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Kimchi Omelet

73 comments - 02.05.2013

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Here’s a quick one, which is perfect because it’s precisely the idea of Jaden Hair’s book, The Steamy Kitchen’s Healthy Asian Favoritesspacer , which was just delivered to me (I saw a preview and wrote a quote for the book). It’s full of pretty amazing ideas for quick Asian dishes that can be made with easily available ingredients – often ones you already have in your pantry. Honestly, I don’t think I’ve ever gone from opening a package containing a cookbook, to making something from it, to eating it.

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I’d made some kimchi a few weeks ago (there’s a quick version in the book that is ready in fifteen minutes) and had some lovely French farm eggs on hand, so decided to whip myself up a kimchi omelet for a mid-morning snack. People in France don’t normally eat their lovely eggs for breakfast, nor is kimchi a common pantry item, but like Jaden, I’m have a tendency to forge my own path.

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So a few eggs, some chopped kimchi, and a couple of moments in a hot skillet, and voilà! – that was fast, my kimchi omelet was ready.

Kimchi Omelet
Serves one

Adapted from The Steamy Kitchen’s Healthy Asian Favoritesspacer by Jaden Hair of Steamy Kitchen

I don’t think I’ve ever made a recipe so fast from a book. And it wasn’t just easy, it was a great-tasting dish that came together in a couple of minutes.

Jaden’s recipe called for zucchini slices, which I didn’t have on hand, so I omitted them. But mushrooms, peas, or a fistful of chopped greens (like kale or Swiss chard) would be other possibilities, or even seafood such as shrimp or prawns. She did mention the secret ingredient is mirin, which I did have on hand from making Teriyaki Chicken. If you don’t have it, you might want to add a tiny dash of rice wine vinegar and a teensy sprinkle of sugar.

  • 2 large eggs
  • salt
  • black pepper
  • 1 teaspoon vegetable oil
  • 1/4 zucchini, thinly sliced
  • 1/2 scallion, cut into 1 1/2-inch (4cm) batons
  • a generous 2 tablespoons chopped kimchi

1. Mix the eggs in the a bowl with salt, a few turns of black pepper, and the mirin.

2. Heat the oil in a nonstick skillet. Sauté the zucchini, (or other vegetables) scallions, and kimchi for 2 minutes, stirring occasionally.

3. Add the eggs and cover the skillet, and let cook for 2 minutes over moderate heat.

4. Remove the lid and fold the omelet in half and cook further if you prefer your omelets more cooked.


Serve with additional kimchi on the side if you like.


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Related Recipes and Links

Pajeon Korean Pancake

Teriyaki Chicken

Kimchi

“Green” Nonstick Cookware

The Kimchi Cookbook (Amazon)

Olympic Seoul Chicken

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Categories:

Recipes, Savory Dishes

Tags:

Asian, cookbook, eggs, Healthy Asian Favorites, Jaden Hair, kimchi, mirin, omelet, recipe, Steamy Kitchen

73 comments

  • By Anne Marie on February 5, 2013 7:44 AM

    This sounds SOOOOO good. Thanks!

  • By elma kim on February 5, 2013 7:58 AM

    Oh David, I love how you enjoy Korean food! Kimchi omlet in Paris, it’s like a dream. I will be making this for sure, but may include some Spam for that “je nais se quoi” authentic Korean touch. Are there any Korean restaurants in Paris that are any good? xoxo Elma

    • By David on February 5, 2013 8:11 AM

      I love Korean food! There are a number of Korean restaurants in Paris although the food and flavors are rather timid. Spciy foods don’t enjoy the popularity in Paris as they do elsewhere, but I think that newer flavors & cuisines are coming into the mix here, and I think a Korean noodle or kimbap bar would be a big hit.

  • By Holiday Baker Man on February 5, 2013 8:02 AM

    What a great flavour combo!

  • By dancing kitchen on February 5, 2013 8:37 AM

    Kimchi and eggs often for breakfast here thanks to you. Love your Kimchi recipe. I went to a well known Korean bbq in LA and my boyfriend was all like “your Kimchi is better than this.” Heck yes it is! You rock David.

    • By David on February 5, 2013 8:45 AM

      Thanks, and glad you like my kimchi recipe! A funny story – a few years ago, I was seated on an airplane next to an unassuming little old man, who wasn’t Asian. We started talking and somehow the conversation turned to what he did, and he told me that his wife was Korean, and they made their own soy sauce in their garage. And when others found out about it, how good it was, they started sharing (and selling) it to others. He also told me about all the kimchis and other pickles and Korean foods he and his wife made together. It was so cute because he looked like some meek little grandfather and here he made all these amazing Korean foods. It just goes to show that good food crosses all boundries, and ages, and cultures.

