Kimchi Omelet

Every week, about 2-3 times a week, I go to physical therapy for my knee. The exercises are quite boring – lift your leg up….put it back down…and repeat 3,251 times. In the middle of the wall hangs a television, and every time, I thank the owners for putting that TV there. I don’t know if I could handle the monotony of these exercises without the company of Regis & Kelly, Rachael Ray or Dr. Oz.

Rachael was on last week and she came up with another clever little saying, “BLD” or food that’s great for breakfast, lunch or dinner. Of all her quirky (“stoop”) and annoying (“yum-o”), I think I like BLD the best. It’s practical, and the food is practical.

So here’s my BLD recipe for you – a Kimchi Omelet. It’s full of savory vegetables (green onion and zucchini) and the chopped kimchi inside gives it a little spicy, crunchy, kick.

But kimchi isn’t the secret ingredient here – it’s actually the Mirin, or Japanese sweet rice wine that really brings it all together. The mirin gives the omelet just the right touch of sweetness to balance all of the flavors – so that you have salty, spicy, sour, savory and a tinge of sweet. Kimchi adds the spicy and sour.

This is a recipe I’ve created for client Mitsukan, the makers of one of the very best Mirin out there. It only takes 10 minutes to make – perfect for either for breakfast, lunch or dinner….BLD FTW!

How to make a Kimchi Omelet

Here’s whatcha need:

Start by beating the eggs together with the mirin in a mixing bowl.

Heat a nonstick skillet over medium-high heat, add the zucchini, green onion and kimchi and saute for about 2 minutes.

Then, pour in the eggs with mirin.

Season with salt and pepper then turn down the heat to medium. Cover the skillet and cook until the egg is nearly set, about 2 minutes.

Fold the omelet in half and serve.


Kimchi Omelet Recipe

Servings: serves 2 Prep Time: 5 minutes Cook Time: 5 minutes

Kimchi Omelet Recipe - simple 10 minute recipe for breakfast, lunch or dinner.

If the kimchi is a little to spicy for your taste, try patting the kimchi with paper towel to wipe off some of the chili flakes.


2 eggs
1 teaspoon sweet rice wine (mirin) - I prefer Mitsukan brand
1 teaspoon cooking oil
1/4 zucchini, sliced very thinly in half-moons
1/2 stalk green onion, green part only, cut into 1 1/2" lengths
2 tablespoons chopped kimchi, plus more for serving
salt and pepper to taste


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.

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Comments 34

  1. Elizabeth @Mango_Queen

    Oh my goodness, this is a terrific idea for kimchi. I love how you blended all the flavors together in this omelet. And mirin as an added ingredient? Wow! Thanks for sharing. Will try this soon. Thanks, Jaden!

  2. Kyle

    This looks great! I’ve made Kimchi omelets before but I’ve never thought to add Mirin (which I have already anyway). I’ll definitely be trying this soon.

  3. esther

    Interesting! Maybe it’s just the stores here in NYC then. The kimchi sold here needs a few days of some fermenting time. I’m jealous of those that gan get already fermented kimchi!!

  4. Kali

    Not a big fan of kimchi but this looks really good. I know its an acquired taste I wonder if my taste buds have changed since 8th grade. I bet so! Maybe this will actually taste good 15 years later!

  5. Marna

    OMG, I LOVE kim chi and always have a big jar of it in the house! My favorite breakfast is Ramen noodles with an egg poached in the broth and kim chi in the bottom of the bowl!

  6. Carmen

    Simple recipe for the college kid too :] What else do you recommend that is simple/convenient?

  7. Jeanette

    What a great idea – love kim chi in soup (the spicy stew with tofu), fried rice and cold soba noodles, but haven’t tried it in an omelet – yummy!

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  9. Jocelyn

    omg, i still have some leftover kimchi pancakes that i bought from a Koran eatery in the fridge. i find them kind of greasy. this looks very healthy that i am going to try it soon:)

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  12. Chi

    I just made this and it’s absolutely delicious. My dad came into the kitchen and tried it. He’s jealous now.

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