KIMCHI OMELETTE RECIPES
KIMCHI OMELET WITH SRIRACHA SYRUP RECIPE - NYT COOKING
The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all. But then you bite in. There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise. That the ingredients are not expensive and the technique not daunting only makes it more appealing. The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce (or any other hot sauce). Combined with the kimchi, there’s just enough heat to make your tongue tingle but not burn. For that you can add more sriracha on the side if you like. Or serve it with more kimchi. It makes a hearty breakfast, an unusual lunch or a light dinner. And a simple one, too.
Provided by Melissa Clark
Total Time 20 minutes
Yield 1 main course serving, or 2 to 4 appetizer servings
Number Of Ingredients 10
Steps:
- To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slightly. Stir in sriracha sauce and set aside while you make the omelet.
- In a small nonstick pan set over medium-high heat, add oil and warm until shimmering. Add kimchi and cook, stirring, until warm, about 30 seconds. Add eggs and quickly scramble mixture with a fork. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes. Season with salt and pepper. Slide omelet onto a plate, folding half of it over the filling. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves.
Nutrition Facts : @context http//schema.org, Calories 572, UnsaturatedFatContent 18 grams, CarbohydrateContent 73 grams, FatContent 24 grams, FiberContent 3 grams, ProteinContent 14 grams, SaturatedFatContent 4 grams, SodiumContent 890 milligrams, SugarContent 68 grams, TransFatContent 0 grams
PRAWN AND KIMCHI OMELETTE RECIPE - AUSTRALIAN EGGS
Talk about next-level. Learn how to make Prawn and Kimchi Omelette with this delicious recipe from Australian Eggs.
Categories Dinner Recipes Lunch Recipes
Total Time 16 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Poach prawns by bringing a pot of water to the boil, pop the prawns in and cook for about 1 minute or until they turn white and are cooked through.
- Refresh into cold water to stop the cooking process.
- Peel the shell away from the prawns and remove the vein that runs down the back of the prawn and set aside. ***
- Beat the eggs and water lightly and season with salt.
- Gently heat a non-stick fry pan over a low heat. Add a small amount of oil and pour in the egg mix.
- Using a turner, gently wiggle the eggs to prevent sticking and over colouring then let them set.
- Remove the omelette from the heat and lay it open on a plate. Lay the prawns, bean shoot, some coriander and a few dots of kewpie mayo down the centre of the omelette, fold the edges over each other.
- On top of the omelette sprinkle some kimchi, coriander, a drizzle of kewpie mayo and crispy shallots.
- Season with pepper and serve.
Nutrition Facts : Calories 445 calories, CarbohydrateContent 5.7 grams carbohydrates, SugarContent 4.9 grams sugar, FatContent 30.9 grams fat, SaturatedFatContent 4.9 grams saturated fat, FiberContent 3.3 grams fiber, ProteinContent 34.2 grams protein, SodiumContent 811 milligrams sodium, ServingSize 312g
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