Which country discovered the omelette

Kimchi omelette with sriracha syrup and mushrooms

In Korean cuisine, pickled Chinese cabbage is called kimchi. The leaves are soaked in salt for 4-5 hours, washed off and then stored in a dark mixture of garlic, spices, onion and chilli. During this time the cabbage begins to ferment and develops a very special, very intense taste. Sounds like a lot of work? Don't worry, you can easily use store-bought kimchi for this recipe.

After I was so enthusiastic about Korean cuisine in many restaurants here in Düsseldorf, I discovered this omelette for myself. The list of ingredients is short and you only need 20 minutes to conjure up this delicious after-work recipe on your plate.

Preparation steps

Bring rice vinegar and sugar to the boil in a saucepan, stirring constantly. Reduce the heat and simmer gently for 6-8 minutes, stirring occasionally. Let cool slightly and stir in Sriracha sauce.
Clean the mushrooms, cut into small pieces and fry with 1 tablespoon of oil for 3-4 minutes, season with salt and pepper. Take out of the pan and keep warm.
Chop the kimchi and fry in the same pan with 1 tablespoon of oil. Remove from the pan and mix with the eggs, season with salt and pepper.
Return the egg mixture to the hot pan and let it set for 1-2 minutes. Turn and fry for another 1-2 minutes.
Place the omelette on a plate, fold over and drizzle with sriracha syrup. Add the mushrooms. Chop the parsley and sprinkle with the sesame seeds on the omelette.

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