Crispy Korean Scallion Omelette with Homemade Kimchi Salsa

Every time man meat leaves the sticks I get a little weepy… well ok not exactly. I do genuinely feel lost with him not around but when he’s gone I usually play around in the kitchen maybe just a bit more. I often wonder what do other people eat when they are home alone? Do you scarf peanut butter out of the jar? Do you microwave cake in a cup? If you have a significant other… do you eat all the stuff they hate the second the door closes behind them? I know I do weird stuff when I’m left to myself. I’ve been known to self destruct and eat taquitos with ice cream … I go AWOL and eat all of the stuff I’ve so rightfully shunned from my home. Now days it’s different though, I’ve worked really hard to entirely un-process our pantry. It’s not a “treat” if I fall into a daze, hate myself and feel like a fat ass. Although I spent a long time arguing with myself in the freezer junk isle, I opted to be a good girl. 

Kimchi and eggs are some of my absolute favorite foods, I eat them regularly. Korean food in general is high on my favorites list. Just a few months back I saw Pajeon (Korean Scallion Pancakes) on Kimchi Chronicles. This is my nod to that recipe, without flour or starch it is basically an omelet. It surely has a different final texture as it doesn’t have any binding. Unlike a traditional omelet o’ francais this one is light and crispy! I used egg whites for a lighter load and fluffiness, toasted sesame oil for an earthy sweetness, green onions and of course the best of the best: Homemade Kimchi. I’ve been making it for months, its so much cheaper and a million times better. Fresh kimchi right off the counter is fizzy, spicy and sometimes it even has a natural sweetness to it. From time to time instead of cutting it into large chunks I slice it into ribbons. This results in a spicy fermented slaw type salad. Tossed with fresh green onions and scrambled eggs its a perfect snack or meal. In this case I whipped up a simple crispy omelet. Clean protein packed with probiotics and circulation boosting heat, this healthy meal is a satisfying treat. Toss some saute’d seafood in, toss in flour (about 1/2 cup?) or starch of your choice if you would like a cakier texture, this is versatile yet rustic and comforting. Do I hate when Chunk leaves? Sorta, but I don’t hate that I can make the stinkiest foods without hearing “oh god what died in there?” 

Crispy Korean Scallion Omelette with Homemade Kimchi Salsa
Flour Free Pajeon, Korean Scallion Pancake
1 to 2 teaspoons toasted sesame oil
4 egg whites
3 eggs
3-4 scallions, sliced thinly (about 1/2 cup)

Heat a medium skillet to medium or medium-high heat. I do not own a “non-stick skillet.” Cast iron is my friend, the negative is that it can be fickle. The benefit is that cast iron cooking is a healthier way to cook anything your heart desires. When using cast iron the pan gets super hot, super fast so medium heat is sufficient if you are using a regular pan. 

Beat egg whites and eggs with scallions and some black pepper. Drizzle skillet with sesame oil, it should smoke slightly if the pan is hot enough. Pour egg mixture into the pan and allow to cook 3-4 minutes or until golden. Carefully flip to the opposite side and cook an additional 2-4 minutes. You can carefully flip back and forth to evenly brown it. Serve in “pizza slices” or as an omelet with Kimchi Salsa, recipe follows.

Kimchi Salsa
2 green onions, sliced thinly
1 cup kimchi, You can dice it or leave it chunky
2 teaspoons toasted sesame oil
*Optional- Raw apple cider vinegar or rice Vinegar, Honey or maple syrup to taste. (see note)

Toss ingredients together and refrigerate up to one week. If using store bought Kimchi or whole cabbage kimchi you can chop it into cubes. I used a shredded kimchi. 

NOTE: With homemade kimchi it tastes a little different each time. I honestly don’t really measure or follow the recipe, I just toss stuff into a jug and let it ferment for 2 or 3 days. This means that sometimes its more sour, sometimes it’s more sweet, sometimes its wicked spicy. Since cooking kimchi will pasteurize the beneficial gut goodness you don’t want to heat it. Adding a little raw honey and some vinegar really balances it out. Sometimes I even toss in shredded carrots and raisins.