Recipe from Ilene Rosen
Adapted by Melissa Clark
- Total Time
- 20 minutes
- Rating
- 5(448)
- Notes
- Read community notes
The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all. But then you bite in. There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise. That the ingredients are not expensive and the technique not daunting only makes it more appealing.
The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce (or any other hot sauce). Combined with the kimchi, there’s just enough heat to make your tongue tingle but not burn. For that you can add more sriracha on the side if you like. Or serve it with more kimchi. It makes a hearty breakfast, an unusual lunch or a light dinner. And a simple one, too. —Melissa Clark
Featured in: Kimchi Omelet With Sriracha Syrup
Learn: How to Make an Omelet
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Ingredients
Yield:1 main course serving, or 2 to 4 appetizer servings
- ½cup rice vinegar
- ⅓cup sugar
- 1 to 2teaspoons sriracha hot sauce, more to taste
- 1tablespoon vegetable oil
- ½cup kimchi, coarsely chopped
- 2large eggs, beaten
- Salt, as needed
- Black pepper, as needed
- Toasted black sesame seeds, for garnish
- Cilantro leaves, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
573 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 73 grams carbohydrates; 3 grams dietary fiber; 68 grams sugars; 14 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slightly. Stir in sriracha sauce and set aside while you make the omelet.
Step
2
In a small nonstick pan set over medium-high heat, add oil and warm until shimmering. Add kimchi and cook, stirring, until warm, about 30 seconds. Add eggs and quickly scramble mixture with a fork. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes. Season with salt and pepper. Slide omelet onto a plate, folding half of it over the filling. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves.
Ratings
5
out of 5
448
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Cooking Notes
Robert Laflèche
My first encounter with exotic Kimchi.
Did not even know it existed. So much to learn, let's not waste any time!
A wonderful recipe, again simpler than it seems to a kitchen neophyte such as myself.
Not too much syrup on the omelet, please. Just enough to excite the taste buds and let the rational self take a brake to savor the moment.
Kimchi omelet, whole wheat toast, coffee. Perfect.
To be cooked on a slow week-end. If possible with family or a close friend.
Too precious to rush such moments.
Ellen
Amazingly I had all the ingredients for this in the kitchen one morning when something a little different was called for. It satisfied my love of eggs and heat but next time I'll probably skip the syrup and just use the sriracha straight.
Marian V.
I had difficulty cooking this to look like an omelet. Perhaps I read the directions wrong. What I got was scrambled eggs with kimchi mixed in. If I make it again, I will use an omelet pan and just fold the kimchi into the omelet as you would do with any omelet filling.
Sally
I fixed this for a quick supper -- delicious and easy. I used kim chi I made from Julie Moskin's recipe.
Figaro
This recipe and the comments on it so intrigued me (and the fact that Melissa's recipes always turn out great), that I bought a jar of spicy Kimchi at our local Public's; everything else I had in my pantry. I prepared that omelet for myself this morning. My husband quickly fled to his office with his tray of bagels & smoked salmon when he smelled the vinegar cooking. The flavors were outstanding & I have enough syrup for another go. My little parrot and I had a feast.
rmncut
When I finished eating this I actually said “Dang!” Out loud, it was so good. I’m not usually one for syrups, but trust me, do not skip this one. I used about half the sugar, but Melissa Clark was not lying when she said that it really ties the whole thing together. The tangy spicy subtle sweetness is perfect! I also used butter instead of oil. If you like Kimchi and you like breakfast, this is for you!
Jody
The recipe reads a bit contradictory as far as the kimchi placement, so I removed it from the pan after warming and re-added it after the eggs were cooking. Plus, the photo makes it look like the kimchi was caramelized, which it shouldn't be. I also found that it took a lot longer than 6-8 minutes to reduce the syrup. Plus, the photo seems to rather clearly show a cheddar-like cheese melted on top, and as someone suggested doing this in the comments, I followed suit with excellent results.
Mitch Sackson
Before you flip the egg, put some sharp cheddar to be melted. Adds a great zing to the result.
ken
Just a note as I've not made this yet (sorry): another recipe called for mixing a teaspoon of mirin into the eggs before cooking them (there was no additional sauce). I imagine this would give a sweet note rather than using the sugar in the syrup and then one could use a simpler vinegar/sriracha sauce.
Aliya
This was lovely! I skipped the sesame seeds for convenience. The syrup added a sweetness to it I didn't think I'd like, but really elevates the dish. The syrup yields MUCH more than necessary, so I'll probably cut that down next time. One thing however - directions state to scramble the mixture but later state we fold the eggs over the filling. I just ended up folding the eggs over the cooked kimchi, and it worked fine. Will definitely make again.
