Equipment
Ingredients
Sweet Sriracha Syrup
- 20 ml maple syrup
- 10 ml sriracha sauce
Kimchi Omelet
- 3 eggs, room temperature
- 5 ml toasted sesame oil
- 1 g kosher salt
- 10 ml neutral cooking oil
- 50 g vegan kimchi, finely chopped
- 10 g scallions, thinly sliced
Nutrition (per serving)
Method
In a small bowl, combine the maple syrup and sriracha sauce. Whisk until smooth and completely homogenized, then set aside.
In a mixing bowl, beat the eggs vigorously with the toasted sesame oil and kosher salt until the yolks and whites are fully incorporated with no distinct streaks remaining.
Heat the neutral cooking oil in a non-stick skillet over medium-high heat. Add the chopped vegan kimchi and the white parts of the scallions. Sauté for 2 to 3 minutes until the kimchi is deeply fragrant and the edges begin to caramelize.
Lower the heat to medium-low. Pour the beaten eggs directly over the sautéed kimchi mixture in the skillet. Using a spatula, gently pull the setting edges of the omelet towards the center, tilting the pan to let the raw egg flow underneath into the empty spaces.
Once the eggs are mostly set but still glistening on top, carefully fold the omelet in half using your spatula. Let it cook for another 30 to 60 seconds. To ensure food safety, the internal temperature of the eggs should reach 74C/165F, and there should be no raw egg remaining.
Slide the finished omelet onto a warm plate. Drizzle generously with the prepared sweet sriracha syrup and garnish with the remaining green parts of the scallions. Serve immediately.
Chef's Notes
- Using highly fermented, older kimchi provides a much deeper, tangier flavor profile that acts as the perfect counterpoint to the sugary sweetness of the maple sriracha syrup.
- For the fluffiest texture, do not over-whisk the eggs too far in advance; beat them right before they go into the hot pan.
- If your particular batch of kimchi is extremely salty, omit the kosher salt from the egg mixture entirely. Always taste a small piece of your kimchi beforehand to gauge the sodium level.
- Ensure you use certified vegan kimchi if you are strictly following a vegetarian or vegan diet, as traditional commercial kimchi often contains fermented shrimp paste or fish sauce.
Storage
Refrigerator: 1 day — Best eaten fresh; stored omelets may become rubbery and release liquid over time.
Reheating: Microwave gently on medium power for 30 to 60 seconds.
