Spicy & Deep Flavor! Kimchi Jjigae That Reminds You of Home Cooking & Fluffy Rolled Omelet
Spicy & Deep Flavor! Kimchi Jjigae That Reminds You of Home Cooking & Fluffy Rolled Omelet
Perfect Harmony for a Hungry Appetite! Kimchi Jjigae That Steals Your Rice & Tender Rolled Omelet
This morning, I’m sharing a favorite comfort food combination: Kimchi Jjigae and a rolled omelet. Certain food pairings just work wonders, and kimchi jjigae with rolled omelet is undoubtedly one of the best. This recipe is a bit different from your typical kimchi jjigae. It’s a method I developed for simple home cooking, and you could say it’s somewhere between a stew and a braised dish. It’s a delightful way to enjoy the satisfying flavors of Korean home cooking.
Kimchi Jjigae Ingredients- Well-fermented Kimchi (homemade, radish kimchi, or summer kimchi) – about 2/3 bowl
- Sugar – 1 Tbsp
- Sesame Oil – 1 Tbsp
- Dashida (or MSG) – 1/3 Tbsp
- Gochugaru (Korean chili flakes) – 1 Tbsp
- Black Pepper – to taste
- Green Onion – 1/3 stalk
- Onion – 1/4 piece
Cooking Instructions
Step 1
Let’s start making the perfect Kimchi Jjigae! Place your prepared kimchi (homemade kimchi, radish kimchi, or summer kimchi) into a ttukbaegi (earthenware pot) until it’s about 2/3 full. Today, I used a mix of radish kimchi and homemade kimchi for a richer flavor.
Step 2
Now, add the seasonings to enhance the kimchi’s flavor. Add 1 Tbsp of sugar to gently balance the sourness, 1 Tbsp of gochugaru for a nice spicy kick, and 1 Tbsp of sesame oil for a rich aroma. Don’t forget 1/3 Tbsp of Dashida (or your preferred seasoning) for that savory depth, and a pinch of black pepper.
Step 3
Time to add water. Pour in just enough water to cover the kimchi generously. If you like, this is a great time to add sliced ham or canned tuna for an even heartier stew!
Step 4
Cover the pot and let it cook! Begin by boiling over high heat. Once it reaches a rolling boil, reduce the heat to medium, and finally to low. Let it simmer until all the flavors have melded beautifully. Patience is key for a deeply satisfying stew.
Step 5
Pro Tip: Don’t throw away leftover Kimchi Jjigae! The next day, add a little water and reheat it. The flavors will have developed further, resulting in an even more delicious and complex taste. It gets better with time!
Step 6
Next up, the second star of our meal: a fluffy rolled omelet! In a clean bowl, crack in 4 eggs. Add 1/2 tsp of salt and a splash of milk to make it extra tender and smooth.
Step 7
Let’s add some vegetables for color and texture. Finely mince or julienne a small amount of carrot, onion, and green onion. Be mindful not to add too many vegetables, as it can make rolling the omelet difficult.
Step 8
Whisk everything together thoroughly with a fork or whisk. Ensure the yolks and whites are completely blended into a uniform mixture for the best texture.
Step 9
Heat a rectangular omelet pan (or a regular frying pan) with a generous amount of cooking oil over medium heat. Pour a thin layer of the egg mixture, spreading it evenly across the pan to create a thin, uniform layer.
Step 10
Once the bottom layer of egg starts to set but is still slightly moist on top, begin rolling it from one end. Since this is for home, don’t worry too much about perfect shapes! Roll it confidently.
Step 11
After rolling the first section, pour in more egg mixture and continue rolling. To ensure the layers stick together, gently lift the pan to let the uncooked egg mixture flow underneath the rolled part. Repeat this process, adding egg and rolling, until all the egg mixture is used, creating a thick, appealing omelet.
Step 12
Voila! After pouring and rolling all the egg mixture, you have a wonderfully thick and satisfying rolled omelet. Doesn’t it look delicious?
Step 13
Finally, slice the rolled omelet into bite-sized pieces and arrange them on a plate. Your perfect pairing for Kimchi Jjigae is ready! Enjoy your delicious meal.
