Equipment
Ingredients
Sriracha Syrup
- 30 ml maple syrup
- 15 ml sriracha sauce
Omelet Base
- 3 eggs, room temperature
- 15 ml water
- 1 g salt
Filling & Garnish
- 60 g vegetarian kimchi, chopped and well-drained
- 15 g green onions, thinly sliced, white and green parts separated
- 10 ml neutral oil
- 5 ml toasted sesame oil
Nutrition (per serving)
Method
In a small bowl, combine the maple syrup and sriracha. Mix thoroughly until perfectly smooth and set aside.
Crack the eggs into a mixing bowl. Add the water and salt, then whisk vigorously until the mixture is completely homogenous and lightly frothy.
Place a non-stick skillet over medium-high heat and add the neutral oil and toasted sesame oil. Once the oil is shimmering, add the chopped kimchi and the white parts of the green onions. Sauté until the moisture evaporates and the kimchi begins to caramelize slightly.
Reduce the heat to medium-low. Pour the beaten eggs directly over the sautéed kimchi. Using a spatula, gently push the set edges of the egg toward the center of the pan, tilting the pan to allow the raw egg to flow underneath into the empty spaces. Cook until the bottom is set but the top remains slightly wet and glossy.
Using the spatula, fold one half of the omelet over the other. Slide it onto a warm serving plate. Drizzle generously with the prepared sriracha syrup and garnish with the reserved green parts of the green onions.
Chef's Notes
- Adding a small amount of water rather than milk or cream to the eggs creates steam when it hits the hot pan, resulting in a lighter, fluffier texture without weighing down the omelet.
- Traditional kimchi relies on fermented shrimp paste or fish sauce for its distinctive umami flavor. Always verify the label explicitly states vegetarian or vegan if you are serving individuals with strict dietary requirements.
- To achieve a true French-style creamy interior (baveuse), remove the pan from the heat while the top layer of egg is still quite runny. The residual heat trapped inside after folding will gently finish cooking the center.
- If raw or softly cooked eggs present a health risk to the diner, ensure the eggs are fully set and opaque before folding, or utilize pasteurized eggs for absolute safety.
Storage
Refrigerator: 1 day — Best eaten fresh. Syrup can be stored separately for up to 1 month.
Reheating: Microwave in 15-second bursts until just warmed through.
