Kimchi cheese omelette
A soft Korean-fusion omelette with tangy kimchi and melting cheese. Five everyday ingredients, one pan and a gentle flame.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Beat well and cook until the omelette centre is fully set; there is no direct egg-free swap in this method.
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Essential
Squeeze off excess liquid before adding, or the omelette may tear and become watery.
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Substitute available
If Shredded mozzarella — 1/2 paper cup (about 40 g) is unavailable
If mozzarella is unavailable, use the same amount of mild grated cheddar. It melts with a stronger flavour and less stretch.
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Substitute available
If Neutral cooking oil — 1 small teaspoon (5 ml) is unavailable
If neutral cooking oil is unavailable, use the same amount of canola or sunflower oil.
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Optional
Leave out if unavailable; use it only in the eggs or as a garnish.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Chop 1/2 paper cup kimchi into small pieces and press it lightly in a sieve to remove extra liquid. Slice the spring onion if using. Have the 1/2 paper cup cheese ready beside the stove.
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Step 2
Break 3 eggs into a bowl and beat until the whites and yolks are evenly mixed. Stir in half the optional spring onion. Do not add extra salt yet; the kimchi and cheese are already seasoned.
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Step 3
Heat 1 small teaspoon oil in a nonstick pan over low heat. Pour in the eggs and let them set gently for 2–3 minutes. Spread the drained kimchi and cheese over one half, leaving the outer edge clear.
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Step 4
When the underside is set, fold the plain half over the filling with a wide spatula. Cover and cook on low for 2–3 more minutes, until the centre has no runny egg and the cheese has melted. Cut in half, garnish if wanted and serve hot.
Finished dish
Makes 2 light servings. A paper cup means 180 ml. Use low heat so the outside does not brown before the egg sets; a fully cooked egg dish reaches 71°C if checked with a thermometer. Kimchi may contain fish sauce or shrimp. Eggs, cheese and some kimchi contain common allergens. Refrigerate leftovers promptly and reheat thoroughly.