Mark
I liked the syrup more than the omelet. I could imagine using the spicy syrup over a baked brie or some other dish.
Steph Dawson
LOVE this! I didn't have sriracha in the fridge so subbed Gochujang fermented sesame paste on the side. Delicious!!!
Steve Muni
Easy to do and absolutely delicious. I was a little short on rice vinegar so threw in some Chinese black vinegar. The Sriracha syrup made the dish--but a little goes a long way. The rest is in a jar in the refrigerator, and will be drizzled on fried eggs, fried rice, pork chops, sauteed filets of fish--all sorts of things. Also as a BBQ glaze for skirt steak.
Jody
The recipe reads a bit contradictory as far as the kimchi placement, so I removed it from the pan after warming and re-added it after the eggs were cooking. Plus, the photo makes it look like the kimchi was caramelized, which it shouldn't be. I also found that it took a lot longer than 6-8 minutes to reduce the syrup. Plus, the photo seems to rather clearly show a cheddar-like cheese melted on top, and as someone suggested doing this in the comments, I followed suit with excellent results.
ken
Just a note as I've not made this yet (sorry): another recipe called for mixing a teaspoon of mirin into the eggs before cooking them (there was no additional sauce). I imagine this would give a sweet note rather than using the sugar in the syrup and then one could use a simpler vinegar/sriracha sauce.
Vicki
Is there an alternative for rice vinegar when you've run out?
Jody
I would go with white vinegar, then. If not, then cider vinegar.
Jean
I used 1/4 C sugar and three eggs, still too much sugar for 2 people, would cut way back next time
rmncut
When I finished eating this I actually said “Dang!” Out loud, it was so good. I’m not usually one for syrups, but trust me, do not skip this one. I used about half the sugar, but Melissa Clark was not lying when she said that it really ties the whole thing together. The tangy spicy subtle sweetness is perfect! I also used butter instead of oil. If you like Kimchi and you like breakfast, this is for you!
Steve Muni
Easy to do and absolutely delicious. I was a little short on rice vinegar so threw in some Chinese black vinegar. The Sriracha syrup made the dish--but a little goes a long way. The rest is in a jar in the refrigerator, and will be drizzled on fried eggs, fried rice, pork chops, sauteed filets of fish--all sorts of things. Also as a BBQ glaze for skirt steak.
trocks
Wonderful recipe and very easy. Next time I'll squeeze any excess liquid from the kimchi as I think this contributed more to the scrambled-ness of the omelet.
And drizzling doesn't mean pouring all of the syrup you made onto the omelet. No wonder so many think it's too sweet. Drizzling helps offset the spiciness, but adds a nice sweet note. Reserve unused syrup for other uses.
jcarlile
Skipped making the syrup and instead just mixed a bit of rice vinegar, Sriracha, and sugar in a ramekin and drizzled over top -- easy and delicious!
Steph Dawson
LOVE this! I didn't have sriracha in the fridge so subbed Gochujang fermented sesame paste on the side. Delicious!!!
Janean
This was delicious! The sriracha syrup was very watery for me, but I just drizzled a little over the omelet and it added a very nice sweet spiciness to the omelet. I will definitely make this again.
Jody
Probably didn't let it reduce long enough. I found that mine took a lot longer than 6-8 minutes to reduce by half -- it took more like 10-15 minutes. I got a nice syrupy consistency at that point, especially after it sat off-heat for a few.
Mark
I liked the syrup more than the omelet. I could imagine using the spicy syrup over a baked brie or some other dish.
Marian V.
I had difficulty cooking this to look like an omelet. Perhaps I read the directions wrong. What I got was scrambled eggs with kimchi mixed in. If I make it again, I will use an omelet pan and just fold the kimchi into the omelet as you would do with any omelet filling.
Lauri
Judging by the picture above, I'll hazard a guess that the food stylist elected to put a little kimchi inside the omelet rather than make the recipe as described.
Jody
I think there may be an error in the recipe. It does talk about folding it "over the filling." So I think that it's missing a step to remove the kimchi from the pan, and then missing the step to re-add it AFTER doing the slight scrambling and setting, just as you're about to slide it onto the plate. Just a guess.
SonomaSMB
Loved this concept & result, but excessive sugar in syrup totally unnecessary.
Mitch Sackson
Before you flip the egg, put some sharp cheddar to be melted. Adds a great zing to the result.
Aliya
This was lovely! I skipped the sesame seeds for convenience. The syrup added a sweetness to it I didn't think I'd like, but really elevates the dish. The syrup yields MUCH more than necessary, so I'll probably cut that down next time. One thing however - directions state to scramble the mixture but later state we fold the eggs over the filling. I just ended up folding the eggs over the cooked kimchi, and it worked fine. Will definitely make again.
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