking a lunchbox these days. But, when I was a kid, we all brought our lunch to school.
My mum was a stay at home mum for many years and then she started working when I went to high school. I was 16 years old. My mum is a fantastic cook. She always packed a delicious lunch box for me. But, after she started working, she must have been soooo busy as the contents of my lunchbox changed. She often packed my lunch box with rice and kimchi (I mean different kinds of kimchi). Kids usually don’t like kimchi that much.
I complained about the side dishes in my lunch box. “Mum, I don’t want kimchi for a side dish in my lunch box. No one brings kimchi as a side dish! I know you are very busy. But, can you make an omelette instead?”
My mum said, “What’s wrong with kimchi? Think about North Korean kids. They are starving!” We were often told about how lucky we are compared to North Korean kids. But, after that, my mum made omelettes quite often. Probably because they are so quick and easy to make.
The first time I had kimchi omelette was in a restaurant as a side dish. I couldn’t believe how tasty it was! The taste of the egg and kimchi blended perfectly. I thought I should try to make one.
Some people don’t cook the kimchi before making this omelette. If you don’t have enough time, you don’t have to do it. In that case, you have to squeeze all the kimchi juice out before you make it, otherwise, it gets messy.
I prefer the taste of cooked kimchi to that of raw kimchi in this omelette. Cooked kimchi is less pungent, and more savory sweet. Make sure to chop all the kimchi before you cook it so it is easier to arrange on the omelette.
If you love kimchi and love omelettes, you’ve got to try this and you can make it vegetarian if you use my Vegan Kimchi. Enjoy!
- 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
- In a bowl, add the eggs, water, sea salt and black pepper. Whisk until well mixed. Set aside.
- 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.
- 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.
- Fold the edge of the omelette over the kimchi and then roll up into a rectangle shape.
- 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.
- When nearly cooked, roll up the omelette again.
- Repeat with the remaining egg mixture.
- Remove the rolled up omelette from the pan onto a suitable plate and leave to cool for 5 minutes.
- Cut the omelette width ways into 2cm wide slices.
- Serve with freshly cooked rice and other side dishes. Enjoy!