This keto kimchi omelette with cheddar, leeks, and gochugaru really surprised me. I was surprised by how much I liked it when I made it – and I’m still surprised at how quickly it became a staple meal for me!
Like many recreational cooks, I like to experiment with different foods, cooking techniques, and recipes. But it’s very rare when a new recipe idea will make it’s way into my normal rotation of everyday meals that I can make quickly with ingredients I always keep in my kitchen.
But this keto kimchi omelette recipe has a lot going for it:
- There are so many elements of flavor and texture in this dish – bright and funky kimchi, crispy and melty cheddar cheese, and soft and savoury leeks, all wrapped in a probiotic-packed crepe-like omelette studded with spiced gochugaru (Korean red pepper flakes)
- I’ve been really excited to ferment food in my fermentation crock, which means I need great recipes to eat homemade kimchi and pickles with
- This recipe is so straightforward and riffable that I can make it in less than 15 minutes with a combination of whatever happens to be in my pantry and fridge (eggs, kimchi, and cheese are staples, plus leftover vegetables in the crisper drawer)
I make this Korean-fusion keto omelette for breakfast on the weekends. I make it for dinner when I’m tired after work and I don’t know what to make for myself. I make it for lunch when I work from home and I can’t be bothered to go to the grocery store. I probably eat this kimchi omelette too often, but no one’s perfect.
I’m certainly not the first person who has written about kimchi omelettes. Kimchi and eggs work together remarkably well and are often paired together, notably in the delicious raw egg dropped in boiling hot kimchi jigae in Korean restaurants.
However, the addition of gochugaru and the cooking technique of the eggs make this meal feel more like an East Asian-inspired crepe filled with interesting, pungent flavors and savory fermented foods than a typical diner omelette.
Combined with melty and crispy cheese, aromatic leeks, and a browned crust, this kimchi omelette is a crave-worthy option that is just as good for a luxurious weekend brunch as it is for an exhausted weeknight. It’s also low carb and keto-friendly, which is a nice bonus for anyone watching their carb intake.
You can even use your own homemade kimchi with this cabbage kimchi guide, including a fermented Korean kimchi recipe and fermentation FAQ here.
Cooking Keto Kimchi Omelette With Cheddar, Leeks, and Gochugaru
Crack eggs into a bowl and add gochugaru and salt, and then whisk until the egg yolks and whites are uniform in color.
Heat a pan on high heat and melt butter. When the butter is hot and frothy, add chopped leeks with a pinch of salt and cook until the leeks are soft and tender, adding small splashes of liquid (water, white wine, or diluted stock) to prevent leeks from sticking.
Cooking note: If you’re not in a rush, you can caramelize the leeks slowly over medium heat to get greater flavor depth without having to add liquid to the pan. You can also make these leeks ahead of time and keep them in the fridge until you’re ready to cook the omelette.
Heat a seasoned cast iron or non-stick pan over medium-high heat and melt remaining butter. When the butter starts to brown, rewhisk the eggs and add to the pan. Immediately add cheese so that it crisps and melts as the omelette cooks.
Don’t touch touch eggs as they cook, but adjust the temperature of the element if necessary to prevent overcooking. When the omelette is almost set and the bottom is starting to brown, add cooked leeks (and more gochugaru, if you’d like) and cover for 30 seconds to 1 minute until the top of the omelette is cooked to your liking.
Uncover and add chopped and drained kimchi, fold the omelette over, and remove from heat to prevent the kimchi from overheating. Kimchi should be kept cool to preserve the probiotic nature of the fermented ingredient.
Garnish the kimchi omelette with sliced green onions and roasted sesame seeds, and then serve immediately.
Probiotic Kimchi Omelette with Cheddar, Leeks, and Gochugaru Recipe
Keto Kimchi Omelette with Cheddar, Leeks, and Gochugaru
This keto kimchi omelette with cheddar, leeks, and gochugaru recipe is endlessly riffable. Use whatever kimchi or ferments, cheese, and vegetables suit your fancy for this fresh, funky, umami-packed recipe that comes together in less than 15 minutes.
- 2 1/2 tbsp salted butter
- 1 tsp gochugaru or Korean red pepper flakes (can omit if you can't find gochugaru)
- 3/4 cup chopped leeks (can substitute for any suitable vegetable or omit)
- water, white wine, or diluted stock
- 1/3 cup shredded cheddar cheese (can substitute for any suitable cheese)
- 1/3 cup kimchi, roughly chopped and squeezed to drain
- green onions, sliced for garnish
- roasted sesame seeds for garnish
Crack eggs into a bowl and sprinkle with 1/2 tsp salt and gochugaru, and then whisk until eggs are uniform in color. Allow seasoned eggs to rest while you prep the other ingredients.
Heat pan over high heat and melt 1/2 tbsp butter. When the butter is frothy, add leeks and a pinch of salt, and then cook until soft and tender, stirring and adding 1/2 tbsp water (or white wine) as necessary.
Heat seasoned cast iron or non-stick pan over medium-high heat and melt 2 tbsp butter. When the butter starts to brown, rewhisk the eggs quickly, and add the the pan. Immediately add cheese so that the cheese can crisp and melt while cooking.
When the omelette is almost set, spread cooked leeks over half the omelette (optional: top with more gochugaru), remove from heat, cover, and let set for 30 seconds to 1 minute until cooked to your liking.
Uncover and add kimchi, folding omelette and removing it from the pan to avoid overheating the kimchi. Garnish with green onions and sesame seeds and serve immediately.