Best 3 Kimchi Omelet With Sriracha Syrup Recipes

KIMCHI OMELET WITH SRIRACHA SYRUP

Steps:

• To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slightly. Stir in sriracha sauce and set aside while you make the omelet.
• In a small nonstick pan set over medium-high heat, add oil and warm until shimmering. Add kimchi and cook, stirring, until warm, about 30 seconds. Add eggs and quickly scramble mixture with a fork. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes. Season with salt and pepper. Slide omelet onto a plate, folding half of it over the filling. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves.

RAMEN SLIDERS AND KIMCHI KETCHUP WITH POTATO CHIPS AND SRIRACHA AIOLI

Steps:

• For the ramen bun: Cook the ramen noodles as instructed on the package. Drain the excess water. In a large bowl, mix together the egg, package of ramen spice seasoning and the noodles until combined and the noodles are coated well.
• Evenly divide the noodles among 8 souffle cups. Allow them to set in the refrigerator for 30 minutes to 1 hour.
• Heat a saute pan over medium-high heat. Add enough oil to coat the pan's surface. Tap the souffle cups upside down to release the ramen noodles and sear the patties on both sides until golden brown.
• For the Kimchi Ketchup: combine the ketchup and Korean chili paste in a bowl, mix to combine and set aside.
• For the beef patty: Heat a grill to medium-high heat. Combine the beef, cilantro, chili sauce, ketchup, soy sauce and cumin in a bowl. Form the mixture into four 4-ounce rounds, and grill to desired doneness.
• For the potato chips: Thinly slice the potatoes and keep them in a bowl of cold water until ready to fry. Preheat the oil in a deep fryer to 350 degrees F. Remove the potato slices from the water and pat dry. Fry the potatoes until they start to turn tan in color, then transfer to a paper towel and allow to rest for 5 minutes. Once the chips are cool, fry them a second time until golden brown. Drain on a paper towel and season with salt.
• For the sriracha aioli: Combine the mayonnaise, sriracha, honey and paprika in a bowl and set aside.
• To serve: Place a beef slider on a ramen bun. Top with some kimchi ketchup, pickled ginger and a second bun. Repeat with the remaining ingredients. Serve with the potato chips and sriracha aioli for dipping.

KIMCHI OMELET WITH SRIRACHA SYRUP

Steps:

• 1. To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slight