Kimchi? In an Omelet? Yes, and You'll Want Seconds!
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Photos: Jaden Hair
If I were stuck on a deserted island, I'd bring a wok, rice cooker and kimchi. That is, if said deserted island would have electricity.
But kimchi for sure, as it's the most perfect condiment, just right above Argentinean chimichurri. It hits a good portion of the taste buds: salty, spicy, savory. But my kind of kimchi isn't the super-spicy version that leaves you with dragon mouth. I actually prefer the milder kimchi -- and if the store-bought kind contains too much chili pepper, just rinse the kimchi for a few seconds to wash away some of that heat.
This kimchi omelet is perfect for either breakfast, brunch, lunch or dinner -- yes, it's that versatile. Make sure you use a little bit of sweet rice wine, called mirin. Mitsukan makes this mirin; I developed this recipe just for them. It boosts up the flavor and ties together all of the ingredients.
Kimchi Omelet
serves 2
Ingredients:
2 eggs
1 teaspoon sweet rice wine (mirin) - I prefer Mitsukan brand
1 teaspoon cooking oil
1/4 zucchini, sliced very thinly in half-moons
1/2 stalk green onion, green part only, cut into 1 1/2" lengths
2 tablespoons chopped kimchi, plus more for serving
salt and pepper to taste
Directions:
1. In a bowl, beat the eggs together with the mirin.
2. Heat a nonstick skillet over medium-high heat with the cooking oil. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes.
3. Pour in the egg mixture, season with salt and pepper. Turn the heat to medium 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.
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