Mouthwatering Kimchi and Chicken Breast Rolled Omelet
Transforming Aged Kimchi: Delicious Kimchi and Chicken Breast Rolled Omelet, Perfect for Dieting!
Got aged kimchi that you don’t know what to do with? Don’t throw it away! This rolled omelet, packed with aged kimchi and chicken breast, boasts a delightful sweet and sour flavor. It’s a fantastic side dish for rice or a perfect addition to your diet meal plan. Enjoy this unique treat when you’re craving something special!
Ingredients for Kimchi and Chicken Breast Rolled Omelet- 1 handful aged kimchi (about 100g)
- 1/2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sugar
- 1/2 Tbsp toasted sesame seeds
- 60-70g cooked chicken breast
- 4 eggs
- Pinch of salt (about 2-3 pinches)
- Pinch of olive oil or cooking oil
- 1 Cheongyang chili pepper (optional)
- Sriracha sauce or ketchup, for serving
- Pinch of dried parsley, for garnish
Cooking Instructions
Step 1
Rinse the aged kimchi lightly under running water to remove some of its sourness and saltiness. Squeeze out all the excess water thoroughly. In a bowl, combine the squeezed kimchi with soy sauce, sesame oil, sugar, and toasted sesame seeds. Mix well to create seasoned kimchi.
Step 2
Thinly slice the cooked chicken breast into pieces that will easily roll within the omelet.
Step 3
Crack the 4 eggs into a deep bowl. Add a pinch of salt (about 2-3 pinches) and gently whisk with a fork or whisk until well combined, breaking the egg whites.
Step 4
Heat a non-stick frying pan over low heat. Lightly grease the pan with olive oil or cooking oil, then wipe it with a paper towel to create a thin, even coating. Pour in half of the whisked egg mixture and spread it thinly across the pan.
Step 5
While keeping the heat on low, once the egg starts to set slightly, arrange the sliced chicken breast and the seasoned kimchi mixture on one side of the pan.
Step 6
When the bottom of the omelet is partially cooked and the edges are firming up, carefully roll it up, starting from the side with the filling, using chopsticks or a spatula.
Step 7
Push the rolled omelet to one side of the pan. Pour in the remaining egg mixture. As the new egg layer begins to cook, place the chicken breast and kimchi mixture again on top, alongside the already rolled portion.
Step 8
Once the bottom is cooked, carefully roll the omelet again, encasing the filling, to form a thicker roll.
Step 9
Remove the finished omelet from the pan and let it cool slightly. Slice it into bite-sized pieces, about 1.5-2 cm thick.
Step 10
Arrange the sliced rolled omelet attractively on a serving plate.
Step 11
Optionally, finely chop the Cheongyang chili pepper and sprinkle it over the omelet for a pop of color and a hint of spiciness.
Step 12
Serve with Sriracha sauce or ketchup on the side for dipping, according to your preference. A final sprinkle of dried parsley will add a beautiful garnish!
