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!

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.

Related Recipe:

• Long Bean Omelette Recipe
• Millet Porridge Recipe

See Also:

• French Bean Fried Rice
• Pork & Century Egg Millet Porridge Recipe
• Kimchi Nabe (Hot Pot) Recipe

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!

Print

Kimchi & Green Bean Omelette Recipe

It is recommended to use a large non-stick pan (26 to 28 cm) for more space to cook the omelette.

Check out the ingredients and step-by-step photos on the previous page.

Serves: 2-4

Prep Time: 7 mins

Cook Time: 8 mins

Ingredients:

• 10 French beans or 5 long beans
• 1 tbsp cooking oil
• 2-3 tbsp bite-sized cut kimchi
• 1 tbsp chopped spring onions to garnish

(A) Egg Mixture

• 3 eggs
• a dash of white pepper powder
• 1 tsp light soy sauce
• 3 garlic cloves peeled and minced
• 1/8 tsp dashi powder (or substitute with a tiny pinch of salt)

You also need:

• a large non-stick pan (about 26 cm)

Directions:

1. Prepare green beans. Trim both ends of the beans and sliced them very thinly.
2. Prepare egg mixture by whisking (A) in a bowl or measuring cup.
3. Fry sliced beans. Heat oil in large pan, fry minced garlic briskly until fragrant, then add the sliced green beans. When the beans are almost cooked, use your spatula to arrange them into one flat layer in the pan.
4. Add cut kimchi to the empty spaces in the pan.
5. Pour egg mixture over the contents. Tilt the pan at various angles so that the uncooked egg can flow to the sides of the pan and cook more evenly. When there is almost no more uncooked egg on the surface, cut the omelette to smaller pieces with your spatula. Cut the omelette to fritters with your spatula and turn over the pieces to finish up cooking on the other side.
6. To serve, garnish with chopped spring onions. This homely dish is great with both porridge and rice.

Ingredients Used: dashi powder • egg • french bean • garlic • kimchi • long bean • soy sauce (light) • spring onion • white pepper powder