Kimchi and cheese omelette 🍳

By Andy Cooks · 15 min

Ingredients

Instructions

1. Squeeze the kimchi and keep the juice in a medium bowl. Crack the eggs into the bowl with the juice.
2. Finely slice the green tops of the spring onions and add them to the eggs. Cut the white stems into 1 cm pieces and set aside.
3. Add 1/4 tsp salt to the eggs and whisk.
4. Heat the oil in a carbon steel or stainless steel pan over medium heat. Add the kimchi and spring onion whites and fry for 1 minute.
5. Pour in the egg mixture, stir, then tap the pan on the stovetop to release air pockets. Leave for 30 seconds.
6. Scatter the cheese over the whole omelette and turn the heat to medium-low for 2 minutes. Fold the omelette in half over itself. Cook until the egg is set through, then slide it onto a bed of steamed rice.

Summarized from Andy Cooks's video. Watch it for the details.

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EggCheeseScallionRiceCheddar cheeseKimchi