Kimchi and Salmon Omelette


Kimchi, as many of you may know, is a Korean dish made by salting and fermenting vegetables such as cabbage, radish, cucumber and daikon. The process of fermentation makes kimchi an excellent source of probiotics, that contribute greatly to the proper function of our digestive systems. Our bodies need probiotics, namely lactobacillus, which is present in kimchi. This protein-packed omelette can be enjoyed as a healthy breakfast or a light dinner. Enjoy!

PREP TIME: 5 mins

COOK TIME: 2-3 mins



1/2 tablespoon oil

2-3 eggs

1 tablespoon cold water

Small handful of kimchi, about cup (or as much as you want)

2-3 slices of cold smoked salmon

1 tablespoon kewpie mayonnaise (optional)

1/3 cup of bean sprouts

Small handful coriander, roughly chopped or torn

2 teaspoons black sesame seeds

Chilli flakes (optional)

Salt and pepper


1. Roughly chop up salmon. I also chop up my kimchi into smaller pieces, but this will depend on the brand you buy. I buy mine at the Asian Supermarket at The Landing in Frankton (I will endeavour to get you a good recipe so you can make your own soon!) Combine in a bowl with mayonnaise (optional).

2. Beat the eggs and water with a fork in a bowl. Add pinch of salt and pepper.

3. Heat a large frying pan to a medium-high heat (about 20cm) and add the oil.

4. Pour in the egg then tip the pan to ensure the egg is fully spread evenly. You want the egg pancake to be about 2-3mm thick.

5. Fry on medium-high heat for a minute or two until it is cooked on the top, too. As the pancake is thin there should not be a need to flip it over (and you will risk it tearing).

6. Once the omelette is done, gently tip out on to a plate so it’s flat. Tip on the kimchi and salmon mix.

7. Top off with bean sprouts, coriander, sesame seeds and chilli flakes if using. Serve immediately.