KIMCHI OMELET WITH SRIRACHA SYRUP
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
Categories breakfast, easy, quick, main course
Time 20m
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, Calories 572, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 24 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 890 milligrams, Sugar 68 grams, TransFat 0 grams
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Meerab Mehrab
[email protected]This recipe is a keeper! I'll definitely be making it again.
Ghadir Osman
[email protected]I'm always looking for new ways to use kimchi, and this recipe didn't disappoint. The omelet was flavorful and satisfying.
Londiwe Amahle
[email protected]This is a great recipe for a quick and easy breakfast or lunch.
Sokal Hossain
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The kimchi and sriracha syrup gave the omelet a unique and delicious flavor.
Somia Soliman
[email protected]This omelet was a bit too spicy for me, but my husband loved it. I think next time I'll use less sriracha.
Pardeep Yadav
[email protected]I would definitely make this again. It's a great way to use up leftover kimchi.
Mohsin Afridi
[email protected]5 stars! This omelet was fluffy and flavorful, and the sriracha syrup added the perfect amount of heat.
Greg an chrissypoo Castellanos (Ese shit)
[email protected]This was a quick and easy weeknight meal that was also really delicious. I used store-bought kimchi, and it still turned out great.
Md Airf
[email protected]I'm not usually a fan of kimchi, but I was pleasantly surprised by how well it worked in this omelet. The spice level was just right, and it added a nice depth of flavor.
Arhan Khan
[email protected]This kimchi omelet with sriracha syrup was a delightful surprise! The flavors and textures blended perfectly, creating a unique and satisfying dish. I especially loved the tangy kick from the kimchi and the subtle sweetness of the syrup.