Kimchi Omelette – Fusion Kimchi
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.
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
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.
Frying pan and bowl
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.