Korean Style Veggie Omelette

with Kimchi and Gochujang Mayo

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Instructions

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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.

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2 Make dip

In another small bowl, combine the rice vinegar, soy sauce, vegetable oil, sesame oil, honey, 0.75/1/1.5 Tbsp of lime juice, sesame seeds and a pinch of salt. Mix well and set aside. This is your sesame dip.

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3 Prep ingredients

Crack the eggs into a bowl. Add 2/3/4 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. 

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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.

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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.

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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.

Tips for fussy eaters

Prepare a traditional cheese omelette for them, and serve it with roasted potatoes and fresh vegetables.

Pro tip

Koreans like to roll their omelette and slice it into bite-size pieces. You may wish to follow their example!

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

Cooking Time: 20 min

Cals 484 · Prot 23 · Carbs 40.2 · Fat 27.3

Ingredients

Number of people

For omelette

Eggs 6.00 Pieces
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Red bell pepper 1.00 Pieces
Oyster mushroom 150.00 Grams
Spring onion 50.00 Grams
Vegetable oil 2.00 Tbsp

Gochujang mayonnaise

Garlic cloves 1.00 Pieces
Mayonnaise 50.00 Grams
Gochujang chilli paste 10.00 Grams
Salt 0.25 Tsp

Sesame dip

Rice vinegar 15.00 ML
Soy sauce 10.00 ML
Vegetable oil 1.00 Tbsp
Sesame oil 15.00 ML
Honey 10.00 Grams
Lime 1.00 Pieces
Sesame seeds 10.00 Grams
Salt 0.25 Tsp

To serve

Kimchi 200.00 Grams

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

Cooking Time: 20 min

Cals 484 · Prot 23 · Carbs 40.2 · Fat 27.3

Instructions

photo

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.

photo

2 Make dip

In another small bowl, combine the rice vinegar, soy sauce, vegetable oil, sesame oil, honey, 0.75/1/1.5 Tbsp of lime juice, sesame seeds and a pinch of salt. Mix well and set aside. This is your sesame dip.

photo

3 Prep ingredients

Crack the eggs into a bowl. Add 2/3/4 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. 

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Prepare a traditional cheese omelette for them, and serve it with roasted potatoes and fresh vegetables.

Pro tip

Koreans like to roll their omelette and slice it into bite-size pieces. You may wish to follow their example!

Ingredients

Number of people

For omelette

Eggs 6.00 Pieces
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Red bell pepper 1.00 Pieces
Oyster mushroom 150.00 Grams
Spring onion 50.00 Grams
Vegetable oil 2.00 Tbsp

Gochujang mayonnaise

Garlic cloves 1.00 Pieces
Mayonnaise 50.00 Grams
Gochujang chilli paste 10.00 Grams
Salt 0.25 Tsp

Sesame dip

Rice vinegar 15.00 ML
Soy sauce 10.00 ML
Vegetable oil 1.00 Tbsp
Sesame oil 15.00 ML
Honey 10.00 Grams
Lime 1.00 Pieces
Sesame seeds 10.00 Grams
Salt 0.25 Tsp

To serve

Kimchi 200.00 Grams
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