Kimchi Omelet With Sriracha Syrup
Updated Dec. 13, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup rice vinegar
- ⅓cup sugar
- 1 to 2teaspoons sriracha hot sauce, more to taste
- 1tablespoon vegetable oil
- ½cup kimchi, coarsely chopped
- 2large eggs, beaten
- Salt, as needed
- Black pepper, as needed
- Toasted black sesame seeds, for garnish
- Cilantro leaves, for garnish
Nutritional analysis per serving (1 servings)
573 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 73 grams carbohydrates; 3 grams dietary fiber; 68 grams sugars; 14 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
My first encounter with exotic Kimchi.
Did not even know it existed. So much to learn, let's not waste any time!
A wonderful recipe, again simpler than it seems to a kitchen neophyte such as myself.
Not too much syrup on the omelet, please. Just enough to excite the taste buds and let the rational self take a brake to savor the moment.
Kimchi omelet, whole wheat toast, coffee. Perfect.
To be cooked on a slow week-end. If possible with family or a close friend.
Too precious to rush such moments.
Amazingly I had all the ingredients for this in the kitchen one morning when something a little different was called for. It satisfied my love of eggs and heat but next time I'll probably skip the syrup and just use the sriracha straight.
I had difficulty cooking this to look like an omelet. Perhaps I read the directions wrong. What I got was scrambled eggs with kimchi mixed in. If I make it again, I will use an omelet pan and just fold the kimchi into the omelet as you would do with any omelet filling.
The recipe reads a bit contradictory as far as the kimchi placement, so I removed it from the pan after warming and re-added it after the eggs were cooking. Plus, the photo makes it look like the kimchi was caramelized, which it shouldn't be. I also found that it took a lot longer than 6-8 minutes to reduce the syrup. Plus, the photo seems to rather clearly show a cheddar-like cheese melted on top, and as someone suggested doing this in the comments, I followed suit with excellent results.
Just a note as I've not made this yet (sorry): another recipe called for mixing a teaspoon of mirin into the eggs before cooking them (there was no additional sauce). I imagine this would give a sweet note rather than using the sugar in the syrup and then one could use a simpler vinegar/sriracha sauce.
Is there an alternative for rice vinegar when you've run out?
I would go with white vinegar, then. If not, then cider vinegar.
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