Kimchi Omelet

February 2013 037Kimchi is a spicy Korean condiment made with cabbage and a mix of garlic, salt, vinegar, chile peppers and other spices. In Korea, kimchi is served at every meal and offers a variety of health benefits. In fact, some experts claim it’s the healthiest food on the planet.

I was inspired to make Kimchi Omelets a few weeks ago after finding a recipe on David Leibovitz’s blog. It’s a quick, easy and unique breakfast option. It’s also worth noting that there are great local kimchi producers like Fizzeology Kickapoo Kimchi based out of Viroqua. For the mirin (a sweet rice wine used in Japanese cooking), based on this discussion, next time I might look for Hon-Mirin (such as Mitoku brand), as opposed to Aji-Mirin.

(Recipe from Jaden Hair of Steamy Kitchen via David Leibovitz)

2 large eggs
1 teaspoon mirin
1 teaspoon vegetable oil
1/4 medium zucchini, sliced thinly in half-moons
1/2 green onion, green part only, cut into 1 1/2″ lengths
2 tablespoons chopped kimchi, plus more for serving
salt and pepper to taste

In a small bowl, beat the eggs with the mirin and a pinch of salt and pepper.

In a medium-size skillet, heat the oil over medium heat. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes.

Pour in the egg mixture and cover skillet. Cook for 2 minutes, or until the egg is nearly set. Fold omelet in half and cook until done. Serve with additional kimchi on the side.

February 2013 040

Category: Kristin's Kitchen 2 comments »

2 Responses to “Kimchi Omelet”

  1. kelly

    You gotta come out to SF they have Kimchi burritos.

  2. Mirin-Poached Salmon with Spring Salad | madcity girl

    […] I don’t usually eat a lot of salmon, but when I first saw this recipe in the April/May 2013 issue of Eating Well Magazine, it seemed like the perfect way to use seasonal produce like radishes, snap peas and pea sprouts. We ended up using pea vines instead of pea sprouts because they were more readily available at the farmers’ market. I really enjoyed this meal—it was healthy, beautiful, filling, and truly highlighted the season’s bounty. Plus it was a great way to use the mirin I had purchased a few months ago to make kimchi omlets. […]


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