Here’s a quick one, which is perfect because it’s precisely the idea of Jaden Hair’s book, The Steamy Kitchen’s Healthy Asian Favorites, which was just delivered to me (I saw a preview and wrote a quote for the book). It’s full of pretty amazing ideas for quick Asian dishes that can be made with easily available ingredients – often ones you already have in your pantry. Honestly, I don’t think I’ve ever gone from opening a package containing a cookbook, to making something from it, to eating it.
I’d made some kimchi a few weeks ago (there’s a quick version in the book that is ready in fifteen minutes) and had some lovely French farm eggs on hand, so decided to whip myself up a kimchi omelet for a mid-morning snack. People in France don’t normally eat their lovely eggs for breakfast, nor is kimchi a common pantry item, but like Jaden, I’m have a tendency to forge my own path.
So a few eggs, some chopped kimchi, and a couple of moments in a hot skillet, and voilà! – that was fast, my kimchi omelet was ready.
- 2 large eggs
- 1 teaspoon mirin
- black pepper
- 1 teaspoon vegetable oil
- 1/4 zucchini, thinly sliced
- 1/2 scallion, cut into 1 1/2-inch (4cm) batons
- a generous 2 tablespoons chopped kimchi
- Mix the eggs in the a bowl with salt, a few turns of black pepper, and the mirin.
- Heat the oil in a nonstick skillet. Sauté the zucchini, (or other vegetables) scallions, and kimchi for 2 minutes, stirring occasionally.
- Add the eggs and cover the skillet, and let cook for 2 minutes over moderate heat.
- Remove the lid and fold the omelet in half and cook further if you prefer your omelets more cooked.
- Serve with additional kimchi on the side if you like.
Related Recipes and Links
The Kimchi Cookbook (Amazon)