Korean · Breakfast
Kimchi Egg Roll
Pan-fried rolled omelette made with eggs folded around kimchi and scallion, cooked in thin layers over low heat then sliced into pinwheels. Topped with toasted sesame seeds and served with steamed rice, it balances rich egg custard against fermented, spicy cabbage for a Korean home-style breakfast or side.
$2
8 minsPrep
7 minsCook
15 minsTotal
MediumLevel
Nutrition per serving
301Calories
21.6gProtein
22.8gFat
4.7gCarbs
1.5gSugar
0.9gFiber
822mgSodium
643mgChol
5.8gSat Fat
315mgPotassium
100mgCalcium
2.7mgIron
2mcgVitamin B12
5mgVitamin C
vegetarian
low-carb
low-calorie
rich-umami
hidden-gems
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Crack the 4 eggs into a bowl, add the kimchi brine and salt, and whisk until smooth with no visible strands.
2
Fold
Stir the chopped kimchi, sliced scallion, and sesame oil into the egg mixture until evenly distributed.
3
Sear
Heat a nonstick skillet over low heat with the vegetable oil, pour in a third of the egg mixture, tilting to coat thinly, and cook 1 minute until the surface just sets.
4
Build
Starting from one edge, roll the set egg into a log using a spatula, push it to the far side, pour in another third of the egg mixture, cook 1 minute until set, and roll the log over it to extend.
5
Build
Pour the final third of the egg mixture, cook 1 minute until set, roll to form one thick log, and press gently with the spatula for 1 minute so the roll holds its shape.
6
Rest
Let the roll sit on a cutting board 2 minutes to firm up before slicing.
7
Plate
Slice the roll into 1-inch pinwheels, arrange cut-side up on a plate, and scatter the toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (210g)
- 90g90g kimchi
- 2 tbsp2 tbsp kimchi brine
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
- 2 pinch2 pinch salt
- 2 tsp2 tsp vegetable oil
