Kimchi Omelet

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Happy Thanksgiving!

I know kimchi omelets aren’t really proper Thanksgiving food, but no worries, I’m helping to cook up a giant traditional Thanksgiving meal later. This is just breakfast =)

It’s kind of weird to not go home for Thanksgiving anymore. Up until I moved to Madison my family always had the same Thanksgiving traditions. Dinner with a family or two from our street, games (usually Masterpiece or Pictionary), and lounging around watching TV. Dinner always consisted of traditional American Thanksgiving food, Chinese food, and lots of sparkling cider and wine. It wasn’t until the last couple of Thanksgivings that I was finally able to partake in the wine.

This year I’m bringing some of my family’s traditions here to Madison. We have two 10 lb turkeys, a 10 lb ham, 15 lbs of mashed potatoes, stuffing, corn, gravy, mac and cheese, pie, and 15 bottles of sparkling cider. In addition, we have 卤水 (basically marinated) chicken wings and eggs, stir-fried green beans, sticky rice, chinese broccoli, and a few other Asian dishes. A few friends and I will be cooking most of the day and we’re expecting 30-40 people.

Anyhow, back to breakfast. I sort of just threw some stuff together, but it ended up working out fairly well. I don’t have a lot of experience in making omelets, so I’m still working out how to perfect the cooking methodology. I also didn’t really measure anything, but I’ll try my best to describe what I did.

Of course keep in mind that the proportions are all subject to preference.

Ingredients
Eggs (2-4 eggs per omelet)
Ham (~3 small slices per omelet)
Kimchi (~1/4 cup per omelet)
Baby spinach (a small handful per omelet)
Salt
Pepper
Sesame oil
Vegetable oil

For the sauce:
Gochujang (1-2 tbsp)
Kimchi juice (2-3 tbsp)
Water (enough to reach preferred consistency and spiciness)
Sesame oil (to taste)

Beat eggs with a fork or chopsticks or a whisk. Add a pinch of salt and pepper.

In a frying pan, heat vegetable oil. Add kimchi and ham. Once the kimchi and ham are heated, add spinach and cook until the spinach wilts. Drizzle with sesame oil. Turn off heat and set aside.

In a small pan, heat a little more oil. Once hot, add the egg and allow to cook. Once the bottom of the egg is cooked, flip and allow the other side to cook. Spread the kimchi, ham and spinach mix over half of the egg. Fold the other half over.

Drizzle with sauce.

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