Korean Style Veggie Omelette

Name: Korean Style Veggie Omelette with Kimchi and Gochujang Mayo
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 6 Pieces of Organic Eggs; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Red pepper; 150 Grams of Oyster mushrooms; 50 Grams of Spring onion; 2 Tbsp of Vegetable oil; 1 Pieces of Garlic cloves; 50 Grams of Mayonnaise; 10 Grams of Gochujang; 1 Tsp of Salt; 15 ML of Rice vinegar; 10 ML of Soy sauce; 1 Tbsp of Vegetable oil; 15 ML of Sesame oil; 20 Grams of Honey; 1 Pieces of Lime; 10 Grams of Sesame seeds; 1 Tsp of Salt; 150 Grams of Kimchi

with Kimchi and Gochujang Mayo

This one ticks all the boxes: it's low-carb, veggie, filling and tasty!

Cals 369 · Prot 8 · Carbs 16 · Fat 32

Vegetarian

Low Carb

20 min

Korean Style Veggie Omelette with Kimchi and Gochujang Mayo

This one ticks all the boxes: it's low-carb, veggie, filling and tasty!

Cals 369 · Prot 8 · Carbs 16 · Fat 32

Vegetarian

Low Carb

Ingredients

For omelette

Organic Eggs 5*

6 Pieces

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Red pepper

1 Piece

Oyster mushrooms

150 Grams

Spring onion

50 Grams

Vegetable oil

2 Tbsp

Gochujang mayonnaise

Garlic cloves

1 Piece

Mayonnaise 5*9*13*

50 Grams

Gochujang 9*

10 Grams

Salt

0.5 Tsp

Sesame dip

Rice vinegar

15 ML

Soy sauce 9*10*11*

10 ML

Vegetable oil

1 Tbsp

Sesame oil 3*9*

15 ML

Honey

20 Grams

Lime

1 Piece

Sesame seeds 3*

10 Grams

Salt

0.5 Tsp

To serve

Kimchi 6*7*

150 Grams

Allergens

*5 Eggs, *9 Soya, *13 Mustard, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *6 Fish, *7 Crustaceans

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1547 / 369
Fats (g)	31.5
of which saturated (g)	5.4
Carbohydrates (g)	16
of which sugars (g)	7.4
Fibers (g)	4.8
Proteins (g)	7.7
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make mayo

Peel and crush the garlic. In small bowl, combine the mayonnaise, gochujang paste, crushed garlic (not a fan of raw garlic? Go easy!) and a pinch of salt. Mix well and set aside. This is your gochujang mayonnaise.

2 Make dip

In another small bowl, combine the rice vinegar, soy sauce, vegetable oil, sesame oil, honey, 0.75 Tbsp of lime juice, sesame seeds and a pinch of salt. Mix well and set aside. This is your sesame dip.

3 Prep ingredients

Crack the eggs into a bowl. Add 2 Tbsp of water and whisk. Season with salt and pepper. Chop the bell pepper into very small cubes. Slice the oyster mushrooms and spring onion finely.

4 Fry vegetables

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the red pepper and the oyster mushrooms. Fry for 7-8 min or until any excess moisture has evaporated. Add the spring onion (reserve some for garnish!) and cook for 1 min further.

5 Fry omelettes

Transfer the vegetable mixture from the pan to a plate. Return 1/2 or 1/3 or 1/4 (depending on how many you are cooking for) to the pan. Reduce the heat to low. Add 1/2 or 1/3 or 1/4 of the whisked eggs to pan. Stir the eggs briefly to start, then allow them to set. Once set, fold the omelette in on itself, transfer it to a plate and cover to keep warm. Repeat with the remaining ingredients.

6 Serve

Divide the omelettes among plates. Garnish them with the reserved spring onion. Serve the kimchi, the gochujang mayonnaise and the sesame dip to the side.

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