Crispy Aged Kimchi Rolled Omelet: Delicious Side Dish Recipe
Crispy Aged Kimchi Rolled Omelet: Delicious Side Dish Recipe
Delicious Rolled Omelet Side Dish Using Aged Kimchi
If you have aged kimchi taking up space in your refrigerator, turn it into a delicious side dish with this recipe. The deep flavor of aged kimchi combined with a soft rolled omelet makes for an excellent banchan.
Main Ingredients- About 5 strands of well-fermented kimchi (aged kimchi)
- 4 Fresh eggs
- Pinch of salt
- 1 Tbsp Perilla oil
- Cooking oil (for pan-frying)
Cooking Instructions
Step 1
Prepare all the ingredients needed to make this delicious aged kimchi rolled omelet. It’s good practice to measure everything out and ensure your kimchi and eggs are clean and ready.
Step 2
Rinse the aged kimchi thoroughly under running water to remove excess seasoning, then squeeze out as much water as possible by hand. Excess moisture can make the omelet fall apart. Set aside two large leaves of the squeezed kimchi, and finely chop the rest. If your aged kimchi has a strong, old smell, you can soak it in cold water, changing the water frequently for about a day, to neutralize the odor.
Step 3
In a bowl, combine the finely chopped aged kimchi with 1 tablespoon of perilla oil and gently mix. This helps the kimchi absorb the nutty flavor of the oil. Now, take the two large leaves you set aside and spread them out flat. Place the perilla-oil-tossed chopped kimchi onto these leaves, and then roll them up tightly like making kimbap (sushi rolls). If you’re concerned about the chopped kimchi pieces sticking out from the ends, you can fold the edges inwards like folding origami before rolling for a neater finish.
Step 4
Separate the egg whites and yolks into two different bowls and beat each well. Add a pinch of salt to each bowl to season. Heat a generous amount of cooking oil in a pan over medium-low heat. Pour in the beaten egg whites and cook until they form a thin layer. Once the egg white layer is set, carefully place the rolled kimchi onto the egg white and continue to roll it up tightly, just like making kimbap. Cook slowly over low heat to prevent burning and ensure it cooks through. Tip: Rolling the kimchi tightly in the first step is crucial. If it’s too loose, the filling might spill out when you slice the omelet later. (Note: Using only 4 eggs might result in a slightly thinner omelet than desired.)
Step 5
Repeat the process of adding and rolling layers, this time using the beaten egg yolks. This layering technique creates a beautiful color contrast in the final rolled omelet. (Alternatively, you can mix the whites and yolks together before cooking.) Once the rolled omelet is complete, let it cool for a bit before slicing it into bite-sized pieces. It’s easier to slice when slightly cooled, and it helps maintain its shape.
Step 6
We’ve made a rolled omelet using aged kimchi! The satisfying crunch of the kimchi paired with the soft, fluffy omelet is a delightful combination. The savory depth of the aged kimchi eliminates any ‘eggy’ smell and adds a rich flavor, while the omelet’s tenderness balances the richness, making it a wonderfully clean and satisfying side dish.
