Kimchi Rolled Omelet
Soft and Thick Kimchi Rolled Omelet: An Easy Recipe That’s a Rice Companion
Today, I’m sharing one of my absolute favorite egg dishes! (Actually, I love all food… haha.) Among the many egg recipes, I’ve brought you the rolled omelet, a dish many people love and likely enjoyed as a side dish or lunchbox staple during childhood. Today, we’re making a kimchi rolled omelet, which is even tastier with the addition of kimchi. Let’s make this simple kimchi rolled omelet together.
Ingredients
- 3 large eggs
- Kimchi, to taste (finely chopped)
- Carrot, to taste (finely minced)
- Scallion (or green onion), to taste (finely chopped)
Cooking Instructions
Step 1
Crack 3 eggs into a bowl and whisk them well. Add the finely minced carrot and the finely chopped scallions (or green onion) to the egg mixture. Stir everything together thoroughly. The carrots and scallions are optional but add a nice texture and flavor.
Step 2
Since it’s a kimchi rolled omelet, kimchi is a must! Finely chop the kimchi to your desired size. If your kimchi is very moist, you might want to lightly squeeze out some of the juice to prevent the egg mixture from becoming too watery.
Step 3
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Pour a small ladleful of the egg mixture into the pan, spreading it thinly and evenly across the surface. You can tilt the pan to help the egg spread.
Step 4
As the egg mixture starts to set slightly, gently place the chopped kimchi along one edge of the omelet.
Step 5
Then, fold the other side of the egg over the kimchi, covering it. Carefully roll the omelet towards the edge of the pan, creating a compact roll. Continue rolling from the end where the kimchi is.
Step 6
Once rolled, push the omelet to one side of the pan. Pour another ladleful of the remaining egg mixture into the empty space, spreading it thinly. As this new layer of egg cooks, roll the existing omelet over it, continuing to build the layers.
Step 7
Repeat the process: fold the cooked portion, pour more egg mixture into the empty space, and roll again. Continue this until all the egg mixture is used up, building a thick and satisfying rolled omelet. Make sure to maintain a medium-low heat throughout to cook the inside evenly.
Step 8
Once the rolled omelet is fully cooked and golden brown, use a spatula to gently shape and firm it up. Turn it occasionally to ensure all sides are evenly cooked and have a beautiful, golden color.
Step 9
And there you have it! Your delicious kimchi rolled omelet is complete. It’s beautifully thick and appetizing. It’s delicious served warm right away, but it also makes a fantastic side dish or lunchbox item once cooled. While it’s great with a dip of ketchup, the kimchi adds so much flavor that it’s wonderful on its own.
Step 10
The soft egg, the crisp kimchi, and the subtle sweetness from the carrot and scallions create a wonderful combination of flavors. The kimchi helps make the omelet nice and thick, giving it a lovely shape. Enjoy this simple yet incredibly tasty kimchi rolled omelet!