  • By Angela @ the fairy bread chronicles on February 5, 2013 8:48 AM

    I adore kimchi, it’s really starting to come into its own in western cuisine, and this is another example! Awesome idea :)

  • By Amanda @ Farsickness on February 5, 2013 8:55 AM

    I’m an American expat in Seoul who has become a tab obsessed with kimchi over the past couple of years. Especially in eggs. Glad to see it’s getting its due love around the world!

  • By Linda on February 5, 2013 9:53 AM

    I just don’t like kimichi. I guess fermentation isn’t my thing, but I love omelets and often use homemade salsa in mine. I think it comes from my days in Austin.

  • By Sarah on February 5, 2013 10:07 AM

    never thougt of kimchi omlett – thx for the idea :-)

  • By Explody Full on February 5, 2013 11:36 AM

    The cookbook looks great! Does it have a good recipe for a kimchi pancake in it? I love kimchi pancake!

  • By saskia on February 5, 2013 11:44 AM

    come to berlin, david! after vietnamese cuisine has been extremely popular here, korean restaurants start to take over the leading position, with new restaurants opening like every month. i’m not an expert, but i thought most of them were really good and authentic. i love food. i love that kimchi omelet. i love your website.

    • By David on February 5, 2013 12:53 PM

      I’ve been to Berlin!

  • By Anna on February 5, 2013 12:47 PM

    It’s great to see eggs for breakfast again rather than sugary cereals or jam :)

  • By Jeff @ Cheeseburger on February 5, 2013 12:50 PM

    Omelet is my breakfast of choice so I’ll try this variation.

  • By Jack on February 5, 2013 1:16 PM

    The French love the oeuf à la coque (and their perfect cooking time can start wars in the kitchen!). Eating habits vary from person to person, family habits, region, spare time in the morning, willingness to eat in the morning… The French do not collectively have one way of eating. I would make an omelet at the weekend but not during the week, it seems a bit heavy.

  • By Evitaa on February 5, 2013 1:51 PM

    Oh my. Great kimchi variation :)

  • By carrie on February 5, 2013 1:51 PM

    Hi David I’m big fan of your from Korea
    I’m very happy for your posting cuz i made kimchi omelet last night
    oh. we call kimchi bu-chim-gae

  • By Sissy on February 5, 2013 3:03 PM

    This makes me think of the wonderful omelette I ate in Paris this fall — best omelette of my life! I’m dying to try your kimchi version — French omelette with a twist

  • By Nancy on February 5, 2013 3:13 PM

    Could you clarify where the mirin goes? Is it such a secret an ingredient that you’d have to kill us if you told us? I love my kimchi with fried eggs, but I might have to branch out.

    It’s added to the eggs with the salt and pepper. Kimchi and eggs are a great combo! -dl

  • By ClaireD on February 5, 2013 3:24 PM

    I’m lucky enough here in Austin to live next door to a Korean War veteran and his Korean wife. Sune has raised my awareness of Korean food by continually providing me with dishes that she’s cooked. I return the favor by plying her with Southern cooking and BBQ. I’d love to turn the tables on her and prepare this dish for breakfast this weekend. Thanks for the great idea!

    I also want to know where the mirin goes?

    Thanks,
    Claire

  • By Olga on February 5, 2013 3:29 PM

    Eggs and kimchi are somewhere on a top of my list of favorites…I’ll be making this omelet, thanks!

  • By Diana on February 5, 2013 4:30 PM

    I will definitely try this! ! I make a similar omelet which uses fish sauce instead of the mirin. Has a great non-breaky flavour.

  • By Niki on February 5, 2013 4:55 PM

    david, a beautiful recipe! Might I make a suggestion that might knock your socks off next time you make this? Try squeezing all the liquid out of the kimchi and frying it a little longer until it starts to brown. The Maillard effect does wonders for this condiment. It’s something my mom, a Korean chef, taught me as a kid whenever we cooked with kimchi. Also, don’t be afraid to use more in your omelette!

  • By Flo Dwek on February 5, 2013 5:34 PM

    Hello David:
    Great fan of yours–thanks for all your marvellous postings!!
    Just writing to ask you where one can buy that gorgeous red earthenware dish that you used to place the eggs in. It looks very Spanish/Moorish. Just beautiful.
    Merci beaucoup!

    • By David on February 5, 2013 5:45 PM

      It was a gift from a friend who lives in Gascony. I don’t know where to get them, unfortunately. But if you’re in Paris, there is a vendor in the covered Marché St Germain des Pres in the 6th that sells Gascon pottery and similar items.

  • By Sylvie on February 5, 2013 5:36 PM

    Man I know what I’m having for lunch… Thanks!

  • By Claudia on February 5, 2013 5:40 PM
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