Elwood 5566

Key Features: easy and quick to cook, adaptable, Korean fusion, snack or fusion side dish

I’m constantly on a diet and freeze anything I might be tempted to eat when feeling peckish. So, one evening, feeling a little hungry I looked in the fridge to see what items might possibly make a quick snack. Five different pots of kimchi and a couple of eggs were all that confronted me.

So, I whisked two eggs and then added some chopped kimchi. The result was quite delicious.

MY RECIPE

1 cup = 180ml. T=tablespoon (15ml), d=dessert spoon (10ml) t=teaspoon (5ml) 

This recipe is ideal for one – double ingredients for each additional person

SHOPPING LIST

2 eggs beaten in a bowl

Half a cup of finely chopped kimchi

1t of sesame oil.

1t of sesame seeds

a little ordinary oil – just enough to stop the egg sticking to the pan

See variations and suggestions at the end of the recipe.

EQUIPMENT

Frying pan and bowl

RECIPE

1. Fry the chopped kimchi for a few minutes in a little ordinary oil.

2. Fold kimchi into the beaten egg

3. Put the mixture back in the frying pan

4. Drizzle a little sesame oil and a sprinkle of sesame seeds just before turning the omelette.

Serve with a little tomato sauce or whatever takes your fancy.

kimchi omelette

©Amongst Other Things –  努江虎 – 노강호 2012 Creative Commons Licence.