|1 tsp||sweet rice wine (mirin)|
|1 tsp||cooking oil|
|1/4||zucchini, sliced very thinly in half-moons|
|1/2 stalk||green onion, green part only, cut into 1 1/2" lengths|
|2 tbsp||kimchi, chopped + more for serving|
- In a bowl, beat the eggs together with the mirin.
- Heat a nonstick skillet over medium-high heat with the cooking oil. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes.
- Pour in the egg mixture, season with salt and pepper. Turn the heat to medium and cover skillet. Cook for 2 minutes, or until the egg is nearly set.
- Fold omelet in half and cook until done. Serve with additional kimchi on the side.
Available sales for ingredients
Recipes you might also like