On 4/28/2013 10:22 AM, Victor Sack wrote:
> This is a nice, simple and quick recipe, not anything really special,
> with the major ingredients always available in my pantry. I do not care
> for sesame seeds, black or not, and so omitted them.
>
> Victor
>
> Kimchi Omelet With Sriracha Syrup
> By MELISSA CLARK
> International Herald Tribune
>
> The ingredient list is short and the cooking method quick and unfussy --
> so much so that this kimchi omelet doesn't seem like a restaurant recipe
> at all.
>
> But then you bite in. There is a delicate balance of flavors -- sweet,
> salty, spicy -- and textures -- soft, crunchy, sticky - that only a
> skilled chef could so precisely devise. That the ingredients are not
> expensive and the technique not daunting only makes it more appealing.
>
> The chef behind this recipe is the very down-to-earth Ilene Rosen, an
> owner of the restaurant 606 R&D in Prospect Heights, Brooklyn.
>
> The premise is simple: you sauté chopped store-bought kimchi in a pan,
> then add beaten eggs. What elevates this from your standard brunch is
> the sriracha syrup, made from simmered rice vinegar and sugar spiked
> with thick red hot sriracha chili sauce (or any other hot sauce).
> Combined with the kimchi, there's just enough heat to make your tongue
> tingle but not burn. For that you can add more sriracha on the side if
> you like. Or serve it with more kimchi. It makes a hearty breakfast, an
> unusual lunch or a light dinner. And a simple one, too.
>
> Kimchi Omelet With Sriracha Syrup
>
> Yield 1 main course serving, or 2 to 4 appetizer servings
>
> Time 20 minutes
>
> Ingredients
>
> 1/2 cup rice vinegar
> 1/3 cup sugar
> 1 to 2 teaspoons sriracha hot sauce, more to taste
> 1 tablespoon vegetable oil
> 1/2 cup kimchi, coarsely chopped
> 2 large eggs, beaten
> Salt, as needed
> Black pepper, as needed
> Toasted black sesame seeds, for garnish
> Cilantro leaves, for garnish
>
> Method
>
> 1. To make the sriracha syrup, in a small pot set over medium heat
> combine vinegar and sugar. Bring to a boil and simmer until syrup is
> reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup
> to cool slightly. Stir in sriracha sauce and set aside while you make
> the omelet.
>
> 2. In a small nonstick pan set over medium-high heat, add oil and warm
> until shimmering. Add kimchi and cook, stirring, until warm, about 30
> seconds. Add eggs and quickly scramble mixture with a fork. Pat flat
> with a spatula; cook, without moving, until almost set but still
> slightly loose on top, 1 to 2 minutes. Season with salt and pepper.
> Slide omelet onto a plate, folding half of it over the filling. Drizzle
> with sriracha syrup and garnish with sesame seeds and cilantro leaves.
>
> Source: Adapted from Ilene Rosen, 606 R&D, Brooklyn
>

Well OK, I'm sold - will try to make this tomorrow morning. I'm going to
fry the kimchee with some bacon.