• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Meal Type » Breakfast » Kimchi Omelette

    Published: Sep 12, 2020 | Last Updated On: Nov 21, 2020 by Neha Mathur

    Kimchi Omelette

    194 shares
    Jump to Recipe

    Spicy, crunchy, and easy to make, Kimchi Omelette is a Korean breakfast staple. It is gluten-free, dairy-free, and healthy with an umami kick.

    Want to try more Egg recipes for your breakfast, then give these recipes also a try – Mushroom Omelette, Egg White Muffins, Egg Bhurji, Indian Masala Omelette, Egg Foo Young, Egg Idli, and Greek Omelette.

    Kimchi Omelette served in a plate with butter toast.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step By Step Recipe
    • Frequently Asked Questions
    • Recipe Card

    About This Recipe

    Omelette is one of the breakfast dishes that is served in almost every household. And therefore I like to give it a twist sometimes and make variations so that even my family enjoys their weekday breakfast.

    This time I tried my hands on Kimchi Omelette, which is a deliciously spicy Korean version of Omelette. It turned out so delicious, that it has become a family favorite now.

    This one uses Kimchi which gives it a little spicy and crunchy kick, which makes it different from other omelettes. A little mirin is also added, which gives it that slight hint of sweetness.

    This one is packed with flavors! It has everything – salty, spicy, sour, savory, and sweet. Egg and Kimchi are a bomb combination! You will agree once you try it.

    Along with Kimchi, we will also add some veggies such as zucchini, spinach and mushrooms, which makes it even more nutritious and wholesome. It is so filling, that you can even make it for your lunch and dinner with some toasted bread on the side.

    This Kimchi Omelette is,

    • Spicy & Salty
    • Gluten-Free
    • Dairy-Free
    • Packed with vegetables
    • Quick & Easy
    • A delicious twist to your regular omelette
    • Perfect for your breakfast

    Ingredients

    Kimchi Omelette Ingredients.

    Eggs – Eggs are one of those ingredients, that are rich in protein. Thus it is perfect to prepare for your weekday breakfast, as it also keeps you filled for longer. I used hens eggs to make this recipe but you can make any egg that you wish.

    Mirin – A staple in Japanese Kitchen, it adds a sweet flavour in the omelette.

    Kimchi – The star ingredient of this omelette which gives it a nice spicy kick. You can either make it at home or use the store-bought one.

    Vegetables – We will also add zucchini, mushrooms, and spinach, which not only adds to the taste but also adds to its nutrition.

    Oil – I have used vegetable oil, but you can even use olive oil to make the omelette.

    Others – Apart from these, we will flavor the omelette with other ingredients such as salt and pepper.

    You can also add prawns or bacon to the omelette, to make it even more filling and delicious. You can poach the shrimps and devein it, before adding it to the omelette.

    If you like to add cheese, you can add in some cheddar cheese too. It won’t be dairy-free in this case.

    Step By Step Recipe

    Whisk egg, mirin, salt and pepper in a bowl.

    Egg, mirin, salt and pepper added in a bowl.
    Whisked eggs.

    Heat vegetable oil in a pan.

    Vegetable oil heating in a pan.

    Once the oil is hot, add kimchi, zucchini and mushroom and sauté for 2-3 minutes.

    Chopped kimchi, zucchini and mushroom added in the pan.

    Add spinach and cook for a few seconds.

    Spinach added in the pan.

    Pour the egg mixture in the pan and cover the pan.

    Egg mixture poured in the pan.

    Cover and cook on medium heat until the eggs are set.

    Pan covered.

    Old the omelette into half. Serve hot.

    Ready Kimchi Omelette.

    Frequently Asked Questions

    Can you make the omelette without cooking kimchi?

    Yes, you can! Kimchi can be eaten as it is or can be cooked to make various other dishes. Cooking Kimchi in this Omelette will get you better taste and texture and thus I will recommend you cook it before adding the eggs.

    You might also like

    • Banana Oatmeal Pancakes
    • Instant Pot Oatmeal
    • Mango Chia Pudding
    • Banana Beet Smoothie

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Spicy, crunchy and easy to make, Kimchi Omelette is a Korean breakfast staple. It is gluten free, dairy free and healthy with a umami kick.

    Kimchi Omelette Recipe

    Spicy, crunchy, and easy to make, Kimchi Omelette is a Korean breakfast staple. It is gluten free, dairy free, and healthy with an umami kick.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Korean
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 1 people
    Calories: 186kcal
    Author: Neha Mathur

    Ingredients 

    • 2 Eggs
    • 1 teaspoon Mirin
    • 1 teaspoon Vegetable Oil
    • 2 tablespoon Kimchi (chopped)
    • 2 tablespoon Zucchini (chopped)
    • 2 tablespoon Mushroom (sliced)
    • 2 tablespoon Spinach (chopped)
    • Salt (to taste)
    • Pepper (to taste)
    Prevent your screen from going dark

    Instructions

    • Whisk egg, mirin, salt and pepper in a bowl.
    • Heat vegetable oil in a pan.
    • Once the oil is hot, add kimchi, zucchini and mushroom and sauté for 2-3 minutes.
    • Add spinach and cook for a few seconds.
    • Pour the egg mixture in the pan and cover the pan.
    • Cook on medium heat until the eggs are set.
    • Fold the omelette into half.
    • Serve hot.

    Notes

    If mirin is not available, replace it with half a teaspoon vinegar.

    Nutrition

    Calories: 186kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 327mg | Sodium: 190mg | Potassium: 458mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3306IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Besan Bhindi
    Instant Pot Buffalo Chicken Dip »

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP