Kimchi Cheese Omelet: A Harmonious Blend of Softness and Spice
How to Make a Delicious Kimchi Cheese Omelet at Home
Do you remember the Spanish omelet from the culinary arts practical exam? I’ve adapted that delicious omelet to suit our taste by adding plenty of kimchi and cheese! While rolling the omelet to shape it might be a bit challenging, the finished dish is visually rewarding and incredibly satisfying. The combination of soft eggs, crunchy kimchi, and stretchy cheese that fills your mouth is truly fantastic. Give this special recipe a try for a wonderful meal!
Ingredients- 4 large eggs
- 1/4 medium onion
- 1 slice cheese (e.g., cheddar)
- 40g kimchi
- Pinch of salt
- 50ml milk
- 30g butter
- 2 tbsp cooking oil
Cooking Instructions
Step 1
First, prepare the onion, which will add flavor to your omelet. Finely mince about 1/4 of a medium onion. Minced onion will lend sweetness and texture to the omelet.
Step 2
Next, finely chop the kimchi. Using slightly fermented kimchi will result in a deeper flavor. Ensure it’s chopped small enough to blend well with the eggs.
Step 3
Before unwrapping the cheese slice, make thin cuts across it with a knife. This helps the cheese melt smoothly without tearing when you roll the omelet. Keep the plastic wrapper on until you’re ready to add the filling.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the minced onion and sauté until translucent. Then, add the chopped kimchi and stir-fry until the kimchi’s moisture reduces and it becomes slightly crisp. This process mellows the sourness of the kimchi while enhancing its umami. Set the cooked onion and kimchi aside to cool slightly.
Step 5
Now, let’s make the egg mixture. In a bowl, crack 4 eggs. Add 50ml of milk and a pinch of salt. Gently whisk until well combined, being careful not to create too much foam. The milk will make the omelet extra soft and moist.
Step 6
For an even smoother omelet, strain the egg mixture through a fine-mesh sieve. Use the back of a chopstick or fork to gently scrape down the chalazae (the white, stringy bits in egg whites) from the sieve. This step ensures a silky-smooth egg liquid.
Step 7
Melt 30g of butter in a non-stick omelet pan or a well-seasoned skillet over low heat. It’s crucial to keep the heat low to prevent the butter from burning. Once melted, tilt the pan to coat the bottom evenly with butter.
Step 8
Pour the prepared egg mixture into the pan with the melted butter. Immediately, using chopsticks, stir the eggs rapidly in a sweeping motion before they set. This step is key to creating soft curds, so keep stirring continuously.
Step 9
As the eggs begin to cook and the bottom of the pan becomes slightly visible, stop stirring. Gently tilt the pan to one side, allowing any uncooked egg to flow into the empty spaces. This will help form a soft, cooked layer on the surface.
Step 10
Lift the edge of the slightly undercooked egg layer with your chopsticks and place the sautéed kimchi and onion mixture in the center of the omelet. Top this with the prepared cheese slice.
Step 11
Keeping the pan tilted, move the heat to one side to cook that specific section of the omelet further. Gently loosen the edges of the omelet with chopsticks and fold it inward, tucking in the kimchi and cheese filling. Imagine folding a blanket, gently rolling the omelet to enclose the filling. You can push the omelet towards the outer edge of the pan while using chopsticks to support and guide the fold. Repeat this process 4-5 times, continuously rolling and folding to ensure even cooking and to shape the omelet into a neat oval. Gently roll the omelet in the pan to refine its shape. Cook until golden brown and set.
