Kimchi Omelet Recipe | Steamy Kitchen Recipes

 Do you love kimchi, I really love to eat, sour and a little spicy to taste, do you try before kimchi with egg, I found it from Steamy kitchen, she show you how to do this simple and delicious recipes, you can eat it as breakfast, lunch or dinner. You can also print out the recipe with just one click.

Kimchi Omelet Recipe | Steamy Kitchen Recipes

Recipe from Steamy Kitchen

Ingredients:

2 eggs1 teaspoon sweet rice wine (mirin) - I prefer Mitsukan brand1 teaspoon cooking oil1/4 zucchini, sliced very thinly in half-moons1/2 stalk green onion, green part only, cut into 1 1/2" lengths2 tablespoons chopped kimchi, plus more for servingsalt and pepper to taste

Directions:

1. In a bowl, beat the eggs together with the mirin.
2. Heat a nonstick skillet over medium-high heat with the cooking oil. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes.
3. Pour in the egg mixture, season with salt and pepper. Turn the heat to medium and cover skillet. Cook for 2 minutes, or until the egg is nearly set. Fold omelet in half and cook until done. Serve with additional kimchi on the side.

You will also want to try another recipe with kimchi, that is Hot Dogs with Kimchi Relish Recipe | Steamy Kitchen Recipes.

Feel free to visit my other blogs, DayBreak, DigiScrapBlog.

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我的试验室 My Lab: Homemade Kimchi

我的试验室 My Lab: Homemade Kimchi

Ingredients:

• 1 Chinese cabbage(Don't wash it yet)
• 3 carrots
• about 1/2 cup salt
• 10 stalks of spring onion
• 1 small bunch of Chinese garlic chives
• 1 bulb of garlic
• 2 tbsp ginger(sometimes I use ginger powder)
• 1 apple
• 1 pear
• 1 onion
• 1 cup water
• 5 Tbsp of Korean hot pepper powder(if u like it hot, add more)

 

Procedure:
1. Cut chinese cabbage and carrot into bite size, put a handful of them into a big pot, layer them with 1tbsp of salt. Repeat the process until 1 cup of salt is used up. Leave them for 4 hours.

 

2. Meanwhile cut spring onion and chinese garlic chives into 1.5 inch length then set aside.

 

(Note that I use 2 apples this time as I don't have pear in hand)

 

3. Cut apple, pear and onion into small pieces, add garlic and ginger, then put in blender with a cup of water.
4. Add the Korean Hot Pepper Powder into the blended juice and mix with spoon.
5. After 4 hours, wash the salted Chinese Cabbage and carrot about 3 times in the pot. Squeeze out as much liquid as possible during the last wash.
6. Pour the Hot Pepper Powder mixture, cut spring onion and chives onto the wilted vegetables and mix thoroughly with hands(If u worry about stingy feeling after touching chili, please use gloves).

 

7. Store the mixture in glass bottle and close with a lid in room temperature. After 24 hours, transfer them to refrigerator.

 

Note:

1. As I said, I don't like sour Kimchi, so, I usually use up mine within 2 weeks. If you like it sour, you may want to leave it at room temperature for 2 days before storing them into the fridge. However, fermentation process will vary according to temperature. It will take shorter time during hot weather and vice versa. FYI, my room temperature here is about 5 - 20C.

2. Seems that Korean eats Kimchi to stay healthy. Eating Kimchi is similar to eating the enzyme content in the veggies. I will have to read more about the goodness of Kimchi.