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

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.

On 4/28/2013 4:46 PM, dsi1 wrote:
> 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.

Me too! As soon as I can get some kimchi.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 4/28/2013 11:42 AM, James Silverton wrote:
>
> Me too! As soon as I can get some kimchi.
>

One of the great dishes over here is kimchee fried rice. Just add about
a cup of chopped kimchee to 3 cups of fried rice. I've made it with
fried ahi poke. Holy smokes - it's good!

On 2013-04-28, Sqwertz > wrote:
>
> For proper attribution, one should post the link to the article rather
> than just copying and posting the text.

Sez who?

You wanna get all anal about it, it's technically not even a quiche, which by
definition is a custard. I see no milk/cream. A frittata, at best.

nb