Uploaded September 2026 | Updated September 2026, 4 days ago
Kimchi Cheese Omelette
Ingredients
- 60g kimchi
- 3 eggs
- 4 spring onions
- salt to taste
- 1 tbsp peanut or neutral-flavoured oil
- 50g grated cheddar cheese
- 1 cup steamed jasmine rice
Method
1. Squeeze the kimchi and save the juice in a medium bowl. Crack the eggs into the bowl with the kimchi juice.
2. Finely slice the green tops of the spring onions and add to the bowl with the eggs. Slice the white stem about 1cm thick and set aside.
3. Add 1/4 tsp salt to the bowl with the eggs and whisk.
4. Place a carbon steel or stainless steel pan over medium heat and add the oil. Add the kimchi, spring onion whites and fry for 1 minute.
5. Add in the egg mixture, stir and tap the pan on the stovetop to release any air pockets. Leave for 30 seconds.
6. Add the cheese over the whole surface of the omelette. Turn the heat down to medium/low for two minutes. Flip the omelette in half over itself. Make sure the egg is cooked through, before turning out onto a bed of steamed rice.
Kimchi Cheese Omelette
Ingredients
- 60g kimchi
- 3 eggs
- 4 spring onions
- salt to taste
- 1 tbsp peanut or neutral-flavoured oil
- 50g grated cheddar cheese
- 1 cup steamed jasmine rice
Method
1. Squeeze the kimchi and save the juice in a medium bowl. Crack the eggs into the bowl with the kimchi juice.
2. Finely slice the green tops of the spring onions and add to the bowl with the eggs. Slice the white stem about 1cm thick and set aside.
3. Add 1/4 tsp salt to the bowl with the eggs and whisk.
4. Place a carbon steel or stainless steel pan over medium heat and add the oil. Add the kimchi, spring onion whites and fry for 1 minute.
5. Add in the egg mixture, stir and tap the pan on the stovetop to release any air pockets. Leave for 30 seconds.
6. Add the cheese over the whole surface of the omelette. Turn the heat down to medium/low for two minutes. Flip the omelette in half over itself. Make sure the egg is cooked through, before turning out onto a bed of steamed rice.
