This Kimchi Omelet will be your new favorite way to eat eggs in the morning! It’s full of savory vegetables (green onion and zucchini) and the chopped kimchi inside gives it a little spicy, crunchy, kick. It’s so easy to make, you have to give it a try!
This is a recipe I’ve created for client Mitsukan, the makers of one of the very best Mirin out there.
Why This Kimchi Omelet Is So Good
- Packed with delicious vegetables.
- A quick and easy dish, only 10 mins!
- Hearty enough for breakfast, lunch or dinner.
- The perfect blend of salty, spicy, sour, savory and sweet.
Ingredients For A Kimchi Omelet
How To Make A Kimchi Omelet
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.
What Does Kimchi Taste Like?
Because kimchi is a fermented dish, it has a prominent sour flavor. It works peferctly with the sweet rice wine in this omelet.
The main flavor notes you’ll find in kimchi include sour, spicy, and umami. The flavor will also vary depending on the vegetables, length of fermentation and the amount of salt or sugar used.
In short, kimchi is a fermented vegetable dish. There are hundreds of varieties available, but the one that Americans are most familiar with is made from salted napa cabbage and spices. Kimchi is often mixed with other vegetables like radish, onion, and garlic.
The Secret Ingredient In This Kimchi Omelet
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.
Great For Breakfast, Lunch Or Dinner!
This kimchi omelet is easy to make and filling enough for breakfast, lunch or dinner. Perfect for a busy weeknight meal or a hearty weekend brunch! Serve with toast, hash browns or a nice side salad.
Top Tips For A Kimchi Omelet
- Mitsuka is the perfect brand for sweet rice wine for this recipe!
- Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs.
- Omelets are best cooked one at a time and served immediately.
- Omelet pans are shallow and have sloped sides – designed for ease of moving the omelet mixture during cooking and for sliding the finished omelet out. If you don’t have an omelet pan, it’s best to use a heavy skillet with sloping sides.
Check Out These Other Delicious Omelet Recipes
- Kale Salad with Mushroom Omelet
- Sundried Tomato Omelet with Creamy Basil Tomato Sauce
- Japanese Mushroom Recipes
- Mushroom and Spinach Omelet
Have you tried this Kimchi Omelet Recipe? Be sure to leave a star rating and I’d love to hear from you in the comments below!
This Kimchi Omelet will be your new favorite way to eat eggs in the morning! It's full of savory vegetables (green onion and zucchini) and the chopped kimchi inside gives it a little spicy, crunchy, kick. It's so easy to make, you have to give it a try!
- 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
- In a bowl, beat the eggs together with the mirin.
- 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.
- 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.