Kimchi & Green Bean Omelette
This kimchi & green bean omelette is a Chinese-style egg dish, even although Korean kimchi is one of the ingredients. This recipe was a result of adding the last of the kimchi in the fridge (I’m wanted to use it up so that I can refill the bottle) to my mum’s long bean omelette recipe, and unexpectedly, a nice combination was found!
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It had been raining every day for the past week, and I really felt like eating something comforting, homely and savoury in this cozy cool weather. So I enjoyed this omelette with some millet porridge. The omelette was moist, spicy, salty and full of flavours. I also had some leftover supermarket deli roast pork, which I crisped up in the air fryer.
My omelette did not look perfect or pretty, and some parts of the egg were broken. The plate looked really messy. But it tasted good, so I’m good too! :P
STEP-BY-STEP PHOTOS (Kimchi & Green Bean Omelette)
PREPARE EGG MIXTURE
Whisk together 3 eggs, light soy sauce, white pepper powder and dashi powder (optional).
FINELY SLICE GREEN BEANS
Finely slice the french beans, pictured above. You can also use long beans.
MAKE THE DISH
Heat up some oil in a pan (I’m using a large 26 cm pan) and stir fry some minced garlic, followed by the sliced beans.
When the green beans are almost cooked, distribute them evenly across the pan. Then add cut kimchi pieces to fill up the empty spaces in the pan – therefore the amount of kimchi in the recipe is just a suggestion.
Pour the egg mixture over the contents (pictured above). After this, tilt the pan at various angles so that the uncooked egg can flow to the sides of the pan and cook more evenly (I failed to take a picture of that).
Cook until there is almost no more raw egg on the surface (pictured above is the egg at about 80% cooked). After this, cut the omelette to smaller pieces with your spatula and turn them over to finish up cooking on the other side.
Garnish with spring onions and it is done!